Why is it so challenging sometimes to just try a completely new recipe? I consider myself to be an adventurous eater, but then I’m sometimes surprised at the recipes I just don’t try. What is the worst that can happen? I did try this, though, and I was rewarded. I’ve been a little off cauliflower since I moved from Kathmandu where I think I ate cauliflower every single day for five years. Yet I tried this and loved it. We had it with crispy, caramelized roast chicken and baked potatoes with bacon, chives, and crème fraiche. The salty, peppery, slightly sweet, nutty combination was a great companion to the meal. I think it could work the same for a roast turkey. Consider it.
Roasted Cauliflower with Date Syrup
from Bon Appetit, October 2011, pg. 24
1 head of cauliflower (about 2 lbs.) cored and broken into flowerets
2 Tbsp olive oil, plus more for drizzling
Sea Salt and freshly ground pepper
¼ cup tahini
2 Tbsp. (or more) date syrup, maple syrup, or honey
2 tsp. (or more) lemon juice
Sea salt
Preheat oven to 400 to 500 degrees. Place cauliflower, olive oil, and salt and pepper in a plastic storage bag and shake to coat. Roast, until browned and tender, about 30 minutes.
Transfer to a mixing bowl. Drizzle with tahini, syrup or honey, and lemon juice. Adjust seasoning with the addition of salt and pepper. Turn out to a serving plate and drizzle with more olive oil and lemon juice, if desired.
