A collection of Rod's favorite recipes

Posts tagged ‘cauliflower’

Roasted Cauliflower in Lemon-Tahini Sauce

Serves 4

30 minutes or fewer

An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen aren’t always successful. But he hit the mark with this delicious side dish that is deceptively simple—our judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.
  • 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
  • 4 tsp. olive oil, divided
  • 2 cloves garlic, minced (about 2 tsp.)
  • 2 Tbs. tahini
  • 1 Tbs. lemon juice
  • ¼ tsp. salt
  • 1 Tbs. chopped parsley
  • 1 tsp. toasted sesame seeds

1. Place oven rack in top position. Preheat oven to 425°F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.


Roasted Curried Cauliflower

Roasted Curried CauliflowerIngredients

  • 1 Head of cauliflower, cut into uniform florets
  •  Melted coconut oil
  • 4 Tablespoons of curry paste
  • Kosher salt
  • Freshly ground black pepper
  • Juice of half a lemon
  • 1/4 cup minced cilantro leaves


  • Pre-heat oven to 450
  • Dilute curry paste with water, approx. 1/8 cup
  • Toss the florets with oil, curry, salt and pepper
  • Place florets on foil-covered cooking sheet and place in oven, flipping florets regularly
  • Cook until florets are softened and browned in spots
  • Transfer florets to plates and sprinkle with lemon juice and cilantro leaves

I served this with the Spicy Avocado Chicken. It was great – I love cauliflower and my family enjoyed cauliflower served this way.

Thanks to Nom Nom Paleo. This is the recipe – reading her blog entry about this dish is much more entertaining.