This is the 5th year anniversary of my blog! I can’t even grasp how the time has flown by- I simply cannot believe it! The years have gone so fast and I have loved every minute. I want to thank you all for following me. I am so grateful to everyone who takes time out of their day to read, learn, and create. I love to read your comments, and I feel like I know so many of you and truly cherish those online friendships. Much love and thanks to you all.
Even the months of the shutdown seemed to go so fast. Most of us found ways to make the time pass by knitting, doing puzzles, taking up yoga, or maybe you finally got to read some of the books that were on your list. I spent my time crossing things off the list to purchase for my beach house. Even though I knew exactly what I had purchased, I was amazed at all the decorative pillows that kept arriving on my porch. No worries, I put them all to good use. The sheets for the bed? Well, those are delayed in shipping. At least I know our heads will be comfy.
I also got to catch up on my cookbook reading. I love to read recipes and cookbooks. I have an absurdly large collection. Nowadays, most people get their recipes off the internet. I do that as well, but I know I will never stop buying cookbooks. I love to turn the glossy pages, see the covers, and I adore looking at the beautiful pictures that accompany the recipes.
I read every book from front to back and mark the recipes I would like to try. I copy the recipe I am going to use so there is no chance I get the book dirty. Before I did that, my cookbook pages, especially the ones I used repeatedly, became dirty and yellow. Not anymore! They stay clean and crisp and always feel brand new. I also create new recipes by looking at many similar recipes with different ingredients. It takes time and effort, but I feel especially accomplished when my recipe turns out to be, as we call it in my home, “blog-worthy.”
This is not one of my own dishes but it is definitely “blog worthy.” The garlic and cumin give the cauliflower an earthy aroma. The cayenne pepper perks it up with a little heat. The best part of course is the tahini sauce. It is tangy and savory at the same time. The pine nuts give it a nice crunch to finish it off. The entire dish is also vegan– huge plus!
This recipe is courtesy of Food 52 and will serve 3 to 4 people, even if they swear they don’t like vegetables.
Ingredients for Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle:
For the spice-roasted cauliflower and pine nuts:
1 cauliflower head, cut into florets
1 tablespoon cumin
1 teaspoon cayenne pepper
2 teaspoons garlic powder
3 tablespoons extra-virgin olive oil
1 pinch kosher salt, to taste
1 pinch Fresh-cracked pepper, to taste
1/4 cup pine nuts, toasted for a few minutes in a dry pan on medium heat
1 handful freshly-chopped parsley, as garnish
For the tahini sauce:
1 cup tahini
1 lemon, juiced
1 garlic clove, pressed or grated
1 pinch Kosher salt, to taste
1 pinch freshly-cracked pepper, to taste
1 handful freshly-chopped parsley
Preheat the oven to 425° F.
In a large mixing bowl, combine the cauliflower florets and spices and oil.
Add the salt and pepper to taste.
Then spread out on a sheet pan.
Roast the cauliflower for about 40 minutes (depending on your oven), flipping half-way through to ensure the cauliflower is evenly browned and roasted.
About 8 minutes before they are done, sprinkle the toasted pine nuts over the florets and give the pan a shake to mix them in with the spices and oil.
While the cauliflower is roasting, make your tahini sauce. In a small mixing bowl, add in the tahini, and mix in half of the lemon juice.
Whisk to combine, and then add in a garlic, parsley, and salt and pepper to taste.
Start adding in warm water a little bit at a time, and continue whisking, until it reaches your desired consistency (The author preferred something drizzle-able)!
Taste and make sure there is enough salt and pepper, and if you like a little more tanginess add as much of the remaining lemon juice as you’d like. The author went with the whole lemon, and it was perfect.
When the spiced cauliflower and pine nuts are done, remove them from the oven and arrange in a serving bowl.
Drizzle with some of the tahini sauce, to taste, top with more fresh chopped parsley, and serve warm.
Save the rest of the tahini sauce as a dip or make into a dressing for another day!
It’s that simple!
