Roasted Cauliflower with Tahini Dressing

Need an easy, yet impressive, appetizer or a sensational side dish? This multitasking Roasted Cauliflower with Tahini Dressing will knock your socks right off!

Bear with me while I philosophize for a sec… I’ve been thinking lately about the concept of perception.

Perception is reality. Or at least a person’s perception is their view of reality. If I see a situation in a certain way, that is the truth as far as I know it. It remains the truth, unless at some point my eyes are opened to another possibility.

Under most circumstances, it doesn’t matter what my perception is. We all hold various opinions and most of us are happy enough to let others have theirs. Yet a problem lies when we have a perception that could be harmful to others, or others have a certain view that is harmful to ourselves.

The “good intentions” of others can be dangerous. They can throw you off course, setting you on a path you were not meant to take.

Listening to someone’s perception of who you are, instead of listening to your heart, leads to many missed opportunities. Think of it in the light of peer pressure. How many people have made stupid decisions because of what their friends said or did?

It’s a delicate balance to stay open-minded and learn from others, yet not allow people to influence important life decisions.

You know, cauliflower could be your missed opportunity. (It’s a stretch, but stay with me.)

Cauliflower is one of those vegetables that usually gets a bad rap. It’s a veggie that most people think they don’t like, even if they haven’t tried it since the grade-school cafeteria medley of overcooked carrots, broccoli and cauliflower florets.

Your perception of cauliflower may need a little “tweaking” and I would like to offer you the golden key to the door of cauliflower deliciousness.

This Roasted Cauliflower with Tahini Dressing Recipe is A-MAZING.

Tender cauliflower florets with crisp smoky edges, drizzled in a zesty creamy tahini dressing.

The tahini dressing is a lovely amalgamation of nutty sesame paste, sumac, and fresh dill.

Sumac, a popular middle-eastern spice, offers an earthy citrus flavour that brightens the tahini and compliments the dill. With a quick whiz in the blender the dressing is ready for drizzling or dipping.

This Roasted Cauliflower with Tahini Dressing is a sure-thing.

It works as an elegant first course, a casual party snack, or a delightful side dish with any protein. I would bet money your pickiest veggie eater could be swayed by this roasted cauliflower recipe!

Roasted Cauliflower with Tahini Dressing

Need an easy impressive appetizer or a sensational side dish? This multitasking Roasted Cauliflower with Tahini Dressing is healthy and addictive!

prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

course: SIDE DISH cuisine: TAHITIAN

servings: 8

Ingredients For the Roasted Cauliflower:

• 2 heads cauliflower, cored and cut into florets

• 2 tablespoons olive oil

• Salt

For the Tahini Dressing:

• 1/4 cup Tahini sesame paste

• 2 tablespoons lemon juice

• 2 tablespoons water

• 1 tablespoon honey

• 1 clove garlic

• 1 1/2 tablespoons ground sumac

• 1 1/2 tablespoons fresh chopped dill

• 1/2 teaspoon crushed red pepper

• 3/4 teaspoon salt

Instructions

• Preheat the oven to 425 degrees F. Spread the cauliflower florets on a rimmed baking sheet, in a single layer. Drizzle with oil. Sprinkle with salt and shake the pan to coat with oil and salt.

• Roast in the oven for 25-30 minutes. Shake the pan once or twice to turn the florets. Flip the stubborn florets with tongs.

• Meanwhile, place all the ingredients for the tahini dressing in a blender. Purée until smooth. If the dressing is too thick, add another 1-2 tablespoons water.

• Serve the roasted cauliflower warm. Either drizzle the tahini dressing over the top or place in a bowl for dipping.

serving: 1cup, calories: 121kcal, carbohydrates: 11g, protein: 4g, fat: 7g, saturated fat: 1g, cholesterol: 0mg, sodium: 266mg, potassium: 464mg, fiber: 3g, sugar: 5g, vitamin a: 35iu, vitamin c: 71.2mg, calcium: 42mg, iron: 0.9mg

DAY AFTER DETOX SALAD

A raw detox salad with broccoli, carrots, tomatoes and sunflower seeds perfect for cleansing the day after Thanksgiving.

The day after is for…

Sleeping in

-leaf blowing

-a bike ride

-cleaning the house

DETOX SALAD

A raw detox salad with broccoli, carrots, tomatoes and sunflower seeds perfect for cleansing the day after Thanksgiving.

yield: 2 SERVINGS prep time: 45 MINUTES total time: 45 MINUTES

INGREDIENTS

• 2 carrots, peeled and roughly chopped

• 1 head of broccoli, cleaned and roughly chopped

• 1/2 pint grape tomatoes, sliced

• 2 tablespoons sunflower seeds

• 1/4 cup cilantro, minced

• 1 1/2 tablespoons grapeseed oil

• 1/2 tablespoon apple cider vinegar

• 1 tablespoon nutritional yeast

• juice of 1/2 lemon

• salt & pepper to taste

INSTRUCTIONS

1. Combine carrots and broccoli in food processor and pulse until finely chopped.

2. Empty into a medium bowl.

3. Combine sliced grape tomatoes, sunflower seeds and cilantro in bowl.

4. Whisk dressing together (oil, vinegar, nutritional yeast, lemon and salt & pepper) in small bowl and pour on top of salad mixture.

5. Toss to combine and let sit, covered, in the refrigerator for 30 minutes before serving.

Quinoa with Corn and Scallions

I had never really understood the hype around the whole grain and brushed past it at my local grocery store in search of brown rice, whole wheat pasta, oatmeal, or, who am I kidding here, Cheez-Its.

I’m a recent convert to quinoa.

It was actually my older (wiser) sister who introduced me to the pinhead-sized grain, and I’ve been hooked ever since. Although she uses it in place of pasta to pair with her home-made arrabiata sauce, I found a summer-friendly take featuring fresh corn, chopped scallions and a quick-fix honey butter dressing. It’s fresh, simple and hard to stick to just one serving. And cooking quinoa is easier than you might think!

A few tips and tricks for how to guarantee your quinoa is extra-light and fluffy.

While you get that pot of water boiling, stay up to date with just a few notes on what’s being served up next on Just a Taste…

I’m kicking off the month of August by joining the Williams-Sonoma Cooks’ Network. I’ve been a big fan of the brand ever since I started cooking, and I can never seem to spend enough time (note “time” and not “money”) in their stores. Check out the right rail for a selection of their famous foods and high-quality kitchenware and stay tuned for special offers and giveaways.

I’m also heading to Nashville this October for the fourth annual Food Blog Forum seminar, where I’ll be speaking about recipe writing and development for Gourmet Live. I hope to see many of you there!

And finally, I’m currently in Rwanda hanging with the gorillas and getting a taste of authentic bush cuisine. And let’s be honest, trying not to become bush cuisine. Hah… (insert nervous laughter). But I didn’t want to skip a blogging beat, so I’ve entrusted my best buddy to make sure this post gets published. You’ll hear from me next on Wednesday, August 10, for the nation-wide Pickling Party, where I’ll be serving up a home-made condiment guaranteed to add a spicy bite to your next hot dog roast.

Quinoa with Corn and Scallions

Switch up your side dish spread with a light and refreshing recipe for Quinoa with Corn and Scallions.

PREP TIME : 20 mins COOK TIME : 20 mins TOTAL TIME : 40 mins SERVINGS : 8 servings

Ingredients

• 4 ears corn, shucked

• 1 tablespoon grated fresh lemon zest

• 2 tablespoons fresh lemon juice

• 1/4 cup unsalted butter, melted

• 1 Tablespoon honey

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 cups uncooked quinoa

• 4 scallions, chopped

Instructions

• Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

• Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.

• Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.

• Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.

• Cook the quinoa in a pot of boiling salted water per the package directions.

• Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

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