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roasted cauliflower with tahini & toasted pumpkin seeds

Final Skillet

Roasting Cauliflower until it’s caramelized a bit adds a wonderful nutty flavor. Adding the tahini butter and toasted Pepitas turns this simple vegetable into an elegant everyday dish.

Provisions

One head of organic cauliflower
1/2 cup Tahini Butter
1 T. Fresh Lemon Juice
1/4 Cup Toasted Pepitas ( see chef’s notes)

Process

Preheat oven to 400°F. Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into large florets and place them in a bowl. Drizzle with grapeseed oil and toss so that the florets are lightly coated. Spread the florets out into a single layer on the roasting pan. Sprinkle with salt and pepper. Place the cauliflower in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Use a fork to test for doneness; the tines should easily pierce the cauliflower when done.

While the flowerets are roasting, in a small bowl combine ½ cup of tahini butter with a 1T. of fresh lemon juice. If the tahini butter is too thick you can add a small amount of water to the thin to the desired consistency. Add salt & pepper to taste.

Arrange the flowerets in a shallow baking dish or iron skillet as pictured here, drizzle the tahini and sprinkle with the toasted pumpkin seeds. Serve immediately.

*chef’s note: toast pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. The will jump and flip in the skillet as they cook. Remove from the seeds from the pan so they don’t become too toasted. Add a light sprinkle of salt