Post by amarante on Oct 25, 2016 10:45:45 GMT -5
ROASTED CAULIFLOWER WITH SESAME
Notes are his. Surprisingly ordinary recipes with a few exceptions but a lot of writing about his experiences so good for the fan. Recipes are solid
Source : Anthony Bourdain - Appetites
This shit is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Serves 4 to 6 as a side dish
1 head of cauliflower, broken by hand into florets
¼ cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oregano
Freshly ground black pepper to taste
2 tablespoons tahini
1 tablespoon white miso
2 teaspoons red wine vinegar
1½ tablespoons water
3 tablespoons toasted white sesame seeds
Preheat the oven to 450˚F.
In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
While the cauliflower roasts, combine the tahini, miso, vinegar, and 1½ tablespoons water in a small mixing bowl, and whisk until smooth.
Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
Notes are his. Surprisingly ordinary recipes with a few exceptions but a lot of writing about his experiences so good for the fan. Recipes are solid
Source : Anthony Bourdain - Appetites
This shit is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Serves 4 to 6 as a side dish
1 head of cauliflower, broken by hand into florets
¼ cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oregano
Freshly ground black pepper to taste
2 tablespoons tahini
1 tablespoon white miso
2 teaspoons red wine vinegar
1½ tablespoons water
3 tablespoons toasted white sesame seeds
Preheat the oven to 450˚F.
In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
While the cauliflower roasts, combine the tahini, miso, vinegar, and 1½ tablespoons water in a small mixing bowl, and whisk until smooth.
Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
