Marinade:
1/4 c. olive oil, 1 Tbs chipotle olive oil, couple chopped garlic cloves, juice 1/2 lemon, salt, buncha paprika and cumin (if fresh ground 1/4 tsp would suffice), and 1/4 c. tahini.
Chop choufleur, toss in marinade, spread out on parchment paper, bake at 375 c. 40 min. with a stir halfway through, or whatever seems the best roasting time/temp (not sure I narrowed this down).
While choufleur cools slightly, turn off the oven and toast some jumbo-size garlic farmbread tossed in oil to make demi-croutons. I liked these being as big a mouthful as the cauliflower florets as opposed to very crispy, but could go lots of ways.
Serve tossed with fresh arugula, a dash of dramatic salt, and the croutons. OM NOM NOM. Possibly my favorite preparation of cauliflower to date. Now about to eat leftovers with baked fish and maduro sauce. From Feast. Full circle.
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