in.gredients

Daily Recipe: Roasted Cauliflower and Sesame Spread

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We recently got in a variety of cauliflower. This vegetable should be on the top of everyone’s most-beautiful-produce list, as their unique colors and shapes make them worthy of such a title.

We recently posted a photo of our selection of cauliflower (romanesco, purple and orange) and our Facebook fans couldn’t get enough of it. The people have spoken, they love cauliflower. And we love our customers, so here’s a recipe featuring this beautiful vegetable.

Cauliflower is a member of the cabbage family and is rich in fiber, vitamins B and C, potassium and carbohydrates. It can be a delicate vegetable, so make sure you store it correctly.

If you want your cauliflower to last, freezing is a good method for storage. To do this, cut the cauliflower head into florets. Blanch for a couple of minutes then allow to cool. If you add a bit of lemon juice or white vinegar to the water, you’ll keep the color of the cauliflower. You can then pack the vegetables in air tight containers and store in your freezer. If you aren’t freezing the veggie, make sure you store in a cool place and spray the heads lightly with mist to keep them fresh.

Now that you know a little bit more about the vegetable itself, let’s get to the recipe. Not only are we giving you this delicious take on cauliflower, we also made a batch of this ourselves and you can find it on one of our in.house panini. The roasted cauliflower gives this dip a unique flavor, brightened by the lemon and tahini. This is great for sandwiches and using as a dip with vegetables.

Happy eating!

Roasted Cauliflower and Sesame Spread

From: Food and Wine

in.gredients

  • 1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
  • 1/4 cup olive oil
  • 1/2 tbsp ground ginger
  • 1 1/2 tsp ground coriander
  • Salt
  • 2 tbsp tahini paste
  • 3 tbsp fresh lemon juice
  • 3 tbsp chopped cilantro
  • Sesame seeds

Preheat the oven to 450 degrees F. In a large bowl, toss the cauliflower with oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.

Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse until incorporated. Spread on sandwiches, serve with pita bread and vegetables, eat straight off the spoon and enjoy.

Written by cscdavis

January 9, 2013 at 10:58 am

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