This is Actually Good | Tahini Cauliflower recipe

||| THIS IS ACTUALLY GOOD by RACHEL FACTOR |||

We’re at the time of year when summer veg is a thing of the past. Our tomatoes aren’t ripening like they used to, zucchini is long gone, and berries are a distant memory. What could we possibly look forward to at this point? Brassicas, of course! The hardiest of cruciferous vegetables that include cauliflower, cabbage, Brussels sprouts, broccoli, kale, and more! 

Enjoy this cauliflower recipe to warm your belly. Cauliflower is interchangeable with other brassicas here. When you get tired of this casserole with cauliflower, swap it for cabbage and it’s new all over again.

Tahini Cauliflower

• 2 heads cauliflower 
• 1 cup tahini 
• 1 white onion (chopped)
• 4 cloves garlic (minced or crushed)
• 1 lemon
• Cumin
• Olive oil
• Salt

1. Cut cauliflower into florets, toss in olive oil, roast at 400F on a sheet pan until golden brown and soft
2. Saute onions in olive oil until brown
3. Add garlic to onions, saute until fragrant 
4. Mix together tahini and lemon juice until the mixture seizes up, then slowly add cold water until it loosens into a smooth sauce (I find it easiest to do with a whisk)
5. Add salt and cumin to tahini sauce to taste (sauce should be salty and tangy from the lemon, both flavors will be subdued after adding to the cauliflower and baking again). Add onions and garlic to sauce.
6. Toss cauliflower in tahini sauce, then add to casserole dish, bake at 400 for around 30 min, top should be golden brown