I have to tell you guys something today, and it’s not easy.
I didn’t always like cauliflower.
In fact, I hated it.
But this was back when cauliflower was merely the white florets one added to the veggie tray at parties. I would chose the carrots, celery, broccoli, and red bell pepper… and leave the boring cauliflower for some other brave soul.
I’ve made up for lost time though. I sometimes just type ‘cauliflower’ into Pinterest to see what else I can do with my favorite vegetable. You can’t even imagine how excited I was when the waitress at a new restaurant we recently visited explained that the most popular dish on the menu was a cauliflower hummus appetizer that she boasted as having a lemony flavor and a garnish of freshly popped popcorn. I was sold.
After enjoying the dish immensely, I was even more excited to find the recipe online a few days later. This is so good and very unique. While roasting a cauliflower for almost 2 hours might seem extreme, it brings about a totally new flavor that I absolutely adored.
If anyone from the national cauliflower producers council is reading this, give me a call. I’m looking for a sponsor.
1 large head cauliflower, cut into 1″ steaks
2/3C extra virgin olive oil
juice of 3 lemons
4T tahini paste
few sprigs fresh dill, toasted seeds (sunflower, sesame, and pumpkin), popcorn, and thinly sliced red onion for topping
warm toasted bread (pita works well)
Preheat oven to 400.
Coat cauliflower in 1/3C olive oil. I used less than the recipe calls for and it turned out.
Roast for 1 hour and 30 minutes, stirring occasionally. The cauliflower will be very dark.
Remove from oven once dark and caramelized.
In a food processor, combine juice of 3 lemons, tahini, 2/3C water, 1/3C olive oil, salt, and cauliflower.
Process until smooth. You may need to add additional water if the mixture is too thick.
Serve with a few sprigs of fresh dill, toasted seeds, freshly popped popcorn, and thinly sliced red onion. Drizzle olive oil and serve!