Va-Va-Voom! a Salady Roasted Cauliflower Dish with Herby Tahini-Yogurt Dressing

emilyrnunn.substack.com

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

* SUSAN SPUNGEN’S NOTE: For years, I’ve been roasting cauliflower in florets, usually with a flat side down, but one day I thought, Why not just slice it really thin if it’s caramelization I’m after? That turns out to be a superior way to cook it. The skinny slices get crisp and brown all over, especially at the edges. Adding chickpeas and freekeh (or another grain; see notes below) makes this a full vegetarian meal. note: SUSAN SPUNGEN’S NOTE: For years, I’ve been roasting cauliflower in florets, usually with a flat side down, but one day I thought, Why not just slice it really thin if it’s caramelization I’m after? That turns out to be a superior way to cook it. The skinny slices get crisp and brown all over, especially at the edges. Adding chickpeas and freekeh (or another grain; see notes below) makes this a full vegetarian meal.

2 medium heads cauliflower, about 2½ pounds

1 (15.5-ounce) can chickpeas, drained, rinsed, and patted dry

1 large shallot, sliced lengthwise

3 to 4 tablespoons olive oil, as needed

1 teaspoon kosher salt

Freshly ground pepper

1 teaspoon garlic powder

2 cups cooked cracked freekeh (from ⅔ cup raw)

½ cup Green Tahini-Yogurt “Everything Sauce” (method below)

Directions at emilyrnunn.substack.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer