This weekend was jam packed. The whole weekend revolved around spending time with loved ones, our extended family and friends, and we even managed to steal some one-on-one time. I say steal because instead of going home after the festivities honoring my cousin on Saturday night and going to bed like we usually do, Eric and I hit the town stopping at Vintage Estates in Boardman and then watching the last showing of The Secret Life of Walter Mitty. It was a late and great night and over all a fabulous weekend. I loved the movie and will probably see it again, its on our list of must see movies this year. I took a few Instagram photos to commemorate this weekend which I will share here.
A few weeks ago my cousin called me and dropped the news, he is going to the Philippines for 2-3 months to do relief work! My cousin has a degree in Civil Engineering and has volunteered his services in whatever capacity he may be needed in the rebuilding work after the devastating typhoon Haiyan leveled much of central Philippines last November. This is truly something to be praised and called for a celebratory dinner which was this past Saturday. His mom called me a few days before the party leaving a message on my answering machine, asking me if I would make a vegetable dish. Hmmmm? I really wasn’t sure what to make. Like cogs of a clock my mind raced as time ticked away. I had a bit of a mental block. I wanted to make something spectacular in honor of my cousin and the personal sacrifice he was making, but how would I accomplish this with a humble vegetable dish?
Eventually I decided on roast cauliflower with a special sauce. Roasting vegetables for me is one of the best preparations, especially for vegetables such as cauliflower. It is not the cauliflower you may remember from childhood, white, bland, prepared boiled or steamed and at times mushy from over cooking. This is roasted, nutty, with an underlying caramelized sweetness, slight crunch, and more than palatable even for the pickiest of eaters. My mom makes a roasted cauliflower recipe that makes a sauce from mayonnaise and Dijon mustard that is super, but I wanted something slightly different. I wanted something a little more healthy, with a punch of flavor that gets your taste buds and causes your mouth to pucker. Something that has the effect on the bilateral sides and back of your month, causing it to draw in right at the back of your jaw. For inspiration I turned to my Jerusalem cook book and found a special sauce that used tahini. Tahini would have this desired effect and would make the dish a standout. Below is my recipe for a downright delicious cauliflower preparation. In fact my whole family loved it, including my 90 year old grandma who is very hard to please. I attributed my success to a few things, the technique of roasting the vegetables, and the burst of flavor from tahini, lemon juice, and Dijon mustard.
- 3 heads of cauliflower washed and trimmed into florets
- ⅓ cup greek yogurt
- ¼ cup good quality olive oil
- ⅓ cup tahini
- ⅓ cup lemon juice
- 3 tbsp Dijon mustard
- 2 garlic cloves crushed
- ¼ cup chopped flat leaf parsley
- 2 tbsp chopped fresh rosemary
- kosher salt
- freshly ground pepper
- additional olive oil for roasting
- Preheat oven to 375º.
- Toss cauliflower florets with drizzling of olive oil and kosher salt.
- Place cauliflower florets on 2 large jelly roll pans.
- Place in preheat oven and roast for 20-25 minutes until cauliflower starts to brown stirring several times.
- While cauliflower is roasting prepare dressing.
- Mix greek yogurt, olive oil, tahini, lemon juice, mustard, and garlic until combined.
- Season dressing with salt and freshly ground pepper to taste.
- Place roasted cauliflower in large mixing bowl and pour dressing over top, stirring to coat.
- Add fresh herbs stirring again. Serve.
A question to my readers: What is your favorite vegetable dish? And have you seen Walter Mitty? Or any other great movie to recommend? I’m looking for things to see and do next Sunday. Drop me a comment below.