Tahini Roasted Cauliflower

"And so, with the sunshine and the great bursts of leaves growing on the trees, just as things grow in in fast movies, I had that familiar conviction that life was beginning over again with the summer."
- F. Scott Fitzgerald, The Great Gatsby

A short post today - we've just dropped the girls off for another summer working at camp. My oldest will be one of the directors, while my youngest will be leading the L.I.T. program. They're both thrilled (and a little nervous) about the step up in responsibility. I'm excited for them, and know they'll rise to the challenge.

Earlier in the week, my oldest graduated from the University of Toronto with high distinction. And the week before that, my husband and I celebrated our 25th wedding anniversary. We have much to be grateful for and, yes, life does feel like it's beginning over again with the summer.

Tahini Roasted Cauliflower
(from Playing with Flour)

1/3 cup tahini
2 Tbsp extra-virgin olive oil
1/2 - 3/4 tsp crushed red pepper flakes
2 Tbsp drained capers
6 cups cauliflower florets (from one medium size cauliflower)
Half a lemon
2/3 Tbsp chopped fresh parley
1/4 tsp kosher salt

Preheat oven to 475 degrees. Line a baking sheet with foil and set aside.

In a large bowl, whisk tahini, olive oil and red pepper flakes together. Gently whisk in the capers. Add cauliflower and toss well to coat. Arrange cauliflower in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring about halfway through.

Remove pan from oven. Immediately squeeze juice of half a lemon over top. Sprinkle with salt and parsley. Transfer to a serving platter and serve.

The grad with mom and dad

 

June 1, 1991