Roasted Cauliflower in Retrospect

November 19, 2016 In Mimi's Blog

Hot days call for food like this! Cauliflower in tahini. #whatsonyourplate #foodiesunite #foodblogger #food #foodstagram #foodblog #foodoftheday #foodie #nycfoodie #brooklynfoodie #eatingnyc #nyc #newyorkfoodie #edibleart #cauliflower #vegan #whatveganseat #roastedveggies #cleanfood #cleaneating #cleaneats #unionsquare #ditmaspark #bayrigde #flatbush #instafood #instafoodie #israelifood #mimishummus #wecater
It’s been almost eight years since we’ve opened Mimi’s Hummus. I remember it was all I dreamed, talked & thought about for a long time; now, I find so much joy in looking back on the milestones that have made Mimi’s what it is today.
A few months before we opened, I started to play with different recipes, in pursuit of building my first menu – one of those recipes was the roasted cauliflower salad, which has become one of the longest running items on our menu. I first presented the dish to a group of friends at a tasting that I did at home and as soon as I saw the reactions upon my friends’ first bite, I knew it was a keeper. So almost a decade later, I am offering the recipe to you for a tasting of your own!

Ingredients:

1 medium size cauliflower
1/2 cup tahini dressing (see below)
5 tbsp lemon juice
1 minced garlic clove
1/2 cup chopped parsley
1 tsp kosher salt
Olive oil

Tahini Dressing:

1 cup tahini
2 crushed garlic cloves
2 Tbsp lemon juice
1 pinch salt
1/2 cup ice cold water

Method:

cauli-1

Preheat oven to 350 degrees. Cut cauliflower into small florets. Mix the cauliflower with some salt and olive oil and roast for 30 to 35 minutes.

While the cauliflower is roasting, mix all of the tahini dressing ingredients except water; gradually add water until it becomes smooth and silky.

 

cauli-3

In a mixing bowl, combine 1/2 cup tahini dressing (refrigerate the rest to use as a spread) with the lemon juice, chopped garlic, parsley, and salt, and mix together. Add the cauliflower and mix with your hands until evenly mixed.