Dana Slatkin

Sesame Soy Roasted Cauliflower

Roasted CauliflowerWhat is the statute of limitations on post-holiday conversation? A week later, I’m still hearing about rhapsodic Thanksgiving feasts. Every day, friends tell me of their turkey triumphs, hits and misses, and harrowing kitchen adventures.

I savor every story, because they recapture those precious and fleeting holiday moments, when the world seems to pause and all is good…at least around the table.

But in my house, it’s back to the weekly grind. Which means drive-by marketing, quick dinners, and hasty catch-ups with family until the holidays arrive.

When I aborted a dish from my Thanksgiving menu and ended up with a surplus of multi-hued cauliflower from the farmers market, this dish was born. You’ll need only a few pantry ingredients and less than a half hour before this tasty side dish is on the table. Equally tasty with broccoli, it’s suitable for any company. My kids were even talking about it the next day. Now that’s my kind of weeknight recipe.

1 large head cauliflower (about 2 pounds)
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
Pinch of truffle salt or sea salt
1 tablespoon sesame seeds
1 scallion, sliced

1. Preheat the oven to 400° F. Remove the core from the cauliflower and cut into small florets. In a large bowl, toss the cauliflower with the oils, soy sauce, truffle salt and sesame seeds.

2. Spread on a large rimmed baking sheet and roast until tender and browned, stirring once halfway through, 25-30 minutes. Taste and adjust seasoning with additional soy sauce or truffle salt.

3. Transfer to a serving bowl and garnish with the sliced scallions.

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Photo credit: ClosetCooking

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