It’s harvest season and that means finding all the creative and delicious ways to use what is coming out of the gardens and gracing all our autumn markets. This here, is cauliflower. Some say it’s a useless vegetable. I say you’re dead-wrong. It’s versatility is unprecedented to arguably any other vegetable out there — hello, cauliflower rice, cauliflower wings, cauliflower steak, roasted cauliflower, cauliflower soup! You can make it creamy, crispy or juicy and it will take on whatever flavour you like.
I’ll just own it and say: I stand in defence of cauliflower. Clearly.
In macrobiotic teaching there is energy in food and different types of food are good for different parts of your body. It’s very in line with Hippocrates’ “let food be thy medicine”. Cauliflower in this sense is thought to be helpful for the lungs – if you cut it and look at a cauliflower it looks like the tubular branches, or bronchi of a lung.
So naturally I bought a few beautiful local cauliflower recently. My son has discovered roasted cauliflower and can’t get enough. It is flavourful and yet still soft enough he can chew it with his two new molars!
Depending on who you’re making it for I would either make it a tahini-sriracha (for the spicy food lovers) or a tahini-miso (for children or not spice people). The miso version would be more of the clean-eating recipe while the sriracha would be great for introducing people to delicious plant-based foods or entertaining. I use organic Simply Natural sriracha or make it myself because the traditional Asian-market store-bought stuff is usually loaded with preservatives and sugar.
- 1 large cauliflower (chopped)
- 1/3 c tahini (if you have a seed allergy in your family, omit and add a T of oil)
- 1 T avocado or olive oil
- 1 tsp tamari
- sriracha (1-2 T depending on desired spice) or miso (1 T)
- 1 tsp curry powder (optional)
Chop cauliflower and put in a large mixing bowl. Mix all wet ingredients in a bowl. Pour tahini mixture over cauliflower and stir so all cauliflower pieces are covered. Place on a baking pan or cookie sheet. Sprinkle gomashio on top and curry powder if you like. Bake at 375 ° for 35 minutes (flipping part way through) or until cauliflower is cooked through and browing or crisping on the edges. Garnish with italian parsley and serve!
(It also lasts well in the fridge and is great as a topping on salads or weekday lunches.)