Cauliflower is one of those more economically efficient and deeply satisfying cold weather vegetables, in the league of root veggies, onions and alliums, various other crucifers and tubers. Cellar vegetables. Stick to your ribs fare. I find, like most other winter veggies, the method of preparation is really important when you want to make it appealing. I could eat cauliflower roasted at a high temperature every day in the cold months with just a pinch of salt and pepper. Seriously. It gets all toasty, a bit crunchy and it develops some lovely colouring, ranging from pale golden brown to almost black little flecks on the edges. It’s beautiful and crazy affordable.
I do enjoy some of the more gourmet items here and there, maybe when I’m out or I’ve received a nice gift from a friend or something. A dab of truffle oil is sometimes appropriate, high quality vanilla extract is a generous gift to be sure or some rare heirloom vegetable variety at the farmer’s market is usually too cool to pass up. But all things considered, I mostly love turning a humble and unassuming vegetable into something delicious and hearty. I appreciate accessible food and what it means to others to try and make the most of it. The best way to eat and live well is to cook and share that wealth with everyone you know.
So I’ve taken a basic roasting method and classed it up a teeny bit with some add ins that you combine the beautifully browned cauliflower with: sweet chopped dates, briny green olives, a sour squeeze of lemon, earthy thyme and crunchy little sesame seeds. I was trying to evoke a bit of a za’atar flavour, thinking it would be a good match for the robust cauliflower. The sesame seeds hug the cauliflower as it roasts and a nice dusting of parsley flecks makes it colourful. I’m so grateful to still have parsley in the garden, a vibrant, nutritious and green patch sticking out of the mud and browned leaves. Great proof that with a little mindful tending and effort comes deeply nourishing results.
sesame and lemon roasted cauliflower with dates & olives
notes: Feel free to squeeze the lemon on top after, but I kind of like the slightly more caramelized flavour it develops throughout the roasting.
1 small to medium head of cauliflower, cored and cut into medium-sized florets
2 tbsp raw sesame seeds
1 sprig of thyme, leaves removed and chopped (or 1/2 tsp dried)
2 tbsp grape seed oil
juice of half a lemon
salt and pepper
3-4 dates, pitted and roughly chopped
1/4 cup green olives, pitted and roughly chopped
2 sprigs of parsley, leaves removed and finely chopped
Preheat the oven to 400 degrees F.
Toss the cauliflower florets in a medium sized bowl with the sesame seeds, thyme, grape seed oil, lemon juice, salt and pepper. Dump the bowl onto a parchment lined baking sheet, making sure to scrape out all of the little sesame seeds.
Roast cauliflower for 15 to 20 minutes until golden brown and tender. Stir mixture a couple times throughout the roasting to avoid burnt sesame seeds.
Once removed from the oven, toss hot cauliflower with chopped dates, olives and parsley. Adjust seasoning if necessary and serve.