Monday, April 2, 2012

roasted cauliflower & fingerlings with lemon tahini dressing

hey. you there!
welcome to another week.

how was your weekend? what kind of weekend food have you been eating?

mexican food? bratwurst? hard cider?

umm. check check and check.

it's nice to treat monday as a recharge day. on mondays, i tend to drink more than 2 cups of coffee and want vegetables more than i normally do.

so. dinner with cauliflower and potatoes. it's gonna be way better than you think it's gonna be.

this dinner snuck up and said "WHATUP JULIA, I'm tonight's dinner and you best be treatin me with a little respect. i was never a cheeseburger or the popular kid in the crisper, but YO, look at me now. I look dayum good."

word for word.
..i used to watch maury when i was home sick in 7th grade.

have you run out of things to say on your blog when you turn meals into characters on the maury show?
maybe so.

but this dinner, this delightful medley of cauliflower, fingerlings, and chickpeas...definitely NOT the father.

(oooooooooooooooh) (Booooooo) (cauliflower skips around the room clapping and nodding)

i'm sorry. i have absolutely no idea how any of this came up.

i'm ruining everything.

now. awkward transition into talking about the food.

fingerling potatoes are sliced and roasted til crispy like big french fries.
cauliflower and chickpeas get sprinkled with cumin and roasted til caramelized.

while all this roasting is going on, mix up the easiest tastiest dressing with tahini, lemon, garlic and olive oil. drink wine if you feel like it.

to make a medley, toss everything together. add red onion, arugula, and golden raisins for bonus flavors and textures.
pile it all onto a mound of brown rice.

eat it. and don't think about maury ever again.

Roasted Cauliflower & Fingerling Medley with Lemon Tahini Dressing
serves 5-7

   2 heads cauliflower, cut into florets
1 - 1 1/2 lb bag fingerling potatoes, sliced lengthwise
1 (15 oz) can chickpeas, drained and rinsed
1/4 of a red onion, thinly sliced
few handfuls of arugula
1/3 cup golden raisins
olive oil
sea salt
cooked brown rice

for dressing:
1 garlic clove, minced with a pinch of salt
1/4 cup lemon juice
3 tbsp well-stirred tahini
2-3 tbsp water
2 tbsp olive oil

preheat oven to 350. toss cauliflower with olive oil, salt, and a few large pinches of cumin. spread onto 1 or 2 baking sheets. spread potatoes on a separate baking sheet, drizzle and toss with olive oil, sea salt, and pepper. roast for 20-25 minutes. turn the oven temperature up to 425. roast for 10 more minutes until caramelized and crisp. remove from oven. spread chickpeas onto one of the baking sheets with the cauliflower. roast for 5 more minutes, until the chickpeas crisp slightly. remove from oven. 
to make dressing: in a small bowl, whisk together garlic and lemon juice. add the tahini, and whisk to blend. add the water and olive oil, whisk well, and taste for seasoning. add more water to thin to desired consistency. 

toss the cauliflower and chickpeas with the potatoes, onion, arugula, and golden raisins. mound on top of rice and spoon dressing on top. 

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