Roasted Cauliflower with Garlic Tahini Sauce

My second semester of graduate school is off to a busy start. I’m enrolled in four courses: Introduction to Databases, E-Government, Foundations of Information Processing (Python programming), and Libraries Information and Society (my last required course). The database and programming courses are very time consuming, but I’m keeping up and learning quite a bit.

In addition to my Graduate Assistantship, I am also doing a practicum this semester with the Sears User Experience & Taxonomy department in Chicago. And in March, I am spending my spring break in Ann Arbor as an assistant at the incredible Janice Bluestein Longone Culinary Archive.

Life is busy, but It’s exciting to sense my previous experiences, coursework, and future aspirations synthisizing into something definable. I’m not sure where I’ll end up next year, but I’m grateful for these current opportunities and the wonderful people I am meeting.

My practicum has allowed me to spend quite a bit of time in Chicago already this semester. My mother is currently enrolled in the Chicago Architecture Foundation’s rigourous docent training program. She recently took my brother and I on a practice tour of Historic Downtown: Rise of the Skyscraper and did an impressive job.

Marquette Building

Monadnock
Chicago

It was a gorgeous early spring day and we talked about a number of my favorite buildings (clockwise from top left: Art Institute of Chicago, Marquette, Fisher, and Monadnack). It’s pretty neat to have a burgeoning authority on the rich history of Chicago architecture in the family.

A recent series of sunny days and mild temperatures has melted most of the snow and the changing seasons have me feeling energized. I’m looking forward to dusting off my bike, long runs, and planning spring camping trips. Here is an easy recipe with bright flavors to welcome March.

Roasted Cauliflower with Garlic Tahini Sauce

Adapted from Saveur

Ingredients

1/4 C extra-virgin olive oil
4 tsp ground cumin
4tsp turmeric
1 1/4 tsp hot paprika (divided)
2 heads cauliflower, cored and cut into 1 1/2” florets
Kosher salt and freshly ground black pepper, to taste
1/2 C tahini
1/2 C water
3 cloves garlic, smashed and minced into a paste
1 tsp Siracha
Juice of 1 lemon

Method

Preheat oven to 500F. On a large baking sheet, combine the oil, cumin, turmeric, one teaspoon of paprika, salt, black pepper, and cauliflower. Spread evenly and bake for 30 minutes, rotating the pan halfway through, until the cauliflower is brownded and tender.

Meanwhile, combine the tahini, water, garlic, Siracha, lemon juice, and the remaining quarter-teaspoon of paprika in a small bowl (don’t worry, the water mixes in well and gives the sauce a great texture). Season with salt to taste.

Serve warm or at room temperature.

show hide 18 comments

Susan - Gorgeous photos. I’m an architect and I love visiting Chicago. Congrats to your mom.

Susan - Gorgeous photos. I’m an architect and I love visiting Chicago. Congrats to your mom.

Lucy - I love the Monadnack! Though, I think the Rookery is my favorite. ; )

Lucy - I love the Monadnack! Though, I think the Rookery is my favorite. ; )

Gemma - Thank you Susan. I’ll deliver the message. I’m proud of her.
The Rookery is beautiful, I agree Lucy.

Gemma - Thank you Susan. I’ll deliver the message. I’m proud of her.
The Rookery is beautiful, I agree Lucy.

Yvette - I made this tonight and it was wonderful. Thank you! I added a bit of cayenne pepper to the cauliflower along with the other spices. Delicious!

Yvette - I made this tonight and it was wonderful. Thank you! I added a bit of cayenne pepper to the cauliflower along with the other spices. Delicious!

Sprinzette @ Ginger and Almonds - I can’t believe I’ve only just come across your blog – it’s lovely. And I am really looking forward to having a proper look through your site.

Sprinzette @ Ginger and Almonds - I can’t believe I’ve only just come across your blog – it’s lovely. And I am really looking forward to having a proper look through your site.

RainyDayCottage - Time and time again I see cauliflower stepping up to be masked as something else. It’s nice to see it take center stage for once! Thanks for posting.

RainyDayCottage - Time and time again I see cauliflower stepping up to be masked as something else. It’s nice to see it take center stage for once! Thanks for posting.

Gemma - I like that addition Yvette, glad you enjoyed it.
Thanks Sprinzette!
Thanks Rainy Day Cottage — I absolutely agree.

Gemma - I like that addition Yvette, glad you enjoyed it.
Thanks Sprinzette!
Thanks Rainy Day Cottage — I absolutely agree.

Nishta - Mmmm…lovely! I usually served my roasted cauliflower with a yogurt-cilantro-curry powder sauce, so I’m excited to have a new way to try–happening tonight!

Nishta - Mmmm…lovely! I usually served my roasted cauliflower with a yogurt-cilantro-curry powder sauce, so I’m excited to have a new way to try–happening tonight!

Gemma - Yogurt-cilantro curry powder sauce sounds delicious(And a bit healthier). I hope you enjoyed this recipe Nishta!

Gemma - Yogurt-cilantro curry powder sauce sounds delicious(And a bit healthier). I hope you enjoyed this recipe Nishta!

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