1 large or 3 small heads of cauliflower or romanesco
¼ cup salt
Olive oil
1 tablespoon barberries
Tahini sauce (recipe below)
Sesame seeds
Preheat oven to 425° F. Fill a large stockpot with water. Add the salt and bring to a boil. Lower the cauliflower in head down, boil until just tender to the tip of a knife, 5–10 minutes depending on the size.
Drain the cauliflower into a colander and pat dry. Place heads, right side up, on a parchment-lined baking sheet.
Gently pry open cauliflower florets and drop several barberries between each branch. Pour tahini sauce over the cauliflower and massage it between the florets to coat. Roast for 30–40 minutes until golden brown.
Remove from the oven and spoon a bit more sauce over the top. Sprinkle with sesame seeds and any remaining barberries as garnish. Alternatively, toast whole coriander and cumin seeds and sprinkle them over the top. Serves 4–6.
TAHINI SAUCE
½ cup tahini
¼ cup olive oil
Juice of 1 lime
1 tablespoon smoked paprika
2 teaspoons coconut amino acids
2 teaspoons ras el hanout
1 teaspoon maple syrup
1 teaspoon coriander
3 cloves garlic, minced or finely grated with microplane
Combine all ingredients in a bowl and whisk until smooth.
Note: If sauce curdles due to acid in the lime juice, add ½ teaspoon of water, a few drops at a time, until it becomes smooth again.
About the author
Amber Turpin is a freelance food and travel writer based in the Santa Cruz Mountains.
Jessica Tunis lives in the Santa Cruz Mountains and spends her time tending gardens, telling stories, and cultivating adventure and good food in wild places.
