By Pam Turczyn

Perhaps a bit late to the cauliflower party, I’ve been delving into the wonders of roasted cauliflower lately. Really, is there any more delectable method of preparing this versatile, nutrition-packed member of the cabbage family? Roasting brings out its nutty, buttery flavor and creates a texture that is crisp on the outside and tender/moist on the inside. I could eat a whole plate of it by myself! If there are leftovers, they can be reheated in a skillet to recapture that irresistible mouthfeel. 

Prices and sizes of cauliflower are in a constant state of flux but, luckily, the Co-op sells them at very reasonable prices: from about  $3.25 to $5.50 per head. Lately, we have had such large heads of cauliflower from Lancaster Farm Fresh Cooperative that just half of one would be enough for this recipe. 

This serves five people as a side dish, but you might be tempted to make it the center of a meal for two!

Ingredients: 

• 1 medium cauliflower, cut into 3-inch florets with some flat sides

• 1 tablespoon tahini

• 3 tablespoons olive oil

• 1 tablespoon turmeric powder

• 1 tablespoon ground coriander

• 4 medium cloves garlic, finely minced or 1/2 teaspoon garlic powder

• 1/2 teaspoon salt 

• 1/8 teaspoon cayenne (optional)

Instructions: 

Preheat the oven to 425 degrees. Combine oil, tahini and all spices in a big bowl. Add the cauliflower florets and toss until cauliflower is coated with the spice mix.

Arrange the cauliflower in a single-layer on a baking pan lined with parchment paper. Roast for around 25 minutes. Raise temperature to 450 degrees and roast for an additional 10 minutes, or until the edges start to crisp and the cauliflower is tender when pierced with a fork.