ROASTED CAULIFLOWER & GARLIC BUTTER

Chances of setting off a fire alarm is low.

Ingredients

Yield: 4 servings

1 large cauliflower, leaves saved

7 tablespoons unsalted butter

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon tumeric

1 bunch of green herbs (parsley)

2 tablespoons nutritional yeast

2 tablespoons of toasted nuts (pine nuts)

Juice of 1 lemon

2 tablespoons olive oile

2 tablespoons tahini

4 tablespoons Greek yoghurt

Directions

Step One
Pre-heat oven to 400 degrees fahrenheit.

Remove the leaves from the cauliflower and save for later, trim the stem.

Place the cauliflower in a pot of salted boiling water and parboil for 3-5 minutes, reserve water. Steam dry cauliflower by placing a kitchen towel over it, 10–15 minutes.

Pat off excess moisture.

Step Two
In a sauce pan, melt 7 tablespoons of butter until foaming. Add paprika, oregano, cumin, garlic powder, tumeric, salt and pepper. Stir to infuse for 1-2 minutes.

Step Three
Carefully brush the cauliflower all over with butter mixture, make sure to reserve some of the butter. Place the cauliflower in a baking tray or cast iron skillet.

Bake the cauliflower for 20 minutes at 400 degrees.

Step Four
After 20 minutes, brush the cauliflower again with remaining butter. Cook the cauliflower for another 20-30 minutes until golden, browned and tender.

Step Five
In the reserved cauliflower water, blanch the cauliflower leaves until tender and green. 

Step Six
In a blender, add cauliflower leaves, fresh herbs, nutritional yeast, toasted nuts, lemond juice, and olive oil; blend.

To loosen the mixture, add a little bit of water at a time. Then, mix in Greek yoghurt and tahini. Season with salt and pepper.

Step Seven
Serve by spreading green tahini sauce on a place, plop the cauliflower on top. Drizzle the butter sauce from your skillet on top of the cauliflower and serve.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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