Roasted cauliflower with sesame from Appetites: A Cookbook (page 241) by Anthony Bourdain

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Notes about this recipe

  • paisleymonsoon on January 24, 2024

    I was excited to try this, but I think the miso made the flavor too strong. Actually, I used the Korean version of fermented soybeans instead of miso since I can't seem to find it locally. If I try it again, it will be without the miso. My teen daughter said it reminded her of the flavor of homemade pizza and that it was just okay.

  • chawkins on January 29, 2022

    Very unusual seasonings for cauliflower but it was good. My cauliflower weighed a little over a pound and a half after trimming and I only used a quarter of the salt called for and it was enough for us. I also use lemon juice instead of the red wine vinegar.

  • MissKoo on June 14, 2020

    Made this as part of a dinner for a friend recuperating from surgery. A big hit! Had made once before and even though I'm not a big fan of cauliflower thought it was delicious. It's great to serve with toothpicks and just have as an appetizer before dinner with a cocktail. If your cauliflower is small I would suggest cutting back on the salt. The first time I made it I had almost 3 pounds of cauliflower and it was fine. But when I used a smaller one the salt was much more pronounced. Recipe doesn't specify amount of cauliflower. Will definitely make again.

  • montecristo99 on December 31, 2019

    Loved this. It was quick and easy to put together and was an instant hit with the family. I'll be making this again--next time will reduce the salt a bit. Seriously delicious.

  • clcorbi on December 26, 2016

    BF really liked this one--I was not so huge on it. My roasting tray just isn't big enough to handle this much cauliflower, so that part was obviously user error, but I also didn't like how thick the tahini sauce was. I felt like the sauce became a bit gloppy when mixed in with the cauliflower, when I wanted it to be light, more like a vinaigrette.

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