Cauliflower tossed with sesame oil, garlic, Kosher salt, fresh ground pepper, and sesame seeds; then roasted until golden brown.
Every time I purchase a new head of cauliflower, I try to find other ways to experiment with it. I have to say that roasting is my all-time favorite way to prepare and consume it as it really takes on a wonderful flavor. This time I added some sesame oil and seeds to give it a little different flare and it was extremely tasty.
Did you know that cauliflower…
- Originated in the Mediterranean and Asia Minor about 2000 years ago
- Is available year round but is more plentiful in the Spring and Fall
- A low-calorie vegetable and fiber, folacin, potassium and vitamin C
- In the U.S., California is the largest cauliflower producing state, followed by Arizona thenNew York; however, China is the largest producer followed by India then the U.S.
- There are hundreds of different types of varieties and come in white, orange, green and purple
My family loved this Sesame Roasted Cauliflower and it was the perfect accompaniment to these Asian Chicken Wings. ~Enjoy!
Cauliflower tossed with sesame oil, garlic, Kosher salt and fresh ground pepper; then roasted until golden brown.
- 1 Head Cauliflower
- 2 Garlic Cloves, minced
- 2 tbsp. Canola Oil
- 1 tbsp. Sesame Oil
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Fresh Ground Black Pepper
- 1 tsp. Sesame Seeds
Preheat oven to 425 degrees F.
- Cut cauliflower down to florets, removing the stems and rinse under cold water; drain.
- Add the cauliflower to a bowl; then add the garlic, both oils, salt, pepper and sesame seeds. Mix well to coat.
- Transfer cauliflower to a baking sheet and bake for 40-45 minutes, turning halfway through or until the cauliflower has softened and turned a golden brown.