bonnie stern

Cookbook author, cooking instructor, National Post food columnist

Out with

I love sweet potatoes and marshmallows separately, but not so much as a side dish baked together. If you can’t let it go — serve it for dessert.

Bring on

Roasted cauliflower with green tahini. I love roasted cauliflower and often top it with tahini. When I saw a photo by Sami Tamimi (partner and head chef of Ottolenghi and co-author of Jerusalem and Ottolenghi cookbooks) of roasted cauliflower with green tahini, I upped my game and added herbs. Vibrant in colour, delicious and the fact that it can be made ahead and served at room temperature, when oven space is at a premium, makes it my choice for a new Thanksgiving side dish.

THE RECIPE

1 large cauliflower, broken into florets

2 Tbsp extra virgin olive oil

1 tsp kosher salt

2 green onions, thinly sliced on the diagonal

1/4 cup toasted hazelnuts or almonds, lightly crushed handful of pea shoots, optional

green tahini:

1/2 cup tahini (sesame seed paste)

1 clove garlic, minced or grated

1/4 cup lemon juice

1 tsp kosher salt or more to taste

1/2 cup ice water (approximately)

1/3 cup chopped fresh parsley

1/3 cup chopped fresh cilantro

1/2 tsp Sriracha or other hot sauce to taste

1. Combine cauliflower florets with olive oil and salt. Spread in a single layer on a baking sheet lined with parchment paper. Roast in a preheated 425F oven for 25 to 30 minutes until browned.

2. Make tahini sauce by whisking in a bowl or puréeing in a blender or food processor, sesame paste (tahini) with garlic, lemon juice, salt and hot sauce. Add enough water to turn sauce white and a drizzling consistency. Add parsley and cilantro and blend until bright green. If you are doing this by hand, chop the herbs very fine.

3. Arrange cauliflower in a single layer on a serving plate and drizzle with tahini sauce. Sprinkle with green onions, hazelnuts and pea shoots, if using. Serve at room temperature.

Makes 6 to 8 servings