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Roasted Cauliflower with Tahini-Lemon Dressing


1 head cauliflower, cut into florets
4 Tbsp olive oil, divided
1/2 tsp each cumin, kosher salt & black pepper

1 Tbsp tahini (sesame seed paste)
1 1/2 Tbsp fresh lemon juice
1/2 tsp honey
Salt and pepper to taste
Optional garnish: chopped flat leaf parsley


Preheat oven to 425 degrees. In a large bowl, combine 3 Tbsp of oil, cumin, salt and pepper and toss with cauliflower. Place cauliflower on a baking sheet and roast for 20 minutes, tossing occasionally, until tender and golden brown. Meanwhile, in a small bowl, whisk tahini, lemon juice, honey, and remaining 1 Tbsp of oil until smooth. If dressing is too thick, whisk in 1 Tbsp of water. Season to taste with salt and pepper. Serve cauliflower drizzled with dressing, and if desired a sprinkling of parsley. Cauliflower can be served warm or at room temperature. Serves 4-6
Dressing is also delicious as a dip for raw sugar snap peas.

Cooking with Care by Amy Sokol -