Do you love Stonefire Grill?
We eat there quite often since we have one near our home. In fact, I don't know many people that don't love it. Oh! the Tri Tip with Garlic Peppercorn sauce is my favorite! But we love the pizza, salads, chicken, salmon, and many other dishes there too.
The other day MGG and I were planning dinner walking around the grocery store picking up some vegetables to go with our kabobs we were making that night. He asked "Can you make roasted cauliflower like the one at Stonefire, you know the one with the Tahini sauce?" I promptly replied "sure, no problem!" Ha! now I have to figure that one out. So off we went with our veggies and a head of cauliflower.
STONEFIRE GRILL'S ROASTED CAULIFLOWER WITH TAHINI SAUCE
Thank god for the internet! I searched google and came up with Stonefire's original recipe! They even had a video of a Stonefire Grill chef to show you how to do it. Perfect!
And let me tell you it was perfect MGG loved it, gave me a BIG kiss, and it really tasted just like the side dish you get at Stonefire Grill. Although this recipe does have quite a few steps and takes about 50 minutes to make, all the steps are easy and the result is totally worth it. (I'd make anything for MGG, especially since he doesn't ever request anything special)
Nicely roasted cauliflower has a caramelized flavor from the roasting. It's accompanied by a nice Tahini sauce which combine the nutty tasting tahini with garlic and lemon. The sauce really makes the dish so don't skip this part!
This is perfect as a side dish to any main meal. It would be perfect at your Easter table too. We chose to eat it along with other roasted veggies and kabobs, and it was perfect. Make sure to try this soon, it really is a winner!
Stonefire Grill’s Roasted Cauliflower with Tahini Sauce
Yield: 4 servings
1 large cauliflower, whole, thoroughly washed
2 - 3 Tbls extra virgin olive oil
Lemon tahini sauce:
1/2 cup tahini paste
1/3 cup fresh lemon juice
1/4 cup water
3 garlic cloves, minced
1/2 tsp kosher salt
1/4 teaspoon black pepper
Preheat oven to 425 degrees.
Place a large pot on the stove full of water and bring to a boil. Meanwhile wash the cauliflower and cut off a thin slice of the bottom of the stock so the cauliflower will sit up on the baking sheet. (leaves and most of the stalk should remain intact ) Add a tablespoon of kosher salt to the boiling water.
Add the cauliflower and allow to simmer 10 minutes. Cauliflower should be submerged under the water. Remove cauliflower from water, drain and place on rimmed baking sheet stalk-side-down to cool for 3 minutes.
Pour oil on top of the cauliflower and rub over the entire surface. Roast approximately 30 minutes, turning as needed for even roasting. If additional browning is needed turn on broiler and broil until nicely browned (watch carefully to prevent burning).
To prepare lemon tahini sauce: Combine all sauce ingredients in small bowl and whisk for approximately 1 minute. Set aside. Serve with cauliflower.
recipe adapted from OC Register