Recipes and Links

Roasted Cauliflower with Tahini and Sesame

This is hearty and has a meaty, cheesy quality to it. Barb L.

Serves: 4 to 6 as a side dish


1 head of cauliflower, broken by hand into florets

2 Tbsp Flying Olive Single Varietal, mild-medium Extra Virgin Olive Oil


1 tsp ground coriander

1 tsp dried oregano

Freshly ground black pepper to taste

2 Tbsp tahini

2 tsp low salt soy sauce

1 tsp Flying Olive Toasted Sesame Oil

2 tsp Flying Olive Neapolitan Herb Balsamic Vinegar

1 1/2 Tbsp water

3 Tbsp toasted white sesame seeds


Preheat the oven to 450 degrees. (Don’t panic, the Flying Olive Oils will not burn)

In a large mixing bowl, combine the cauliflower, Flying Olive Single Varietal of Choice, salt, coriander, oregano, and pepper. Toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan covered with aluminum foil. Arrange the cauliflower in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning and lightly tossing the pieces halfway through.

While the cauliflower roasts, combine the tahini, soy sauce, Flying Olive Sesame Oil, Flying Olive Neapolitan Herb Balsamic Vinegar, and water in a small mixing bowl. Whisk until smooth.

Once the cauliflower is done and slightly charred, remove it from the oven, transfer it to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

Adapted from Appetites: A Cookbook by Anthony Bourdain

Submitted by Barb L.