Roasting cauliflower—or any vegetable for that matter—is a pretty foolproof way to ensure delicious results, and it's always tempting to just leave it at that. So this recipe from Kimberly Hasselbrink's new cookbook, Vibrant Food, was good encouragement to take it a step further. She tosses the roasted cauliflower with fresh parsley, Kalamata olives, sweet currants and a lemony, earthy tahini dressing. The dish has a great richness from the tahini and a lovely balance of savory and sweet. While this is a recipe from the book's 'Winter' chapter, it's light and accessible enough to work year-round.
Why I picked this recipe: I wanted to give one of Hasselbrink's cold-weather recipes a go, and cauliflower is obviously easily available in the summer months. Plus, I'm a big fan of dried fruit in savory dishes.
What worked: As with the other recipes I tested from this book, Hasselbrink's balance of ingredients is just right.
What didn't: In the recipe, Hasselbrink instructs readers to toss all the ingredients together. This results in a tahini-beige, delicious mess that only passingly resembles her photo. For a more aesthetically appealing presentation, I'd recommend setting at least some of the olives, currants, and parsley aside to sprinkle over the top.
Suggested tweaks: Maybe it's the Greek in me, but I think this would be even more fantastic with a crumble of creamy feta. Also, the day after making this, I added chickpeas, couscous, and a dollop of yogurt to the leftovers for a very satisfying lunch.
As usual with Cook the Book, we have 5 copies of Vibrant Food to give away this week.
Reprinted with permission from Vibrant Food, written and photographed by Kimberley Hasselbrink (Ten Speed Press, © 2014).