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Dinner Tonight: Chicken with Roasted Cauliflower and Tahini Sauce

I am a well-roasted cauliflower fanatic. It's one of my favorite vegetables to roast. Roasting can bring one of the most boring vegetables to life. Gorgeous nutty aromas start coming out, the color changes to brown, and the flavor transforms from flat to multidimensional. So I was all over this recipe from Saveur, which roasted the vegetable with a dusting of cumin in a 500°F oven and served it with a tahini sauce. My only question was how to make this more of a main dish.

Luckily I remembered that Barbara Kafka loves roasting at extreme temperatures, too. To my great luck, in her cookbook Roasting: A Simple Art, she advocates roasting chicken legs for the exact same amount of time as it takes to cook the cauliflower. It couldn't be much simpler. Load everything up on a baking sheet, set in the oven for 25 to 30 minutes, and toss occasionally. While that's heating up your place, whip up a simple tahini sauce and serve it along side.

Printed from http://www.seriouseats.com/recipes/2010/10/chicken-with-roasted-cauliflower-tahini-sauce-recipe.html

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