Originally posted on June 25, 2018
On June 8, 2018, we sadly lost Anthony Bourdain. Anyone who’s ever watched one of his shows, read one of his books, or even just listened to one of his interviews knows that while Bourdain loves good food, he knows that it doesn’t always have to be taken so seriously. Garnishes don’t always need to be placed ‘just so’ on plates using a pair of tweezers. You don’t need a culinary certificate to be able to cook a good meal. And just because you pay $100 for a meal doesn’t guarantee that it’s going to be any better than what you can make in your own kitchen.
This is the thing I loved most about Anthony Bourdain. He literally walked into Parts Unknown in his hit CNN show and showed us the importance of not only food and drink around the world, but also the people that made it. It was rarely fancy, but it always left the viewer wanting a taste.
After hearing the news of his tragic death, I knew I wanted to search out some of his recipes and post them. Not only to remember Anthony, but also to help carry on the idea that good food doesn’t need to be gourmet food. This recipe for Anthony’s Bad Boy Cauliflower exemplifies jut that. The recipe is in his latest book Appetites and while simple, is so good it still leaves you wanting just one more little taste. Thank you, Anthony, for this recipe, and for showing us time and time again what good food is really all about.
Ingredients:
- 1 head of cauliflower, broken by hand into florets
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- Freshly ground black pepper, to taste
- 2 tablespoons tahini
- 1 tablespoon white miso
- 2 teaspoons red wine vinegar
- 1 1/2 tablespoons water
- 3 tablespoons white toasted sesame seeds
Directions:
1.) Preheat the oven to 450 degrees.
2.) In a large mixing bowl combine the cauliflower, oil, salt, coriander, oregano, and pepper. Toss well to evenly coat the cauliflower with the oil and spices. Transfer to a baking sheet and arrange in an even layer, leaving as much space as possible between the florets.
3.) Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
4.) While the cauliflower roasts, combine the tahini, miso, vinegar, and water in a small bowl. Whisk until smooth.
5.) After the cauliflower has finished cooking, remove it from the oven and transfer to a large mixing bowl. Pour the sauce over the cauliflower, add the sesame seeds, and toss.
6.) Serve and enjoy!