Buffalo Tahini Cauliflower
This is it! The time has come! I am finally giving you the most addictive and easiest recipe for a snack, side dish, appetizer you could imagine. I actually feel like I’m cheating calling this a recipe because it is too simple to be called such a thing. I threw it together, then Instagrammed myself eating it all the time (@graceful_cooking), and then tons of you asked for a recipe so I made one! Amazing how that works out.
The world is a sad place right now y’all. Are y’all scared to go places? I really am. And I’m not using that as an excuse to sit at home because I’m a homebody. We went to a concert in the fall and there were actual helicopters flying around making sure there wasn’t anyone wandering around looking like they had weapons of some kind. Then we saw someone midway through the concert that looked a little suspicious and WE LEFT! LIKE WHAT IS THIS!? We cannot even go to a terrible country music concert without feeling afraid.
I honestly don’t know what the right solution is. Is the issue gun control? Is the issue mental illness? Well, call me crazy but it seems to be a CLEAR COMBINATION OF BOTH. To each their own on what you think the solution is here and I’m sure as hell not gonna get political at this point, but I’m just venting to say that it makes me really. really. really sad.
Let’s all at least look out for each other and be kind. We really and truly do not know what people are going through.
When tragic things happen, I have a weird reaction. I want to cook. It brings me a sense of normalcy and allows me to provide for someone (at least myself) in some way. What do you do to restore a sense of normalcy and peace with yourself, even though in reality, the world is often not normal or peaceful?
Tonight, you can make this recipe. And eat it until it’s gone. And then make it again. And then eat it again. You get it.
Photos by Je Vois Photography
1 head of cauliflower, cut into florets (or buy them already in florets to make things even easier)
2 tbsp tahini
2 tbsp Frank’s red hot
2 tbsp olive oil
Preheat oven to 375. Mix tahini, red hot, and olive oil together in a bowl. Pour over cauliflower florets and toss to combine. Roast in oven for 30-45 minutes. The time really depends on how crispy you want them and how hot your oven runs. Just check on it occasionally!
This is good left over, but the real magic happens when it’s fresh out of the oven and still crispy.