Traditional recipes

Roasted Cauliflower with Sesame and Bonito Recipe

Roasted Cauliflower with Sesame and Bonito Recipe

Great chefs take great pride in turning humble vegetables into world-class dishes. Which is something you ought to remind yourself of while simmering sesame seeds for 2 hours to make a sauce for this cauliflower. This recipe is from Staplehouse, America's Best New Restaurant 2016.

Ingredients

  • ½ cup raw unhulled benne or sesame seeds
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons fresh lemon juice, divided
  • 1 medium cauliflower, stem trimmed
  • 3 tablespoons cocoa butter or virgin coconut oil, melted
  • 2 tablespoons bonito flakes

Recipe Preparation

  • Toast benne seeds in a large saucepan over medium heat, swirling pan constantly, until golden brown and fragrant, about 5 minutes. Set 2 tsp. benne seeds aside in a small bowl for serving. Add 4 cups water to remaining benne seeds and bring to a simmer. Cover pan and cook seeds until tender and beginning to pop, 1½–2 hours. Drain seeds and transfer to a blender. Add vegetable oil, sesame oil, 2 Tbsp. lemon juice, and ¼ cup water and blend, adding more water as needed, until smooth, creamy, and the consistency of mayonnaise; season dressing with salt.

  • Preheat oven to 450°. Place cauliflower in a small skillet and drizzle with cocoa butter and olive oil; season with salt. Roast, basting every 10 minutes or so with oil, until deeply browned and crisp and cauliflower is beginning to collapse, 60–75 minutes. Remove from oven and drizzle with remaining 1 Tbsp. lemon juice; let cool.

  • Spoon about ⅓ cup dressing onto a large plate. Place cauliflower on top and sprinkle with bonito flakes and reserved benne seeds; season with more salt if desired. Serve with remaining dressing alongside.

Recipe by Staplehouse, Atlanta, GA,

Nutritional Content

Calories (kcal) 510 Fat (g) 52 Saturated Fat (g) 12 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 45Reviews SectionI will try it. I found that it is different from the recipes I read on simplyrecipes.com and 101easyrecipes.com. but will try it as I found it appetizing and tasty after watching the video.This recipe is not worth the effort. I did the whole boiling sesame seeds for two hours shebang, and the sauce is just.....a regular tahini.....it was flavorful and very fresh, but at the end of the day, it was a normal tahini. Additionally, because I do not have a professional grade blender, the sauce came out less smooth than a store-bought one. Also, this method of cooking the cauliflower worked, but it did not yield crispier or more flavorful results than normal roasting. I would say if you try this recipe, take MEGA shortcuts. Store-bought tahini, no basting the cauliflower, and you'll get pretty much the same results.

Anthony Bourdain

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Average user rating 3.5 / 4 Reviews 15 Percentage of reviewers who will make this recipe again 93 %

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My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life—and there have been many: The meat loaf Iɽ get at the family table as a child the meat loaf Iɽ find (if I was lucky) in the steam table in the school cafeteria, usually festering in a pool of graying commercial gravy (God, I loved that stuff—especially when stoned) the meat loaf in the familiar foil tray of a Swanson TV dinner (which freed me from the oppression of a loving dinner table!) and the meat loaf my bosses insisted I keep on the menu at my first chef job—the restaurant failed, but the meat loaf was quite good. This, then is the sum of all those experiences.

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I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

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Average user rating 2 / 4 Reviews 1 Percentage of reviewers who will make this recipe again 0 %

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Roasted Cauliflower with Sesame and Bonito Recipe - Recipes

  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Serving: Serves 08-10

Spiced Roasted Cauliflower with Roast Capsicum Pesto

This recipe is really a two-for-one. It makes a delicious whole roasted cauliflower (perfect as a side dish OR as a main meal), and it also makes an AMAZING stuffing which can be used in this dish or as a standalone dip. You simply cannot go wrong with this dish for a vegetarian feast. We’ve found that if you slice the roasted cauliflower like a loaf of bread, it falls apart beautifully and is super easy to serve.

Recipe Tester Feedback: “Tasty and flavoursome – a healthy way of having dip without crackers!" - Heidi

No: Gluten / Egg
Contains: Dairy / Nuts

Preparation Time 10 minutes
Cooking Time 38 minutes
Serves 8-10
Cannot be frozen

You will need:
baking tray
baking paper
spatula
knife
chopping board
basting brush


Eat Better Feel Better

Kombu (pronounced KOM-boo) is what kelp is called in Japan.

Kombu is one of many sea vegetables becoming more mainstream in our western culture. Nori, dulse and spirulina are also sea vegetables that have moved beyond the health food stores and Japanese restaurants to grocery store shelves.

Why Kombu? Kombu is a natural flavor enhancer with huge health benefits. It adds a savory umami taste to foods. Nutritionally, kombu contains iodine, which is important for thyroid function, iron, calcium, along with trace minerals. Kombu contains vitamins A & C as well.

Kombu has a magical property (technically the enzyme glutamic acid) that acts as a natural bean tenderizer. This magical property helps break down complex sugar in beans which are gas-producing. So, Kombu can help you avoid gas from beans!

Dried kombu can be found in Asian section of grocery stores, on line, natural markets and Whole Foods. When sealed tightly and stored in a dry cool place, kombu will keep for years in the pantry.

How to use it:

Bean dishes: to boost up the nutrition and help with gas, add 4&rdquo piece of kombu when cooking bean and lentil dishes. Once it&rsquos done, remove the kombu from what you&rsquore cooking (as you would a bay leaf). Kombu can be eaten, but its rubbery in texture and not recommended.

Soups: to increase the nutrition punch, and add umami (deep savory) flavor, add a 4&rdquo piece of kombu to soup or stew recipes. Once cooked, remove the kombu.

Dashi: a stock that adds that rich umami flavor to Japanese dishes. Especially yummy in miso soup.

  • 4&rdquo &ndash 6&rdquo piece of kombu
  • 1 cup (packed) dried bonito flakes (smoked and dried tuna flakes found in Asian markets) (vegetarian version 3 &ndash 4 nickel-sized ginger pieces)
  • combine kombu and 8 cups of water. Let soak for about 15 minutes. Bring to a simmer, simmer for 10 minutes.
  • Take off heat
  • Remove kombu
  • Add bonito flakes (or ginger pieces) and stir. Let soak 10 &ndash 15 minutes.
  • Strain out bonito flakes (or ginger).

Use right away, keep in refrigerator for a week or store in the freezer for later use.


Roasted Cauliflower with Sesame and Bonito Recipe - Recipes

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Serving: Serves 04-06

Roasted Cauliflower Risotto

This makes a great dinner for vegetarians or a fantastic "meat-free Monday" option. The roasted cauliflower served atop the risotto really is yummy, and it sets this risotto apart from others. The addition of goat's cheese to the risotto makes it lovely and creamy.

Recipe Tester Feedback: "The end product looked great with the cauliflower on top. I was a bit unsure how this would taste, as it seemed different from traditional risotto recipes, but we all really enjoyed it. The cauliflower tasted lovely and the risotto was really creamy, I think from the goat's cheese. I would make it again." - Judy

No: Gluten / Egg / Nuts
Contains: Dairy

Preparation Time 10 minutes
Cooking Time 55 minutes
Serves 4-6
Can be frozen


Intro

White rice was a staple in my house when growing up. It was always quick to prepare side dishes to go with the rice and very inexpensively too. So when I had to cook for myself in college, rice + (insert any vegetables) or a sprinkle of Furikake was a quick way to fix a cheap meal for a “starving college student.”

If it wasn’t a bowl of kimchi ramen, rice with Furikake was often the meal du jour. Don’t judge. At least the kimchi was homemade.

What is Furikake?

Furikake is a very flavorful seasoning that mainly consists of nori, sesame seeds, and bonito flakes. There are variations of this umami-filled seasoning but often, store-bought versions have sugar, MSG, soy, and others. And blech. Who wants all that?

I admit I did use store-bought ones like this in college but even $3.00 a jar added up quite a bit since I was using it so much.

But as I got older, I found out, it’s so easy to put together the ingredients at home for cleaner eating. Instead of MSG and sugar, I added my own twist for extra flavor and you’ll love how it tastes on everything.


Crunchy Tempura and Soba Noodle Salad

We all ask “what’s for dinner” fairly often. After testing recipes in a hot kitchen in the hot days of August, the Times Test Kitchen staff has the answer: salad.

And after tasting the four main-dish salads they created, we wonder why we asked in the first place. These salads are the answer.

A main-dish summer salad is satisfying. It can be cool and crunchy, chilled and creamy, room temperature and flavorful. If it can be made ahead or without too much trouble, all the better.

Test Kitchen Director Donna Deane took that old standby chicken salad and dotted it with toasted hazelnuts and added fresh tarragon. The combination of the mayonnaise-rich chicken bites with the crunchy nuts is one we’ll come back for. Use prepared mayonnaise if you’re short on time, but why not make your own? It’s not tough, and talk about delicious. This version features olive oil.

Deane’s soba noodle salad is modeled after a similar one she enjoyed in Little Tokyo. It’s wonderfully tasty, without the weighty, greasy feeling fried foods can bring. Tempura batter is lightly fried, then crumbled over greens and soba noodles. Using just a little tempura keeps the salad light but still gives a rich taste, Deane says.

Times test cook Mayi Brady was inspired by her refrigerator.

“I came home, opened the refrigerator, and there was this cauliflower,” says Brady, a cauliflower-lover. But she was thinking salad.

So she quickly roasted the lonely cauliflower, then tossed it with a Dijon mustard-anchovy vinaigrette. Brady says she makes a similar hot dish, but this one--crunchy and delicious--is served room temperature.

Times Test Kitchen intern Virginia Evans drew on several favorite salads to make her fresh pear and romaine salad. One she likes is made with candied pecans, goat cheese and poached pears. But rather than cooking and poaching, she simply toasted walnuts in her toaster oven for a few minutes and combined them with crisp romaine, fresh pear slices and blue cheese. The result is just the right balance of crunchy, crispy, tangy and sweet--perfect for summer.


For the Gnocchi. Bring a large pot of salted boiling water to the boil. Cook gnocchi until they float around 10 minutes. Drain pasta and reserve 1C of the cooking water. To make the sauce. Toast walnuts in a fry pan until golden. Fry bacon and mushrooms until brown. Add garlic and peas and cook for a further 3 minutes.

Line four 1 cup ramekins with plastic wrap,
leaving plenty overhanging.
Cut two 1cm thick slices of panettoncion for each dish.
Press one slice into the base of each ramekin, ensuring a snug fit.
Layer each dish with half the ice cream.
Spread or pipe the Dulce de Leche over the ice cream in an even layer.


Roasted Cauliflower with Sesame and Bonito Recipe - Recipes

Whole roasted cauliflower, white miso and furikake

Andrew McConnell is the executive chef and co-owner of Cutler & Co and Cumulus Inc.

In this story

Everything old is new again when it comes to retro anything, and the cauliflower is the food world’s latest makeover item. Because the cauliflower is such a daggy, old-fashioned, homely vegetable it has not had much time in the limelight.

It’s not as delicate as a zucchini flower, it’s not a tray of exotic foraged-at-sunrise coastal sea succulents, and it’s not organic wasabi grown in pure spring water in Tasmania.

But cauliflower simply makes me feel good – for no exotic reason other than being really good to eat. I think it is also one of the more perplexing vegetables. It swings effortlessly across various regions around the world, sitting comfortably along with chilli, turmeric and spices in India, just as it is being baked smothered in a rich cheese sauce. I don’t need to go into the merit of the cauliflower cheese other than stating that the cheese sauce improves with the addition of a bay leaf and a pinch of nutmeg.

A popular item now in restaurants, cauliflower’s versatility and its ability to pair with and carry a range of flavours is a useful thing when developing recipes. One of the most familiar combinations I have seen over the years is the pairing of seared scallops with cauliflower puree. Pureed cauliflower soup is comfort food at its heartiest, flavoured with a knob of butter, a splash of cream, salt and white pepper.

As much as I have enjoyed cauliflower cheese all my life, I now prefer cauliflower matched with spices and more elusive flavours. Cauliflower is by no means a neutral flavour but its simplicity is a great base for louder, umami-packed flavours. The white miso dressing and nori-based seasoning is testament to this. Other bold flavours also work a treat.

I like to sauté little florets with a pinch of cumin, coriander seeds, dried chilli and salt. Warmed and served on a pat of hummus with a sprinkling of pine nuts and sumac, it is an excellent vegetarian meal.

A beginner’s riff on the cauliflower cheese: if you can’t be tossed making the cheese sauce, start by cutting in half small florets about the size of a 10-cent piece. Lay these tightly on a baking tray, cut side up. Drizzle with a light olive oil and roast for five minutes in a hot oven. Remove from the oven and dust with plenty of finely grated parmesan cheese. Return to the oven and continue to bake until golden and the stalk tender. Dust the cauliflower with plenty of black pepper and a pinch of salt before serving.

1 . Whole roasted cauliflower, white miso and furikake

– 1 whole cauliflower
– 2 tbsp soft butter
– 85g white miso
– 120ml rice wine vinegar
– 1 tbsp honey
– 45ml water
– 125ml grapeseed oil
– soy sauce, to taste
– 2 tbsp furikake (see recipe below)

Preheat your oven to 190ºC.

Trim the base of the cauliflower so it sits upright in a tight-fitting ovenproof dish. Spread one tablespoon of the soft butter over the cauliflower and season with a pinch of salt.

Place the cauliflower in the oven and roast for 10 minutes. Remove from the oven and rub the remaining tablespoon of butter over the cauliflower. Return to the oven and roast for another 10 minutes. Remove the cauliflower and pierce with a skewer. If it offers little resistance, it is ready. If it still seems a bit firm, return the cauliflower to the oven, reduce the temperature to 170ºC, and continue to check every five minutes until it is cooked.

Meanwhile, to make the dressing, puree the white miso, rice wine vinegar, honey and water in an upright blender. With the blender running, slowly drizzle in the oil to emulsify the dressing. Season with a little soy sauce to taste and set aside.

When the roasted cauliflower is ready to serve, spoon over it five tablespoons of dressing. Sprinkle with a heady amount of the furikake, below, and serve whole at the table.

Furikake

Furikake is a umami-packed seasoning that is usually sprinkled over rice. It’s available in most Asian groceries, but I like to make my own for its freshness.

– 1 orange
– 1 tbsp sesame seeds
– 1 tsp black sesame seeds
– 1 sheet nori
– 6g shaved kombu
– 5g (about 4 tbsp) shaved bonito
– 1½ teaspoons wild rice, puffed

Preheat your oven to 100ºC.

Zest the orange directly onto a tray lined with a sheet of baking paper. Place the tray in the oven and dehydrate the orange zest for about one hour. When the orange is dry, take it out and increase the oven temperature to 160ºC. Toast both kinds of sesame seeds in the oven for five minutes or until the white sesame seeds are golden.

Meanwhile, spread out the nori, kombu and bonito on another baking tray lined with baking paper. Turn the oven off and place the tray in the oven. Leave for two to three minutes to gently toast the ingredients.

Using a mortar and pestle or spice grinder, grind the dried orange zest and puffed rice to a coarse powder. Crush the nori into small pieces. Mix all the ingredients together in a bowl and gently crush them with your hand.

This article was first published in the print edition of The Saturday Paper on Mar 26, 2016 as "Fruits of the florets".

A free press is one you pay for. In the short term, the economic fallout from coronavirus has taken about a third of our revenue. We will survive this crisis, but we need the support of readers. Now is the time to subscribe.


Dashi By Vic

Bean dishes: to boost up the nutrition and help with gas, add 4&rdquo piece of kombu when cooking bean and lentil dishes. Once it&rsquos done, remove the kombu from what you&rsquore cooking (as you would a bay leaf). Kombu can be eaten, but its rubbery in texture and not recommended.

Soups: to increase the nutrition punch, and add umami (deep savory) flavor, add a 4&rdquo piece of kombu to soup or stew recipes. Once cooked, remove the kombu.

Dashi: a stock that adds that rich umami flavor to Japanese dishes. Especially yummy in miso soup.

The information listed on the website is only for informational purposes.

This is the official site for the IBD-AID (inflammatory bowel disease anti-inflammatory diet). It is moderated by trained personnel who represent Umass Medical School Center for Applied Nutrition. The diet is an evolving pattern of foods, expanding as we learn more from our research. We welcome patients and professionals alike, to support each other in applying this diet to each individual&rsquos needs. The core principles of the diet must remain evidence-based but may be adapted to fit a diverse population from cultural and geographic perspectives.

This is an official Page of the University of Massachusetts Medical School

Center for Applied Nutrition &bull 55 Lake Avenue North Worcester, Massachusetts 01655