I got this recipe from Smitten Kitchen. Deb Perlman started Smitten Kitchen twenty years ago out of her tiny NY kitchen. She published her debut cookbook in 2012. At that time, a new up-and-coming company, Food 52, put on an annual event focused on the top cookbooks of the year. I sat on the board of Food 52 and was one of the first investors, so, of course, I attended that event. After that event, I remember thinking about the new businesses being created on the web platform and how many almost fell into it, building loyal audiences around things they liked to do, hence Deb.
I love her success. She disrupted an old business model by creating a food blog with recipes she loved and sharing them with the world, turning it into a financial career through cookbooks and more. Her recipes are always good.
This summer I made this and have made it again and again. This recipe works in the winter months too. It is so easy and a fantastic side dish.
Preheat the oven to 450.
Chop one head of cauliflower into small pieces. Chop one head of Savoy cabbage into thin strips, then cut in half. Toss them both together with olive oil and kosher salt, then spread them all across a rimmed cookie sheet. Roast until the vegetables are nice and crispy, some very dark brown. I did this early in the day and reheated it just before tossing in the dressing and serving.
Whisk together 2 tbsp lemon juice, 2 tbsp tahini, 1 tbsp olive oil, and a little water if the dressing is too thick.
Toss and mix the dressing and vegetables, warm, and serve. A winner!
