I canned the pineapples I received because I had too many and didn’t know what to do with them. This marmalade has a flavor that is somewhat akin to the bottom of a pineapple upside-down cake. On toasted English muffins, it is delicious. Wish you enjoyed it!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 pound cauliflower florets
- 1 tablespoon grapeseed oil
- 1 pinch ground cumin
- salt and ground black pepper to taste
- 2 tablespoons tahini
- 1 tablespoon Sriracha sauce
- 2 teaspoons water, or as needed
- 1 tablespoon chopped cilantro
- 1 teaspoon sesame seeds
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
- Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
- Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
- Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
- Plate cauliflower and garnish with cilantro and sesame seeds.
Reviews
I made this dish because I had all the ingredients on hand and it seemed interesting. I really liked it! Hubby liked it, but it was not his favorite. I made exactly as written except used half the Srirachi, and it still had a good kick to it. I thought the flavors were very interesting and went well together. I will definitely make this again. Thanks for the recipe!
Oh goodness. This was a “miss”. Nothing remarkable about it….just Bleh. No one enjoyed it. Sad.