Wednesday, October 22, 2014

#52New Foods Blogger Challenge... Oven-Roasted Tahini Cauliflower

My posts have been meat-heavy recently and I honestly want to turn the attention to in-season vegetables and fruits, which is perfectly timely... because in the next few weeks I will be taking part in Jennifer Tyler Lee's #52New Foods Blogger Challenge through her affiliation with Jamie Oliver's Food Revolution

Jennifer, who lives in San Francisco with her family is the creator of Crunch a Color® and author of her new book The 52 New Foods Challenge to be launched in early November. Like many parents, Jennifer Tyler Lee struggled to get her kids to eat healthy, balanced meals. The answer, she discovered, was making it a game. “We’ll try one new food each week,” she told her kids. “You pick!” She called it the 52 New Foods Challenge. This cookbook is resourceful in helping busy parents stop stressing over mealtime and find a creative, playful solution to make this family ritual relaxing and fun.

In this weekly guide, Lee gives parents practical tips to dramatically change the way families eat and to inspire a child's creativity and confidence in the kitchen. Her helpful advice and the simple rules that her family followed will show parents how to start eating healthy every week of the year. Each week offers a healthy new food to try, from artichokes to zucchini, and includes easy recipes and fun activities to work on as a family—from learning to cook together to enjoying the farmers’ market to even experimenting with growing your own food.  Reserve your copy! Ships November 4, 2014.

In this challenge along with my fellow JOFR Ambassadors, we will be creating our own recipes using the fall and winter ingredients featured in her book and sharing them across all our channels. When her book launches, the recipes she loves the most will be further featured on JOFR and Huffington Post in which she freelances as a columnist. A beautiful thing!

To kick start a series of posts in the next few weeks ode to Jennifer's recipe inspirations, I will share with you my easy peasy delicious Oven-Roasted Tahini Cauliflower that my kids will knock me down for. I can't get the dish to the table fast enough without them side-lining me, reaching in with their small fingers to dig out a few to nosh on the spot! The plate is often left with remnants from the ambush!

So simple, there's no need for a recipe. Just cut the amount of cauliflower you want to use from the core; then cut into small florets, drizzle tahini sesame paste along with a little extra virgin olive oil to thinly coat the cauliflower. Sprinkle with a little kosher salt and freshly ground black pepper.

Tahini sesame paste can be found in Middle Eastern supermarkets and in most major supermarkets. Cook's NOTE: Make sure you give the jar a nice stir to soften the paste before scooping out to use, or spoon out the amount you need and thin out with a tiny bit of water to a smooth consistency if required.

Place the roasting pan in a preheated 425F oven and cook for 35 to 40 minutes or until roasted, stirring every ten minutes to ensure even roasting. Remove from the oven and finish with a sprinkle of coarse salt and a splash of lemon juice if you wish.

Slightly caramelized, sesame-savoury and salty- Oh so-O good! 

If you're looking for ways to have your family eating more healthily and to try new vegetables and food, join me in the next few weeks on this challenge series. I'll also be giving away a copy of The 52 New Foods Challenge... so check back often and stay tuned! 

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