Vegan Roasted Cauliflower + Tahini Lemon Vinaigrette


I love eating out. It provides inspiration that I can bring back to my kitchen and I get excited about new flavor combinations. When I took my first bite of the roasted cauliflower at Selden Standard, I tasted the tahini + cumin + the zing of the pickled peppers mingling with the caramelized cauliflower. It was perfect. The dish isn’t fussy, but has layers of flavor. I’d never heard Marc rave about a vegetable dish like he did about this one.

Chef Andy Hollyday from Selden Standard was interviewed on a local news show recently and shared how he makes his famous roasted cauliflower, but not the exact measurements. I had guessed most of the ingredients on my own, but now I had the keys to making this at home while Selden Standard  basks in its Detroit Free Press Restaurant of the Year accolades to a packed dining room.

This is one of those vegan dishes that you can serve to anyone and they’ll be happy, but your vegan friends might do cartwheels. I just bought another head of cauliflower and bunch of cilantro to make it again. It’s easy enough to make for a weeknight side or main dish. The pickled jalapeños can be quite spicy on their own, but among the cauliflower they become mild and add a critical vinegar component to the earthy flavors in the roasted cauliflower, tahini and cumin. You can purchase pickled jalapeños or I’ve included a simple recipe for making them at home.

3 Notes Leave a Note

  1. Roasted cauliflower is always my go-to when I’m in need of a healthy side dish, but I’d love to amp it up a little. Your tahini lemon vinaigrette sounds amazing! This recipe is officially on my “to eat” list!!

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