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.
Ingredients
4 Servings
½
⅓
1
3
1
3
3
2
Preparation
-
Step 1
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.
Step 2
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.
Step 3
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.