Anthony Bourdain's Roasted Cauliflower with Sesame
Prep time
Cook time
Total time
The lesson here is to always have tahini and miso on hand because this cauliflower is downright addictive.
Serves: 4-6 as a side
  • 1 head of cauliflower, broken by hand into bite-sized florets
  • ¼ cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • freshly ground black pepper, to taste (I like to add a healthy amount of coarsely ground black pepper, personally)
  • 2 tablespoons tahini
  • 1 tablespoon white miso
  • 2 teaspoons red wine vinegar
  • 1½ tablespoons water
  • 3 tablespoons toasted white sesame seeds
  • chili oil/paste, for serving (optional but recommended)
  1. Preheat your oven to 450 degrees F and set aside. Break the cauliflower apart using your hands, which is a super easy thing to do that I had never thought of until I bought this book. Place the cauliflower in a large bowl and combine with the oil, salt, coriander, oregano, and pepper. Toss to combine.
  2. Line a baking sheet with parchment paper and spread the cauliflower out over it. Roast for 20 minutes or so, turning the tray halfway through.
  3. While the cauliflower roasts, whisk together the tahini, miso, vinegar, and 1½ tablespoons of water in a small bowl. Set aside.
  4. When the cauliflower is roasted, move it to a large mixing bowl while it's still warm and toss with the sauce and sesame seeds. Serve immediately. This will also keep well, covered and refrigerated, for up to three days. We ate it as a side with lunches during the week!
Adapted From
Recipe by The Crepes of Wrath at