Serves 4 to 6


  • 1 (3 1/2-pound) head cauliflower, cut into 2" florets
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. salt, plus a pinch
  • 1 tsp. coriander
  • 1 tsp. oregano
  • Ground black pepper
  • 2 Tbsp. tahini
  • 1 Tbsp. white miso
  • 2 tsp. red wine vinegar
  • 3 Tbsp. toasted white sesame seeds


Active time: 25 minutes
Total time: 45 minutes

Preheat oven to 450°. In a large bowl, combine cauliflower, oil, 2 tsp. salt, coriander, oregano, and pepper; toss well to evenly coat cauliflower. On a rimmed baking sheet, arrange in an even layer, making space between the pieces as much as possible. Roast cauliflower for 20 minutes, turning sheet and lightly tossing cauliflower halfway through.

Meanwhile, in a small bowl, whisk together tahini, miso, vinegar, and 3 Tbsp. hot water until smooth. Season with a pinch of salt.

Remove cauliflower from oven. In a large bowl, toss cauliflower with sauce and sesame seeds to coat evenly. Serve.

Excerpted from Appetites by Anthony Bourdain


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