Rethink Candied Yams!

            Why is it so challenging sometimes to just try a completely new recipe?  I consider myself to be an adventurous eater, but then I’m sometimes surprised at the recipes I just don’t try.  What is the worst that can happen?  I did try this, though, and I was rewarded.  I’ve been a little off cauliflower since I moved from Kathmandu where I think I ate cauliflower every single day for five years.  Yet I tried this and loved it.  We had it with crispy, caramelized roast chicken and baked potatoes with bacon, chives, and crème fraiche.  The salty, peppery, slightly sweet, nutty combination was a great companion to the meal.  I think it could work the same for a roast turkey.  Consider it.

Roasted Cauliflower with Date Syrup
from Bon Appetit, October 2011, pg. 24
1 head of cauliflower (about 2 lbs.) cored and broken into flowerets
2 Tbsp olive oil, plus more for drizzling
Sea Salt and freshly ground pepper
¼ cup tahini
2 Tbsp. (or more) date syrup, maple syrup, or honey
2 tsp. (or more) lemon juice
Sea salt
Preheat oven to 400 to 500 degrees.  Place cauliflower, olive oil, and salt and pepper in a plastic storage bag and shake to coat.  Roast, until browned and tender, about 30 minutes.
Transfer to a mixing bowl.  Drizzle with tahini, syrup or honey, and lemon juice.  Adjust seasoning with the addition of salt and pepper.  Turn out to a serving plate and drizzle with more olive oil and lemon juice, if desired.