Dishing Up the Dirt Cauliflower Tahini Dip

15 minutes prep 30 minutes active cooking 45 minutes total

Makes 6 - 8 servings

Jump to the recipe

Andrea Bemis and her husband started farming in the upper Hood River Valley near Parkdale in 2012.

In her spare time – between growing 6 acres of vegetables to supply Tumbleweed Farms CSA subscribers, a weekly farmers market, and restaurant kitchens – Andrea wrote a couple of cookbooks. And she had a baby.

Her newest, Local Dirt, offers stories and recipes about cooking with products grown and caught around the Pacific Northwest. Andrea’s recipes coax lots of flavor from a handful of ingredients, and her creative takes on traditional classics make the familiar seem new.

Photo via @andreabemis

What You'll Need

Ingredients

For the shopping list

1 head cauliflower, chopped, stem and leaves included
3-4 cloves of garlic
2 teaspoons of cumin
1 teaspoon of black pepper, freshly ground
1 lemon, zest and juice
Chopped parsley or mint for garnish

From our shop

Out of stock

1/2 cup of Tahini
$11.00– Seattle - Washington

Out of stock

2 tablespoons of Preserved Lemon Paste
$19.00– Brooklyn - New York

1/2 teaspoon of Silk Chili
$10.00– Kahramanmaras - Turkey

Out of stock

4 tablespoons of Madre Terra
$25.00– Sicily - Italy

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Equipment

From the kitchen

1 Food Processor
1 Chef's Knife
1 Cutting Board
Measuring Cups
Measuring Spoons

"This simple spread combines one of our favorite things, roasted cauliflower, with the flavors of the Levant."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Coarsely chop the cauliflower into pieces about 3/4 inch thick. Spread onto a sheet pan, drizzle with olive oil, and roast at 400F until lightly browned, about 20 minutes.