Last week we invited some of our closest friends to our warehouse space, Stocked Studios, for a potluck-style Friendsgiving meal. We gathered around a long table adorned with foliage and more candles than we could count (or light with a pocket lighter). We shared some of our favorite dishes, passed enough bottles of wine to fill our warehouse recycling bin, and enjoyed each others company.
At one point, we went around the table and shared something that each of us were thankful for. All of us that work out of Stocked agreed that we are thankful to have this space. It's a workplace, and we really do get a lot done here. But we are also a little family, and we love that we have a spot that we can share with friends, customers, and even random people who happen upon it while walking down the Burke-Gilman trail. It's an amazing spot for events, and we can't wait to have more throughout the years.
Justin, head mustard-maker over at Mustard and Co. brought this Roasted Cauliflower with Tahini Dressing, and we had to share his recipe. We also added in carrots and red onion for a little extra dimension.
Recipe adapted from Saveur.
Roasted Cauliflower with Tahini Dressing
1 head cauliflower, cored and cut into 1 1/2 " florets
6 heirloom carrots, peeled and halved
1 small red onion, sliced into 1/4" pieces
1/4 Cup extra-virgin olive oil
4 tsp. ground cumin
kosher salt and black pepper, to taste
1/4 Cup tahini
1 clove garlic, smashed and minced into a paste
Juice of 1/2 lemon
1 Tbsp black sesame seeds, for garnish
1. Preheat oven to 500°. In a large bowl, toss together the cauliflower, carrots, onion, oil, cumin, salt and pepper. Transfer to a rimmed baking sheet and spread out evenly. Bake until the cauliflower and carrots are browned and tender, 25-30 minutes.
2. While the cauliflower is cooking, make the tahini dressing. In a small bowl, combine tahini, lemon juice, garlic, and 1/2 Cup water. Season with salt.
3. While cauliflower is hot, drizzle with tahini sauce, and sprinkle with black sesame seeds. Serve immediately.