Fried Cauliflower with Tahini

I've never liked cauliflower. Period. Whenever served to me it was usually overcooked and mushy. Any flavor it had was matched by the telltale "aroma" of dirty gym socks. No amount of butter or salt could defeat it.


I've come to learn that vegetables should never be cooked into mush. They should be cooked lightly, and should be enjoyed as crisp and snappy, delightful additions to the meal.


I discovered this dish at a restaurant recently in Flagstaff, AZ, The Pita Jungle.  I pestered the waiter to tell me what was in it, and I backward engineered the recipe as best I could at home.  This is the one cauliflower dish the entire family enjoys, even the kids, even me.


Ingredients:
1 head cauliflower, chopped into bite-sized florets
2 TBS olive oil
2-3 cloves minced garlic (or to taste)
8 oz tahini spread (I found mine at Trader Joe's) 
A few sprigs of cilantro, chopped
A TBS or two of paprika
1/4 cup pine nuts
Caramelized onions.


A confession to start:  I've never been able to successfully make caramelized onions on my own.  I always end up burning them.  The instructions I've always read called for frying sliced onions in olive oil under very low heat over the course of an hour or so.  It's never worked out for me.  My sister in law suggested that I add a bit of sugar or honey to the pan once the onions begin to brown.  I haven't tried that yet.  If anyone has a foolproof way of caramelizing onions, please let me know, as the flavor is essential to this dish.  OK, on with the rest of the recipe...


1) Quickly saute the cauliflower in the olive oil and minced garlic until it begins to brown (Hint:  Don't crowd the pan), 


2) then add the tahini (maybe with some water if it's too thick, stir it all together until the cauliflower is covered.


3)  Then stir in enough paprika to turn the sauce a nice pinkish-salmon color.


4)  Then stir in the remaining ingredients.  Serve immediately.


That's it!  Easy!  Enjoy!