Not sure what to do with those wild ramp bulbs you picked up at the farmers market this weekend? Try this allergy friendly, farm and forage twist on the Palestinian staple made with roasted cauliflower. Trust me, you will be slathering this savory, seasonal spread on e-v-e-r-y-t-h-i-n-g.
Kristin Celeste Shroeger is the food writer, recipe developer and photographer behind The Intentional Minimalist website. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition. Visit www.theintentionalminimalist.
- Wild ramp bulbs
- Wild ramp infused olive oil
- Dark roasted tahini
- Smoked paprika
- Toasted sesame seeds
- Flake finishing salt
Preheat oven to 400 degrees. Wash and dry produce. Chop six heaping cups of cauliflower florets and one half cup of wild ramp bulbs. Place cauliflower and wild ramp bulbs in a large glass baking dish and toss with two tablespoons wild ramp infused olive oil and season with one half teaspoon sea salt and one quarter teaspoon ground pepper. Roast cauliflower uncovered for twenty minutes. Stir cauliflower and roast for another twenty minutes uncovered. Remove cauliflower from oven.
Zest lemon and juice lemon. Add cauliflower mixture to the glass base of a food processor and pulse for five seconds. Add the lemon zest, lemon juice, three tablespoons wild ramp infused olive oil, three tablespoons of dark roasted tahini, two tablespoons water, one teaspoon smoked paprika and one half teaspoon sea salt. Pulse food processor for ten seconds. Scrap down processor sides and adjust seasonings to taste. Pulse food processor for five seconds (if necessary, add additional water to reach desired consistency). Serve with a drizzle of wild ramp infused olive oil, a sprinkle of toasted sesame seeds and flake finishing salt.