I haven’t posted in over two weeks because I’ve been so busy with graduation activities. I graduated from Boston University in December with a Bachelor’s Degree in Health Sciences (concentrating in Public Health) but, my school did not offer a graduation ceremony then. So, I participated in the all-university commencement and individual school graduation ceremony last week with all of the other graduating seniors. This was way better for me anyways because not only did my family get to see me graduate but I also got to participate in all of the activities with many of my friends.
One week before the graduation ceremony, we have a week called “Senior Week,” which is full of different fun activities that our university organizes for us to do. I participated in four events total and I had a blast. We went to Foxwoods Casino one night, rented out a nightclub in Boston, danced on a boat cruise around the Boston Harbor, and lastly went to Six Flags for a day. Needless to say, Senior Week was a blast. Afterward, I had my graduation ceremony and many days of family activities to celebrate. So, yes, I have been super busy…but at least it’s all been the “fun” kind of busy! Now, back to reality!
On this beautiful Memorial Day weekend, I wanted to eat something just as flavorful as barbeque but more on the lighter side. So I sliced some cauliflower into some “steaks”, rubbed some Moroccan spices on them, and voilá- there you have my Moroccan-spiced Cauliflower “Steak” and topped with some Tahini. This dish was inspired by a Mind, Body, Green Recipe by Anca Toderic for Moroccan-Spiced Tofu Tacos. This dish is perfect for a summertime lunch or dinner. It goes perfect with couscous or quinoa and a light salad.
- 1 head of Cauliflower, medium to large
- 2 Tablespoons of Olive Oil
- ½ Tablespoon of Lemon Juice
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Paprika
- ¼ teaspoon Turmeric
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1-2 Tablespoons of Tahini
- Parsley, for garnish
- Preheat oven to 400 degrees F
- Remove the leaves on the head of the cauliflower and trim the stem leaving the core intact
- Cut the cauliflower from the top to the base in ¾ inch "steaks"
- Whisk together the olive oil, lemon juice, and all of the spices in a bowl
- Place cauliflower "steaks" on to a baking sheet
- Season the "steaks" with the salt and pepper
- Brush on the olive oil, lemon juice, and spice mixture onto each cauliflower "steak"
- Roast in the oven for about 15 minutes or until tender
- Take out of the oven, serve on a plate, drizzle with desired amount of tahini sauce, and garnish with parsley