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Game day dish: Charred tahini cauliflower recipe

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DENVER -- All week, we’re helping you set your Super Bowl tables. Here is a dish you might be surprised goes great with burgers and hot dogs.

Jim “Biker Jim” Pittenger is a guy known for hot dogs. “We became known for doing just really oddball sausages off of a cart,” he said.

But with the opening of his restaurant in Lodo, Jim has really perfected the art of the side. He’s showing us a house fave: the Charred Tahini Cauliflower.

“A lot of people are looking for something to go along with those wings, that steak, or that burger that’s not necessarily a French fry or tater tot,” he said. “These things are savory, they’ve got a lot of flavor, and they’re easy to make. It’s delicious.”

Biker Jim’s Charred Tahini Cauliflower

2 heads cauliflower, cleaned and separated into 1-1.5” florets
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil
3 oz. tahini paste
½ cup brown sugar, lightly packed
2 oz. soy sauce
1 garlic clove, minced finely
2 oz. sesame oil
1 teaspoon cilantro, minced

Preheat broiler/oven to 350°. Toss cauliflower florets into mixing bowl and drizzle to coat with olive oil. Place onto cookie sheet and season with salt and pepper. Place into oven and cook for about 15 minutes, until golden brown. When finished, heat oven broiler to 450-500° and cook cauliflower approximately 2-3 minutes, until there is a slight char to the edges.

For tahini glaze, place tahini paste, brown sugar, soy sauce, and garlic clove in small saucepan and reduce over medium heat until sugar is dissolved and the texture is an even paste. Remove from heat and quickly whisk in sesame oil and cilantro.

Drizzle tahini glaze over charred cauliflower, and enjoy!