Furikake Cauliflower

For the Cauliflower

• Two large heads of cauliflower
• Oil of choice for roasting
• Generous salt and pepper
• 0.5-1 tsp toasted sesame oil

For the Furikake

• Four sheets of nori, or a package of seaweed snacks
• 4 tbsp sesame seeds
• 1 tsp fleur de sel or other flaky, flavorful sea salt

For the Dipping Sauce

• Ripe avocado
• Juice of a lime
• Inch or two of ginger root
• 1 tsp honey or agave

1. Preheat the oven to 425 and lightly oil a large sheet tray.
2. Cut the cauliflower heads into florets. For the bigger florets, cut them in halves or thirds for even cooking.
3. Lay the cauliflower florets on the sheet tray in a single layer; they won't brown if they're overlapping.
4. Roast for about 30-45 minutes until tender and browned.
5. While the cauliflower is roasting, cut the seaweed into very small pieces. Keep chopping at a big pile of it until the seaweed is as small as you can get it. This will be much easier if you keep your knife and cutting board completely dry, since the seaweed will be brittle.
6. Place the seaweed in a small bowl and add the sesame seeds and salt. Give it all a good toss.
7. Also while the cauliflower is roasting, prepare the sauce. Grate the ginger on a microplane, then combine all of the sauce ingredients in a blender or small food processor. Blend until you have a luscious, smooth consistency.
8. Once the cauliflower is done roasting, remove the sheet tray from the oven and drizzle it very lightly with sesame oil. Give it a toss to make sure the florets are evenly coated.
9. Take HALF of the furikake seasoning and toss it with the cauliflower.
10. Put the cauliflower on a serving platter, set your dipping sauce on the side, and sprinkle both with the remaining furikake seasoning.