Cauliflower with Sesame and Furikake

by Sarah on February 17, 2014

I know roasted cauliflower is all the dang rage right now, but forgetaboutit.  I boiled it.  Boiling’s good.  Steaming’s good.  It’s all good just as long as you don’t cook the stuff into a watery mess.

I took my simple boiled cauliflower and dolled it up with some Japanese seasoning.  Furikake.  You heard of it?  There is a whole shelf full of different furikake at Oto’s, my friendly neighborhood Japanese market.  I think that it’s commonly used as a seasoning for rice, though the bottle says it’s good on eggs and other stuff.  I think the traditional kind is sesame seed, chopped up nori (dried seaweed) and MSG.  There are other varieties with bonito or katsobushi, powdered miso, shoyo, etc.  I also sprinkled some shichimi on top for a little peppery bite.  A little drizzle of sesame oil and a few slices of green onion and that’s what I call a delicious weeknight dinner.

You could serve this as a side dish or with rice as your main.  I’ll admit to just eating it all straight out of the bowl.

Cauliflower with Sesame and Furikake


  • 1 head cauliflower, broken into florets
  • 1 Tbsp olive oil
  • 1 tsp sesame oil
  • 3 green onion, sliced
  • Traditional sesame and nori furikake (1-2 tsp or to taste)
  • Shichimi (Japanese red pepper blend) to taste


  • Boil cauliflower florets until just tender. Drain.
  • Toss with olive and sesame oils, then seasonings. Taste and adjust seasoning to taste.
  • Add sliced green onions and serve.

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