When you visit our brick-and-mortar shop in mid-city Baton Rouge, be sure to explore our charming neighborhood: Capital Heights. You'll be as smitten as we are with this pedestrian-friendly spot with its super-cool vibe and friendly folks. We're so smitten, we created Capital Heights Spice Blend. This savory and spicy blend captures the unique flavors of the folks we get to call neighbors.
1 head cauliflower, cut into florets
6 cloves garlic
Preheat oven to 425°F. Season the cauliflower and garlic liberally with Capital Heights Spice and Roasted Garlic Avocado Oil. Spread onto a parchment-lined sheet pan and roast for 15-20 mins or until a knife easily pierces the cauliflower. About halfway through cooking, be sure to remove the sheet pan and move the cauliflower, turning with tongs, to re-distribute the cut sides of the cauliflower on the pan. This will ensure that all sides get roasted and crispy.
Preheat oven to 325°F. Using a stand mixer, beat the butter, tahini, granulated sugar, brown sugar, sea salt and extracts on medium speed for 2 to 3 minutes, until fluffy. Scrape down the sides and add the egg and yolk. Mix for another minutes. Scrape down the sides. Add in the flour and baking soda on low speed, just until combined. Add in the chocolate chips and mix until combined.
Press dough into a 12-inch cast-iron skillet. (Our cast iron skillet was 8 inches so we scooped out ten Tablespoon-sized cookies from the batter and baked them as individual cookies so as to not pile up too much dough in the skillet.)
Bake for 20-25 minutes. Check after 17 minutes. The dough should be brown along the edges and pulling away from the sides. The cookie rose a bit at the edges and was flatter and a bit gooey in the center. We cut them into wedges and served them warm with vanilla ice cream. Pizookie!