ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI
Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. Inspired by Eyal Shani's world-famous whole roasted baby cauliflower served at his Miznon restaurants, we seasoned a head with cumin and coriander for a subtle hint of spice, then made a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the cauliflower: Preheat the oven to 425 degrees F.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
- Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
- For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
- Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.
ROASTED CAULIFLOWER WITH TAHINI DRESSING
Another wonderful way to get the veggies in. This is an easy side with a very pleasing taste. A seasonal side from Chatelaine.
Provided by Isabeau
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop cauliflower into bite-size florets. Spray with olive oil and roast on baking sheet in 400F oven. Turn once and remove when starting to brown.
- Combine tahini, lemon juice, water, and garlic in a small bowl and whisk until smooth. Add more water if necessary to reach drizzling consistency.
- Drizzle dressing over hot cauliflower and sprinkle with parsley (or chili flakes).
Nutrition Facts : Calories 126.6, Fat 7.7, SaturatedFat 1.1, Sodium 56.7, Carbohydrate 12.4, Fiber 4.5, Sugar 3.1, Protein 5.6
ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE
Make and share this Roasted Cauliflower in Lemon-Tahini Sauce recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack in top position. Preheat oven to 425°F
- Toss cauliflower with 2 teaspoons olive oil, and season with salt.
- Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
- Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
- Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
- Sprinkle with parsley and sesame seeds, and serve.
Nutrition Facts : Calories 145.3, Fat 8.9, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 14.3, Fiber 6.2, Sugar 5.2, Protein 5.8
TAHINI CAULIFLOWER
Recently I traveled to Israel and had a version of this cauliflower dish several times. I shortened the cooking time by sauteing the cauliflower instead of roasting it. You can throw some garlic cloves in at the same time and they get deliciously golden and soft. The sumac in the za'atar spice really brightens up the whole dish.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
- Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
- Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
- Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
- Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.
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