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.
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
ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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
CAULIFLOWER SHAWARMA WITH SPICY TAHINI
In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.
Provided by Melissa Clark
Categories vegetables, main course
Time 45m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
- Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
- Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
- As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
- Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
- Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.
ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA
Tahini and Sriracha are both delicious, and work surprisingly well together. This is a savory side dish or appetizer with a kick!
Provided by LauraF
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
- Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
- Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
- Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
- Plate cauliflower and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 16.6 g, Fat 16 g, Fiber 7.6 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 482.2 mg, Sugar 5.5 g
ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY
This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!
Provided by Nichi Hoskins
Categories Sides
Time 37m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F (220°C).
- Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
- In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
- Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
- While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
- To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
- Enjoy!
Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams
FRIED CAULIFLOWER WITH TAHINI SAUCE
This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.
Provided by Sandi From CA
Categories Cauliflower
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *** TO PREPARE THE CAULIFLOWER ***.
- Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
- Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
- Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
- *** TO PREPARE THE TAHINI SAUCE ***.
- In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
- Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
- TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.
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