Roast Cauliflower With Almond Pomegranate Seeds And Tahini Sauc Recipes

ROAST CAULIFLOWER WITH ALMOND, POMEGRANATE SEEDS AND TAHINI SAUC

Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc image

Delicious at room temperature or slightly warm. A middle Eastern style recipe modified from a recipe found on http://desertcandy.blogspot.com where it says, "Don't be surprised if you find you can eat a whole head of roast cauliflower yourself, it's surprisingly addictive."

Provided by UmmBinat

Categories Cauliflower

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 8

Ingredients

1 head cauliflower
olive oil (I use avocado oil to be more healthy)
sea salt, to taste
fresh ground black pepper, to taste
1/2 recipe tahini sauce (Quick & Easy Tahini Sauce using the garlic!)
1/4 cup golden raisin
1/4 cup slivered almonds
1/4 cup pomegranate seeds

Steps:

Preheat oven to 410°F (Alternatively you may fry the florettes in a pan with oil, drain on paper towels and sea salt and pepper to taste after).
Place head of cauliflower sideways on a large cutting board, and start slicing about 1/2 inch slices across the top. There will be a mess of tiny florets everywhere, that's okay. When you reach the core, slice the sides of the cauliflower in the same manner. Chop any large florets into smaller bits (about 1-2 inch pieces). Discard the core.
Drizzle olive oil over a large baking sheet. Add all the cauliflower to the baking sheet, drizzle with a bit more olive oil and roll around so that cauliflower is coated. Season well with sea salt and freshly ground black pepper.
Roast cauliflower for 16-35 minutes, until browned in spots and large pieces of cauliflower are tender when poked with a knife.
Meanwhile, while cauliflower is roasting, place raisins in a bowl and pour boiling water over the cover. Let sit to plump. Toast almonds in a skillet until lightly browned and fragrant.
Transfer cauliflower to a serving bowl. Drain raisins, and add raisins and almonds to cauliflower, stirring to mix. Drizzle tahini sauce including the garlic option over top (you may not use all of it). Sprinkle pomegranate seeds over top. Serve warm or at room temperature.
Enjoy!

WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI

Whole Roasted Cauliflower with Pomegranate and Tahini image

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

Ingredients

One 2- to 2 1/2-pound head cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons pomegranate seeds
Flaky sea salt, such as Maldon, for garnish
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper

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, HAZELNUT AND POMEGRANATE SEED SALAD

Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad image

In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.

Provided by Tara Parker-Pope

Categories salads and dressings, side dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees.
Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams

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