Roasted Cauliflower And Sesame Spread Recipes

ROASTED CAULIFLOWER WITH SESAME

Steps:

• Preheat the oven to 450°F.
• In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
• While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
• Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

SESAME CAULIFLOWER

Steps:

• For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
• Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
• For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve

SESAME ROASTED CAULIFLOWER

Steps:

• -Cut cauliflower into florets. Toss with vegetable oil, sesame seeds, sesame oil, salt and pepper.
• -Spread on greased large rimmed baking sheet;roast in 400F oven stirring once until tender and browned, about 45 minutes.
• -Sprinkle with onion, toss and bake until slightly wilted about 5 minutes.

SEASONED ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower florets in a large bowl. Drizzle oil over top and add paprika, garlic powder, onion powder, chili powder, and cumin; toss together with a spoon or your hands. Spread in an even layer on the prepared baking sheet.
• Roast in the preheated oven until the edges are browned and crisp, about 30 minutes, stirring once or twice during the cooking time. Season with salt and pepper.

ROASTED-CAULIFLOWER-AND SESAME SPREAD FROM CHEF JERRY TRAUNFELD

Steps:

• Preheat oven to 450.
• In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
• Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
• Transfer the cauliflower to a food processor.
• Add the tahini and lemon juice and pulse to a chunky puree and season with salt.
• Add the cilantro and pulse just until incorporated.
• Transfer the spread to a bowl and sprinkle with sesame seeds.
• Serve warm with pita breads or chips.
• You can refrigerate this spread overnight to serve the next day.