Tahini Roasted Cauliflower Recipes

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TAHINI CAULIFLOWER



Tahini Cauliflower image

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

1/4 cup olive oil
1/4 cup canola oil
5 cloves garlic, peeled and trimmed
1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
2 teaspoons pomegranate molasses or honey
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 tablespoon za'atar spice
1/4 cup fresh parsley leaves, chopped

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



Roasted Cauliflower With Tahini-Parsley Sauce image

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

1 large cauliflower, broken into florets
Salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, to taste, cut in half, green shoots removed
1 cup sesame tahini
1/4 to 3/4 cup fresh lemon juice, to taste
1 cup finely chopped flat-leaf parsley (2 bunches)

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 AND SRIRACHA



Roasted Cauliflower with Tahini and Sriracha image

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

1 pound cauliflower florets
1 tablespoon grapeseed oil
1 pinch ground cumin
salt and ground black pepper to taste
2 tablespoons tahini
1 tablespoon Sriracha sauce
2 teaspoons water, or as needed
1 tablespoon chopped cilantro
1 teaspoon sesame seeds

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

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