Spread cauliflower in an even layer on the baking sheet. To make chimmichuri, combine parsley, cilantro, oregano, olive oil, lemon juice, garlic, shallot, chili flakes, and salt in a food processor. Whisk together the tahini, pomegranate molasses and lemon juice in a medium bowl, along with 75-100ml water and salt to taste. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. I roasted the cauliflower to make the dish healthier, covered it in a creamy sauce of lemon, garlic and tahini and then topped it with tart pomegranate seeds, parsley and crunchy pine nuts. Garnish with fresh mint, parsley, chopped roasted almonds and pomegranate seeds Roasted cauliflower has always been a favourite ingredient in Ottolenghi's salads. Want to save this recipe? Simple, but powerful. Roasted Cauliflower with Tahini and Pomegranate Molasses Recipe on Food52. Trim and cut a deep cross into the central core on the base of the cauliflower. In a bowl, whisk tahini, garlic, lemon, olive oil and salt and pepper. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to … Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. 3. This recipe has three virtues: It is incredibly healthy: cauliflower is a member of the brassica family, known for its phytochemical properties, whilst tahini is rich in fibre, protein and several different vitamins; Stop hiding cauliflower in your smoothies and let it act as the star with this Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta with Tahini Dressing. Sprinkle pomegranate seeds and parsley and serve. Add the yoghurt, lemon juice and seasoning and mix. Instructions. This salad will quickly become a favourite! To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny. Share It! 7. Step 1 Preheat oven to 200°C fan-forced. Kosher salt. Roast cauliflower with a tahini and pomegranate . Delicious roasted cauliflower, crunchy bits of almonds and chickpeas, sweet pomegranate and a creamy tahini dressing. 1/4 cup chopped roasted unsalted pecans. Roasted Cauliflower with Tahini and Pomegranate Molasses Recipe on Food52. Whole roasted cauliflower with tahini sauce is great for serving as a main vegan dinner dish for celebration or every day. Prep time: 10 mins. They also … Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. Spoon the sauce into your serving bowl, place the cauliflower on top and drizzle the pomegranate molasses. Cooking time may vary based on size of cauliflower. Sprinkle with mint, pomegranate seeds, and nuts. Roast for 30 minutes, stirring occasionally, or until cauliflower is tender. 2. Serves: 8 Arrange a rack in the center of the oven and preheat the oven to 425 degrees. In a bowl, toss cauliflower with olive oil, salt, and pepper. Cook time: 30 mins Save It! Serve Fried Cauliflower with hot sauce and cut lemons, if you wish. Turmeric Roasted Cauliflower & Pomegranate Salad with Lemon Tahini Dressing. Cilantro gives Fried Cauliflower with Tahini and Pomegranate Seeds a bright, zippy taste and lovely color; the cilantro leaves are especially festive when strewn with pomegranate arils over the cauliflower. This side dish of roasted cauliflower with chickpeas and tahini pomegranate dressing is one of many delicious ways to make cauliflower … In a small mixing bowl combine the olive oil, garlic, za'atar and salt and pepper and whisk together. Preheat over to 400 degrees F. In a large mixing bowl break the cauliflower into small florets and set aside. Pulse until smooth. Transfer cauliflower to a serving platter; drizzle with tahini dressing. Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate - Will Cook For Friends. A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day 22 mins Easy For the tahini sauce, grate the garlic into a bowl, add the tahini and water and combine. Your Name: Please enter your name: Trim the Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt. Tahini yoghurt: ½ cup Greek-style natural yoghurt 2 tbs lemon juice 2 tbs tahini. The flavour combination of creamy, smooth, tart and nutty all come together to create one very delicious dish. Gently place the roasted cauliflower florets on top, and garnish with lots of mint and a crunchy flaky finishing salt, such as Maldon (affiliate link).. Don’t let the tahini sauce and fresh mint scare you! (Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.) Share Recipe. Sprinkled with pomegranate seeds makes it … Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds. To serve, transfer to the cauliflower to a large platter, drizzle over some of the tahini sauce (serve the rest on the side) and sprinkle with the parsley and pomegranate seeds. Roasted Eggplant with Tahini, Pomegranate, Parsley, and Pecans (Serves 2) 1 large eggplant. The tahini sauce is creamy and slightly bitter with a pungent pop of garlic and lemon. Serve immediately. 4. Back in 2014, I claimed it was going to be the year of cauliflower (victoriously stealing the title from kale) and predicted that cauliflower would be everywhere by year’s end. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days. Ingredients 4 cups water Date Added: 11/25/2020 Source: food52.com. ½ pomegranate, seeds removed Extra virgin olive oil, coriander leaves and lemon wedges, to serve. Pour over the roasted cauliflower and top with dukkah, pomegranate seeds, parsley and coriander leaves. The soft sweetness works well with the lemony, tahini dressing and crunchy pomegranate. 1/2 cup Tahini Sauce (recipe follows) 1/2 cup pomegranate seeds. It will be thick but then add as much water as you need to loosen it up; approx 1/2 cup. Drizzle tahini and chimmichuri over cauliflower, then sprinkle pomegranate and pine nuts. Whole baked cauliflower is such an easy recipe, but full of flavor and taste. Roasting is my favourite way to prepare a Cauliflower. Makes: 4-6 serves. Heat oven to 240C/220C fan/gas 7. Meanwhile, in a separate bowl whisk together tahini paste, lemon juice, water, salt and garlic powder until combined evenly. So much yum in one salad. In a small bowl, whisk together the cumin, coriander, cayenne, garlic powder and salt with 1/4 cup of olive oil. 6. Bathed in an nutty Tahini Sauce with gorgeously fragrant ras el hanout topped with pomegranate seeds and toasted almonds its a far cry from the cauliflower … How to Serve This Roasted Cauliflower Recipe: Spoon the tahini sauce onto a large serving plate or platter and spread it into a thin (but not too thin) layer. To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley. In a large bowl, toss the cauliflower florets with 2/3 of the spice mixture, and spread in a single layer on one half of a large baking sheet. Trim outer leaves from cauliflower. It is so tasty and delicious! This Roasted Cauliflower Head recipe is a wonderful way to enjoy cauliflower as baking it really amps up the flavour. Serve immediately. Bake for 20-25 minutes, turning cauliflower over halfway in between. Once cauliflower is cooked, drizzle tahini sauce over the cauliflower. It makes an excellent accompaniment to the charred cauliflower, and is further complimented by the sweet and tangy pomegranate arils. Serving size: 1/6 of recipe 1/2 cup minced fresh flat leaf parsley. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil.