Grilled Cauliflower Salad With Tahini Yogurt Sauce Recipes

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ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING



Roasted Cauliflower with Yogurt Tahini Dressing image

Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.

Provided by Marc Murphy

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 heads cauliflower, cut into florets
Two 15-ounce cans chickpeas, drained
6 shallots, cut into quarters
2 tablespoons zaatar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
2 tablespoons tahini
Juice of 2 lemons

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
  • To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
  • Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

GRILLED CAULIFLOWER SALAD



Grilled Cauliflower Salad image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 cup crumbled goat cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped chives
1 Meyer lemon, zested and juiced
2 tablespoons orange blossom honey
1 tablespoon Champagne vinegar
1 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 head cauliflower, broken into big florets
6 organic carrots
2 red bell peppers, seeded, deveined and cut into cheeks
1 red onion, quartered, root end left intact
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 celery root, peeled and julienned
One 5-ounce package baby arugula
1/2 cup crumbled goat cheese

Steps:

  • Preheat a grill to high.
  • For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
  • For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
  • In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. Serve immediately.

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.

GRILLED CAULIFLOWER WITH SPICED YOGURT SAUCE



Grilled Cauliflower with Spiced Yogurt Sauce image

The secret to this grilled cauliflower's gorgeous color? The deep reddish-brown char comes from brushing the whole head with oil that's been seasoned with garam masala, paprika, and garlic, then grilling it on all sides. This step also seals in plenty of smoky flavor. And the secret to a creamy, fork-tender interior is precooking the vegetable; a seven-minute steam before it hits the grill is all it needs. Served with a simple yogurt sauce and cucumber-tomato salad, it's a carve-at- the-table centerpiece everybody will want a piece of.

Provided by Laura Rege

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 13

Kosher salt and freshly ground pepper
1 large head cauliflower (about 2 pounds), stem trimmed
6 tablespoons extra-virgin olive oil, divided
1 teaspoon garam masala
1 tablespoon sweet paprika
1 clove garlic, finely grated (about 1/4 teaspoon)
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice, divided
2 Persian cucumbers (each about 3 ounces), halved lengthwise and thinly sliced into half-moons
1 large heirloom tomato (12 ounces), chopped
2 tablespoons chopped fresh chives
Vegetable oil, for grill
Store-bought chutney, for serving

Steps:

  • Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
  • Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper. In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
  • Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.

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

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GRILLED CAULIFLOWER SALAD WITH TAHINI DRESSING - MEATWAVE
May 6, 2021 To make the dressing: In a small bowl, whisk together olive oil, tahini, lemon juice, water, garlic, za'atar, sumac, and cumin. Season with salt …
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Total Time 40 mins
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  • To make the dressing: In a small bowl, whisk together olive oil, tahini, lemon juice, water, garlic, za'atar, sumac, and cumin. Season with salt and pepper to taste. Set aside.
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  • To assemble the salad: Place cauliflower on a large serving platter and sprinkle on parsley and cilantro. Spoon on dressing and then sprinkle on pistachios and sesame seeds. Serve immediately.


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