Roasted Cauliflower With Tahini Parsley Sauce Recipes

ROASTED CAULIFLOWER STEAKS WITH TAHINI

Steps:

• Preheat the oven to 400F. Line a large baking sheet with parchment paper.
• Remove cauliflower leaves and trim the stem, leaving the head intact. Place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, slice each half in one-inch thick steaks (some florets might come loose. Don't discard them: You can roast them with the steaks).
• Carefully brush each side of the cauliflower steaks with the olive oil and season with salt. Place the cauliflower steaks (and florets if any) on the lined baking sheet.
• Cut the bottom of the head of garlic (part of the garlic cloves will be exposed; click here for step by step photos). Drizzle it with one teaspoon of olive oil, wrap it with tin foil and place on the baking sheet with the cauliflower.
• Bake for 40-45 minutes or until the cauliflower is tender.
• While the cauliflower cooks, prepare the pine nuts. Heat one teaspoon of oil in a nonstick skillet. Add pine nuts and saute over medium-low heat for 2-3 minutes until golden brown, tossing often (pay close attention, they can burn very easily!). Set aside.
• To prepare the tahini, whisk together tahini, salt and lemon juice in a small bowl until it thickens. Add water, 1 tablespoon at a time and mix until well incorporated (for a thinner sauce you can add more water).
• Once the garlic head is roasted and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until creamy.
• Refrigerate until ready to use. See Note 1.
• Before serving, spoon the tahini sauce on the bottom of a serving plate. Place the cauliflower steaks on top, sprinkle with parsley and toasted pine nuts.

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil.
• Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes.
• Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired.
• Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet.
• Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.

ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE

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.

ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE

Steps:

• Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

ROASTED CAULIFLOWER AND CHICKPEAS WITH HERBY TAHINI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
• Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
• For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth.
• Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.