WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI
Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. Inspired by Eyal Shani's world-famous whole roasted baby cauliflower served at his Miznon restaurants, we seasoned a head with cumin and coriander for a subtle hint of spice, then made a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the cauliflower: Preheat the oven to 425 degrees F.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
- Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
- For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
- Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.
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TARIQ SHABBIR
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a bit too much cayenne pepper. Next time I will use less and see how it turns out.
Romario Callender
[email protected]This recipe is a great way to use up leftover pomegranate seeds. I had some leftover from a party and I didn't know what to do with them. This recipe was the perfect solution! The pomegranate and tahini sauce was delicious and the roasted cauliflower
Mian khurram Ali
[email protected]I'm always looking for new ways to cook cauliflower, and this recipe definitely fits the bill. The roasted cauliflower was crispy on the outside and tender on the inside, and the pomegranate and tahini sauce added a nice touch of sweetness and acidit
Doffke 77
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious. I highly recommend it!
Shajjat Hossain
[email protected]I love how simple this recipe is. It only takes a few ingredients and it's ready in under an hour. The roasted cauliflower is so flavorful and the pomegranate and tahini sauce is the perfect finishing touch.
Luna Mae
[email protected]This recipe was easy to follow and the results were amazing! The cauliflower was roasted to perfection and the pomegranate and tahini sauce was delicious. I will definitely be making this again.
Usama Rahman
[email protected]I'm not a big fan of cauliflower, but this recipe changed my mind. The roasted cauliflower was delicious, and the pomegranate and tahini sauce was the perfect complement. I will definitely be making this again.
Zohaib Shahid
[email protected]This recipe is a great way to get your daily dose of vegetables. The cauliflower is roasted until tender and flavorful, and the pomegranate and tahini add a nice touch of sweetness and acidity.
Wes ley
[email protected]I love the vibrant colors of this dish! The pomegranate seeds add a beautiful pop of color, and the tahini sauce is a creamy and flavorful addition. I can't wait to try this recipe.
Jorge Chavez
[email protected]This roasted cauliflower dish was a hit! The flavors of the pomegranate and tahini complemented each other perfectly, and the cauliflower was roasted to perfection. I will definitely be making this again.