Best 6 Roast Cauliflower With Almond Pomegranate Seeds And Tahini Sauc Recipes

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**Indulge in a symphony of flavors with our roasted cauliflower adorned with crunchy almonds, vibrant pomegranate seeds, and a luscious tahini sauce. Embark on a culinary journey where the smokiness of roasted cauliflower harmonizes with the nutty sweetness of almonds, the jewel-like tartness of pomegranate seeds, and the creamy richness of tahini. This tantalizing combination, effortlessly gluten-free and vegan, caters to diverse dietary preferences, making it a delightful option for any occasion.

**Additional Recipe Ideas:**

1. **Tahini Dressing:** Elevate your culinary repertoire with this versatile tahini dressing, a delectable blend of tahini, lemon juice, garlic, and herbs. Drizzle it over roasted vegetables, grilled meats, or as a dip for fresh crudités.

2. **Pomegranate Molasses:** Experience the sweet and tangy magic of pomegranate molasses, a Middle Eastern pantry staple. Use it to glaze grilled chicken or salmon, add depth to stews and curries, or create a refreshing dressing for salads.

3. **Roasted Cauliflower Steaks:** Transform the humble cauliflower into a hearty and flavorful main course with roasted cauliflower steaks. Simply slice the cauliflower into thick slabs, season liberally, and roast until tender and caramelized. Serve with a drizzle of olive oil and a sprinkle of fresh herbs.

4. **Almond Butter:** Create your own creamy and nutritious almond butter at home. Simply roast almonds until fragrant, then blend them in a food processor until smooth. Use it as a spread on toast, add it to smoothies, or incorporate it into baked goods for a nutty twist.

Expand your culinary horizons and explore these delectable recipes, each offering a unique taste adventure. From the vibrant roasted cauliflower with almond, pomegranate seeds, and tahini sauce to the versatile tahini dressing, the tangy pomegranate molasses, the hearty roasted cauliflower steaks, and the creamy almond butter, these recipes promise to tantalize your taste buds and leave you craving more.**

Let's cook with our recipes!

WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI



Whole Roasted Cauliflower with Pomegranate and Tahini image

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

One 2- to 2 1/2-pound head cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons pomegranate seeds
Flaky sea salt, such as Maldon, for garnish
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper

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.

ROAST CAULIFLOWER WITH ALMOND, POMEGRANATE SEEDS AND TAHINI SAUC



Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc image

Delicious at room temperature or slightly warm. A middle Eastern style recipe modified from a recipe found on http://desertcandy.blogspot.com where it says, "Don't be surprised if you find you can eat a whole head of roast cauliflower yourself, it's surprisingly addictive."

Provided by UmmBinat

Categories     Cauliflower

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 8

1 head cauliflower
olive oil (I use avocado oil to be more healthy)
sea salt, to taste
fresh ground black pepper, to taste
1/2 recipe tahini sauce (Quick & Easy Tahini Sauce using the garlic!)
1/4 cup golden raisin
1/4 cup slivered almonds
1/4 cup pomegranate seeds

Steps:

  • Preheat oven to 410°F (Alternatively you may fry the florettes in a pan with oil, drain on paper towels and sea salt and pepper to taste after).
  • Place head of cauliflower sideways on a large cutting board, and start slicing about 1/2 inch slices across the top. There will be a mess of tiny florets everywhere, that's okay. When you reach the core, slice the sides of the cauliflower in the same manner. Chop any large florets into smaller bits (about 1-2 inch pieces). Discard the core.
  • Drizzle olive oil over a large baking sheet. Add all the cauliflower to the baking sheet, drizzle with a bit more olive oil and roll around so that cauliflower is coated. Season well with sea salt and freshly ground black pepper.
  • Roast cauliflower for 16-35 minutes, until browned in spots and large pieces of cauliflower are tender when poked with a knife.
  • Meanwhile, while cauliflower is roasting, place raisins in a bowl and pour boiling water over the cover. Let sit to plump. Toast almonds in a skillet until lightly browned and fragrant.
  • Transfer cauliflower to a serving bowl. Drain raisins, and add raisins and almonds to cauliflower, stirring to mix. Drizzle tahini sauce including the garlic option over top (you may not use all of it). Sprinkle pomegranate seeds over top. Serve warm or at room temperature.
  • Enjoy!

ROASTED GARLIC CAULIFLOWER



Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES



Roasted Cauliflower With Feta, Almonds and Olives image

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories     weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
  • Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD



Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad image

In this memorable salad from "Jerusalem," the beloved Middle Eastern cookbook from Yotam Ottolenghi, roasted cauliflower, celery and hazelnuts are combined with pomegranate seeds, fresh parsley, cinnamon and allspice. A sweet-tart vinaigrette finishes it off.

Provided by Tara Parker-Pope

Categories     salads and dressings, side dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 head cauliflower, broken into small florets (1 1/2 pounds total)
5 tablespoons olive oil
1 large celery stalk, cut on an angle into 1/4-inch slices (2/3 cup total)
5 tablespoons hazelnuts, with skins
1/3 cup small flat-leaf parsley leaves, picked
1/3 cup pomegranate seeds (from about 1/2 medium pomegranate)
Generous 1/4 teaspoon ground cinnamon
Generous 1/4 teaspoon ground allspice
1 tablespoon sherry vinegar
1 teaspoon maple syrup
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 425 degrees.
  • Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
  • Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
  • Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 467 milligrams, Sugar 6 grams

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE



Whole Roasted Cauliflower With Almond-Herb Sauce image

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Provided by Julia Moskin

Categories     dinner, vegetables, main course, side dish

Time 2h

Yield 2 main course servings, or 4 to 6 side dish servings

Number Of Ingredients 12

1 large cauliflower
Olive oil
Salt
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature (or use olive oil)
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Steps:

  • Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
  • Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
  • Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
  • Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
  • Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
  • Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
  • In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
  • When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
  • Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the right cauliflower: Look for a cauliflower that is firm and has tightly packed florets. Avoid any cauliflower that has brown spots or bruises.
  • Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy texture.
  • Use a variety of spices and herbs: This will help to add flavor to the cauliflower. Some good options include cumin, paprika, garlic powder, and onion powder.
  • Make sure the tahini sauce is creamy and smooth: This will help to bind the cauliflower together and make it more flavorful.
  • Serve the cauliflower immediately: This is when it will be at its best. You can also store the cauliflower in the refrigerator for up to 3 days.

Conclusion:

Roast cauliflower with almond, pomegranate seeds, and tahini sauce is a delicious and healthy dish. It is a great way to enjoy cauliflower and is also a good source of vitamins, minerals, and fiber. This dish is also very versatile and can be served as a main course or a side dish. With its vibrant colors and delicious flavors, this dish is sure to be a hit at your next gathering.

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