Best 4 Roasted Cauliflower And Sesame Spread Recipes
Indulge in the symphony of flavors with our roasted cauliflower and sesame spread. This delectable dish is a harmonious blend of textures and tastes, featuring tender-crisp cauliflower florets enveloped in a luscious sesame seed paste. With a trio of tantalizing variations, this recipe caters to a range of culinary preferences. The classic sesame spread offers a nutty, subtly sweet foundation for the roasted cauliflower, while the zesty lemon-herb variation adds a refreshing brightness. For those seeking a touch of heat, the spicy harissa-tahini spread brings a vibrant kick. Each variation promises a unique flavor adventure, making this dish a versatile addition to your culinary repertoire.
**Roasted Cauliflower and Sesame Spread:**
* Preparation time: 20 minutes
* Cooking time: 40 minutes
* Total time: 1 hour
* Difficulty level: Easy
* Serves: 4
**Ingredients:**
* 1 head cauliflower, cut into florets
* 2 tablespoons olive oil
* Salt and pepper to taste
* **Sesame Spread:**
* 1/2 cup tahini
* 1/4 cup water
* 2 tablespoons lemon juice
* 1 tablespoon soy sauce
* 1 teaspoon honey
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ground cumin
* Salt and pepper to taste
* Garnish: chopped parsley, sesame seeds
**Lemon-Herb Variation:**
* Add 1 tablespoon lemon zest and 1 tablespoon chopped fresh herbs (such as parsley, basil, or oregano) to the sesame spread.
**Spicy Harissa-Tahini Variation:**
* Stir in 1 tablespoon harissa paste and 1/2 teaspoon cayenne pepper to the sesame spread.
**Instructions:**
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread cauliflower florets on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While the cauliflower is roasting, prepare the sesame spread.
5. In a medium bowl, whisk together all the ingredients for the sesame spread until smooth and creamy.
6. Once the cauliflower is roasted, arrange it on a serving platter.
7. Drizzle the sesame spread over the roasted cauliflower.
8. Garnish with chopped parsley and sesame seeds.
**Serving Suggestions:**
* Serve as an appetizer with pita bread, crackers, or vegetable crudités.
* Add roasted cauliflower and sesame spread to your favorite salad for a protein-packed meal.
* Toss roasted cauliflower and sesame spread with quinoa or rice for a quick and easy lunch or dinner.
**Tips for Perfect Roasted Cauliflower:**
* Cut the cauliflower florets into uniform sizes to ensure even cooking.
* Toss the cauliflower florets with olive oil, salt, and pepper before roasting to enhance their flavor.
* Roast the cauliflower florets at a high temperature (425°F) for a crispy exterior and tender interior.
* Keep an eye on the cauliflower while roasting to avoid overcooking.
ROASTED CAULIFLOWER WITH SESAME
This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.
Provided by Anthony Bourdain
Categories HarperCollins Side Cauliflower Sesame Roast Vegetable Vegetarian Vegan Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free
Yield 4-6 servings, as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F.
- In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
- While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
- Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.
ROASTED-CAULIFLOWER-AND-SESAME SPREAD
A serving, the way it's entered here, is 2 Tablespoons. From http://www.delish.com/recipefinder/roasted-cauliflower-sesame-spread-recipe
Provided by Paris D
Categories Spreads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
- Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
- Transfer the cauliflower to a food processor. Add the tahini and lemon juice and puree, or if you prefer, pulse to a chunky puree; season with salt if desired (we do not add additional salt at this step).
- Add the cilantro and pulse just until incorporated.
- Transfer the spread to a bowl and sprinkle with sesame seeds.
- Serve warm with pita bread or chips.
Nutrition Facts : Calories 62.8, Fat 4.9, SaturatedFat 0.7, Sodium 92.1, Carbohydrate 4.2, Fiber 1.6, Sugar 1.2, Protein 1.7
ROASTED CAULIFLOWER AND SESAME SPREAD
Steps:
- 1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly. 2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips. Make ahead: The sesame-cauliflower spread can be refrigerated overnight.
ROASTED-CAULIFLOWER-AND SESAME SPREAD FROM CHEF JERRY TRAUNFELD
This was a completely new way of eating cauliflower I would not have come up with on my own, and it's very good! I will say I tried to make this in a blender, and I really wished I had a food processor because it was a much slower process. Chef Jerry Traunfeld from Seattle's Poppy says his way is to toast and grind whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. The easy way (as listed) is to use ground coriander from a bottle. I enjoyed some of this on top of cucumbers and some on top of pita chips. Jeff serves this with pita bread or chips. Recipe courtesy of Food & Wine February 2010.
Provided by AmyZoe
Categories Low Protein
Time 55m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
- Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
- Transfer the cauliflower to a food processor.
- Add the tahini and lemon juice and pulse to a chunky puree and season with salt.
- Add the cilantro and pulse just until incorporated.
- Transfer the spread to a bowl and sprinkle with sesame seeds.
- Serve warm with pita breads or chips.
- You can refrigerate this spread overnight to serve the next day.
Nutrition Facts : Calories 250.9, Fat 20, SaturatedFat 2.7, Sodium 82, Carbohydrate 16.2, Fiber 7.1, Sugar 5.8, Protein 6.6
Tips:
- To save time, use pre-cut cauliflower florets.
- Roast the cauliflower at a high temperature (425°F) so that it gets slightly charred and caramelized.
- For a more flavorful spread, use toasted sesame seeds.
- If you don't have tahini, you can substitute another nut or seed butter, such as almond butter or sunflower seed butter.
- Add a squeeze of lemon juice to the spread for a bit of brightness.
- Serve the spread with crackers, vegetables, or pita bread.
Conclusion:
This roasted cauliflower and sesame spread is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. The spread is also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a healthy and flavorful snack, give this roasted cauliflower and sesame spread a try!
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