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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Takoya Islam
[email protected]I can't wait to try this recipe again. I'm already thinking of ways to change it up and make it my own.
Mehran Meer
[email protected]This dish is a great way to impress your friends and family. It's sure to be a hit at any gathering.
Fanni Nyitrai
[email protected]I'm not a huge fan of cauliflower, but this recipe changed my mind. The flavors were amazing and the cauliflower was roasted to perfection.
Dollar Money
[email protected]Overall, I thought this recipe was a solid 4 out of 5. It's a great way to mix up your usual roasted vegetable routine.
Mascilina Blessing
[email protected]The tahini sauce was a bit too thick for my liking. I added a little bit of water to thin it out and it was perfect.
Hassi Kohsi
[email protected]This recipe is a bit too spicy for my taste. I would recommend using less cayenne pepper or omitting it altogether.
M Nasir Faridi
[email protected]I didn't have any pomegranate on hand, so I used dried cranberries instead. They worked just as well and added a bit of tartness to the dish.
Binda regmi123
[email protected]I found that the roasting time was a bit too long for my oven. I had to reduce it by about 10 minutes to prevent the cauliflower from getting too charred.
haji saab
[email protected]This recipe is a great way to get your daily dose of vegetables. The cauliflower is packed with nutrients and the pomegranate and tahini sauce adds a boost of antioxidants.
sajith b herath
[email protected]The presentation of this dish was stunning. The vibrant colors of the pomegranate and tahini sauce made it a feast for the eyes.
Phetoho Mahlo
[email protected]I'm definitely adding this recipe to my regular rotation. It's a healthy and delicious dish that's perfect for any occasion.
Umaimakanwal Umaimakanwal786
[email protected]The recipe was easy to follow and didn't take too much time to prepare.
Toby Cox
[email protected]This dish is a great way to elevate a simple vegetable like cauliflower into something truly special.
Shamiya Munson
[email protected]The cauliflower turned out perfectly roasted, with a slightly charred exterior and tender interior.
Sofia Dankova
[email protected]Absolutely loved the combination of flavors in this recipe. The sweetness of the pomegranate and the tanginess of the tahini complemented each other perfectly.
Seva Noshyn
[email protected]This roasted cauliflower dish was a delightful surprise! The pomegranate and tahini sauce added a unique and flavorful twist, making it a standout dish.