TAHINI CAULIFLOWER
Recently I traveled to Israel and had a version of this cauliflower dish several times. I shortened the cooking time by sauteing the cauliflower instead of roasting it. You can throw some garlic cloves in at the same time and they get deliciously golden and soft. The sumac in the za'atar spice really brightens up the whole dish.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
- Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
- Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
- Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
- Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE
Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium-high.
- Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
- Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
- Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
- Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.
ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA
Tahini and Sriracha are both delicious, and work surprisingly well together. This is a savory side dish or appetizer with a kick!
Provided by LauraF
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
- Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
- Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
- Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
- Plate cauliflower and garnish with cilantro and sesame seeds.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 16.6 g, Fat 16 g, Fiber 7.6 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 482.2 mg, Sugar 5.5 g
FRIED CAULIFLOWER WITH TAHINI SAUCE
This is a different way to offer cauliflower as an appetizer or with the main meal. The combination of the lightly fried florets with the tangy tahini sauce is delicious. The cauliflower can be fried early in the day. Refrigerate loosely covered until needed. Reheat at 400° for 5-7 minutes. Serve as directed. The tahini sauce can be prepared up to 3 days in advance. Recipe courtesy Classic Lebanese Cuisine.
Provided by Sandi From CA
Categories Cauliflower
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *** TO PREPARE THE CAULIFLOWER ***.
- Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size.
- Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart.
- Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed.
- *** TO PREPARE THE TAHINI SAUCE ***.
- In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter.
- Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water.
- TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.
CAULIFLOWER WITH TAHINI SAUCE
Australian Good Taste magazine. A simple, low-carb side dish. I haven't tried this yet but it sounds like an interesting way to serve cauliflower. Good for tahini lovers!
Provided by Veggiequeen
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. To make the tahini sauce, place the tahini, water, lemon juice, parsley and garlic in a medium bowl and stir until smooth. Taste and season with salt and pepper. Cover and set aside until serving.
- 2. Heat the oil in a medium saucepan over medium-high heat (if deep frying - see note below).
- 3. Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with remaining cauliflower. Place the fried cauliflower on a serving plate and drizzle with the tahini sauce. Serve immediately.
- Notes:.
- The original recipe suggested deep frying the cauliflower but I recommend reducing the oil to make this lower in fat. Alternatively, the cauliflower could be baked in the oven.
- The tahini sauce (step 1) can be made up to 2 days ahead and kept in an airtight container in the fridge.
Nutrition Facts : Calories 172.8, Fat 9.8, SaturatedFat 1.4, Sodium 79, Carbohydrate 18.2, Fiber 7.2, Sugar 5.4, Protein 7.9
More about "cauliflower with tahini sauce recipes"
ROASTED CAULIFLOWER WITH TAHINI AND FRESH MINT - A …
From abeautifulplate.com
4.8/5 (58)Total Time 35 minsCategory Vegetable Side DishesCalories 188 per serving
- Prepare the Cauliflower: Preheat the oven to 450 degrees Fahrenheit (230 Celsius) with a rack in the center position. Set a clean and unlined half sheet pan aside.
- Using a large chef's knife, cut off the stalk of the cauliflower so it lays flat on your cutting board. Set the stem and any leaves aside (these are edible, see 'tips for success' box below on ways to use them!).
- Starting from the top of the cauliflower crown down to the core, slice the cauliflower in half. Holding each cauliflower half with one hand, use your knife at an angle to cut alongside the core in an upside-down V shape. Use your knife to halve or quarter any remaining large florets (top of the crown down through the stem) so that all the florets are medium-large in size. For more tips and step by step photos, check out my how to cut cauliflower guide.
- Place the florets in a large mixing bowl. Add the extra virgin olive oil, salt, and red pepper flakes to the bowl and toss gently until the florets are evenly coated with the oil and seasoning.
TAHINI ROASTED CAULIFLOWER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (9)Total Time 1 hrCategory Dinner, Entree, Lunch, Side DishCalories 241 per serving
FRIED CAULIFLOWER WITH TAHINI SAUCE | HADIAS LEBANESE …
From hadiaslebanesecuisine.com
ROASTED CAULIFLOWER WITH TAHINI SAUCE | SAVEUR
From saveur.com
BEST CAULIFLOWER WITH TAHINI RECIPE - HOW TO MAKE CAULIFLOWER …
From 177milkstreet.com
AIR FRYER CAULIFLOWER - PLANT BASED SCHOOL
From theplantbasedschool.com
ROASTED CAULIFLOWER CHICKPEA PITAS WITH TAHINI SAUCE
From elizabethraybould.com
WHOLE ROASTED CAULIFLOWER W/ TAHINI SAUCE - THE SIMPLE …
From simple-veganista.com
WHOLE ROASTED CAULIFLOWER WITH LEMON TAHINI SAUCE
From renatacollective.com
CHARRED CAULIFLOWER WITH GARLIC TAHINI SAUCE RECIPE
From saltandwind.com
MIDDLE EASTERN ROASTED CAULIFLOWER WITH TAHINI - FOOD …
From foodnetwork.ca
EASY WHOLE ROAST CAULIFLOWER WITH LEMON TAHINI SAUCE RECIPE
From latimes.com
LEBANESE CAULIFLOWER WITH PINE NUTS AND TAHINI RECIPE
From thefoodblog.com.au
ROASTED CAULIFLOWER WITH TAHINI SAUCE. - SAILOR BAILEY
From sailorbailey.com
BEST ROASTED CAULIFLOWER WITH TAHINI AND LEMON RECIPE - HOW TO …
From 177milkstreet.com
BUFFALO CAULIFLOWER BOWLS L SHERI SILVER
From sherisilver.com
ROASTED CAULIFLOWER WITH TAHINI SAUCE - RECIPE - MARCHé ADONIS
From groupeadonis.ca
CAULIFLOWER APPETIZER RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ROASTED CAULIFLOWER WITH LEMON HERB TAHINI SAUCE
From mypureplants.com
You'll also love