Grilled Cauliflower Salad With Tahini Yogurt Sauce Recipes

Steps:

• Preheat the oven to 425°F (220°C).
• Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
• In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
• Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
• While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
• To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

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.

Steps:

• Bring about 1 inch salted water to a boil in a large pot fitted with a steamer basket. Place cauliflower in basket, stem-side down. Reduce heat to medium, cover, and steam until a sharp knife easily slides into stem, 7 to 10 minutes. Transfer to a plate; let cool slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk together 4 tablespoons olive oil, garam masala, paprika, and garlic; season with salt and pepper. Whisk 2 tablespoons olive-oil mixture into yogurt, along with 1 tablespoon lemon juice; season with salt and pepper. In another bowl, combine cucumbers, tomato, chives, and remaining 2 tablespoons lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
• Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush cauliflower all over with 1 tablespoon olive-oil mixture; season with salt and pepper. Grill top and sides of cauliflower, turning every few minutes and covering grill in between, until florets are charred in places, about 20 minutes. Flip cauliflower stem-side down; brush with remaining oil mixture and grill, covered, until tender but not falling apart, 5 to 8 minutes more. Cut cauliflower into quarters and serve with cucumber salad, yogurt mixture, and chutney.

Steps:

• Remove stem& leaves from cauliflower.
• Wash& pat dry.
• Spread the butter over the cauliflower.
• Sprinkle with seasoned salt& cheese.
• Wrap head of cauliflower in heavy duty aluminum foil.
• Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

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.