Cauliflower In Tomato Sauce Kounoupithi Yahini Food

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TAHINI CAULIFLOWER



Tahini Cauliflower image

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

1/4 cup olive oil
1/4 cup canola oil
5 cloves garlic, peeled and trimmed
1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
2 teaspoons pomegranate molasses or honey
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 tablespoon za'atar spice
1/4 cup fresh parsley leaves, chopped

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.

CAULIFLOWER IN TOMATO SAUCE (KOUNOUPITHI YAHINI)



Cauliflower in Tomato Sauce (Kounoupithi Yahini) image

Another find from a cookbook given to me many years ago, by my wonderful Mother. The recipe states -- The tomato sauce for this popular Greek dish can be deliciously thickened with fresh or soured cream.

Provided by Tisme

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large cauliflower, cut into florets
2 large onions, finely chopped
100 ml olive oil
250 ml tomato juice
250 ml water
1 -2 garlic clove, crushed
parsley, finely chopped
salt and pepper

Steps:

  • Heat the oil and fry the onions until they are golden brown, add the garlic and stir well.
  • Combine the tomato juice with the water and add to the pan with the salt, pepper and parsley. Stir well and bring to a gentle boil.
  • Add the cauliflower flowerets cook until tender. Remove cauliflower with a slotted spoon and serve hot.
  • Serve sauce separately, thickened with cream if you like.

Nutrition Facts : Calories 285.2, Fat 22.3, SaturatedFat 3.1, Sodium 236.9, Carbohydrate 20.3, Fiber 5.7, Sugar 9.4, Protein 5.4

KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)



Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) image

Make and share this Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) recipe from Food.com.

Provided by COOKGIRl

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
30 ounces Italian plum tomatoes
1 bay leaf
2 teaspoons dried Greek oregano
2 inches cinnamon sticks
salt
fresh ground black pepper
1 large head cauliflower
1 tablespoon fresh lemon juice
5 ounces feta cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
  • Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
  • Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
  • Grate the feta cheese on the top and garnish with black pepper.
  • Bake in the preheated oven for approximately 25 minutes.

Nutrition Facts : Calories 332.1, Fat 22.3, SaturatedFat 7.7, Cholesterol 33.4, Sodium 494.8, Carbohydrate 26.4, Fiber 8.8, Sugar 13.9, Protein 12

CAULIFLOWER IN TAHINI SAUCE



Cauliflower in Tahini sauce image

This amazing recipe just got all the freshness flavours of a perfect middle eastern starter

Provided by orihell

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a big pan , cut the cauliflower in to florets , remove the stokes.
  • when the oil is hot add the florets, make sure they are fully covered, and fry them until they are golden brown.
  • meanwhile you can prepare the tahini sauce in a bowl add the tahini paste and the water
  • whisk until there are no lumps. add the juice of 3 lemons crushed the garlic to a paste and add it as well. season and taste. the sauce should be light and rather pale.
  • drain the cauliflower from excess fat. squeeze the 2 lemons on top of the florets.
  • serve with the sauce on the side or on top finish with leaves of mint.

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