Roasted Cauliflower And Sesame Spread From Chef Jerry Traunfeld Food
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
SESAME ROASTED CAULIFLOWER
I found this recipe in my Canadian Living magazine tried it and loved it.Now we want this every night.Shared this with my friends at work and they loved it too.First time I made it I didn't have any green onions so spread on some minced dried onion.
Provided by Darlaha
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- -Cut cauliflower into florets. Toss with vegetable oil, sesame seeds, sesame oil, salt and pepper.
- -Spread on greased large rimmed baking sheet;roast in 400F oven stirring once until tender and browned, about 45 minutes.
- -Sprinkle with onion, toss and bake until slightly wilted about 5 minutes.
Nutrition Facts : Calories 144.7, Fat 11.8, SaturatedFat 1.6, Sodium 334.8, Carbohydrate 8.7, Fiber 4.1, Sugar 3.5, Protein 3.5
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
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