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.
ROASTED CAULIFLOWER WITH DATES AND PINE NUTS (CLAIRE ROBINSON)
Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. This could easily be made vegan by using vegan margarine which is what I did. The first time I made it I made it as is and loved it. Second time I added chinks of butternut squash and used walnuts in place of pine nuts and then topped it with manchego shavings.....delish! We eat this as a main course.
Provided by januarybride
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY
My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
- Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
- Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.
Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4
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