ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY
This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!
Provided by Nichi Hoskins
Categories Sides
Time 37m
Yield 8 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams
ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING
Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.
Provided by Marc Murphy
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
- To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
- Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.
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.
CURRY YOGURT ROASTED CAULIFLOWER
While in Vegas, this was an item on the buffet at the Paris. I ran into the executive Chef and gave him my compliments, because it was SOO yummy! He gave me an idea of how they made it... mine turned out very close to what we had in Vegas. (prep/cooking time does not include pre-mixing the yogurt sauce)
Provided by CHRISSYG
Categories Cauliflower
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- At least 2 hours ahead of time, mix yogurt, spices, lemon juice in a small bowl, refrigerate until ready to use.
- Preheat oven to 375 degrees F.
- Break cauliflower into small to medium sized florets.
- Toss in a large bowl with salt, pepper and olive oil.
- Spread on a cookie sheet in one layer and bake in pre-heated oven for about 15 minutes until beginning to soften.
- Remove from oven and return to large bowl.
- stir chopped cilantro into yogurt/spice mixture and spoon over califlower.
- toss to coat well (you may not need ALL of the yogurt, depending on how large of a head of cauliflower you have).
- return to baking sheet and continue to bake for about another 5-10 minutes (cook to your liking, some prefer some crunch left in their veggies).
- remove from oven and enjoy!
Nutrition Facts : Calories 75.1, Fat 4, SaturatedFat 0.6, Sodium 626.6, Carbohydrate 9, Fiber 3.6, Sugar 2.9, Protein 3.1
ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE
Make and share this Roasted Cauliflower in Lemon-Tahini Sauce recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack in top position. Preheat oven to 425°F
- Toss cauliflower with 2 teaspoons olive oil, and season with salt.
- Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
- Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
- Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
- Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
- Sprinkle with parsley and sesame seeds, and serve.
Nutrition Facts : Calories 145.3, Fat 8.9, SaturatedFat 1.3, Sodium 214.9, Carbohydrate 14.3, Fiber 6.2, Sugar 5.2, Protein 5.8
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
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