Tahini Roast Broccoli And Cauliflower Food

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

Ingredients

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.

ROASTED CAULI-BROC BOWL WITH TAHINI HUMMUS

Roasted cauli-broc bowl with tahini hummus image

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

Provided by Chelsie Collins

Categories Lunch

Time 40m

Number Of Ingredients 9

Ingredients

400g pack cauliflower & broccoli florets
2 tbsp olive oil
250g ready-to-eat quinoa
2 cooked beetroots , sliced
large handful baby spinach
10 walnuts , toasted and chopped
2 tbsp tahini
3 tbsp hummus
1 lemon , 1/2 juiced, 1/2 cut into wedges

Steps:

The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.
Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.

Nutrition Facts : Calories 533 calories, Fat 37 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

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