Roasted Cauliflower with Pomegranate and Tahini

Name: Roasted Cauliflower with Pomegranate and Tahini
Prep time: PT15 minutes
Cook time: PT45 minutes
Total time: PT1 hour
Yield: 4
Cuisine: Israel
Ingredients: 1 large head Cauliflower (trimmed of green leaves, bottom sliced flat to stand upright); 3 tbsp Olive oil; 1 tsp Paprika; 1.25 tsp Salt (divided); 1 to taste Black pepper; 0.5 cup Tahini; 3 tbsp Fresh lemon juice; 2 tbsp Pomegranate molasses; 1 clove Garlic (minced); 0.25 cup Water (or more, as needed for sauce consistency); 0.33 cup Pomegranate seeds (for garnish); 1 cup Fresh dill (chopped, for garnish); 1 cup Fresh flat-leaf parsley (chopped, for garnish); 0.25 cup Roasted and skinned hazelnuts (roughly chopped, for garnish (optional)); 0.25 cup Unsulfured green raisins (soaked in warm water for 15 minutes and drained (optional))

A vibrant and flavorful dish featuring a whole roasted cauliflower drizzled with a creamy tahini sauce and garnished with jewel-like pomegranate seeds. This dish is a popular modern Israeli classic, often found in restaurants and home kitchens alike, showcasing the region's affinity for fresh ingredients and bold flavors.

準備時間15 minutes

調理時間45 minutes

合計時間1 hour

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
💡 プロのコツ: Ensure the oven is fully preheated for optimal roasting.
2
Prepare the cauliflower: Remove the green leaves and slice the bottom flat so it can stand upright. If the cauliflower is very large, you can cut it into thick steaks.
💡 プロのコツ: A flat base ensures even cooking and presentation.
3
In a small bowl, combine 1 tbsp olive oil, paprika, 3/4 tsp salt, and black pepper. Brush this mixture all over the outside of the cauliflower, ensuring it's well-coated.
4
Place the cauliflower on the prepared baking sheet. Roast for 30-40 minutes, or until the outer leaves are browned and tender when pierced with a fork. If cutting into steaks, roast for about 20-25 minutes per side.
💡 プロのコツ: Rotate the baking sheet halfway through for even cooking.
5
While the cauliflower roasts, prepare the tahini sauce: In a medium bowl, whisk together the tahini, lemon juice, pomegranate molasses, minced garlic, remaining 1/4 tsp salt, and 1/4 cup water. Add more water, 1 tbsp at a time, until the sauce reaches a pourable consistency.
💡 プロのコツ: The sauce should be smooth and easily drizzled.
6
Once the cauliflower is roasted, transfer it to a serving platter. Drizzle generously with the tahini sauce.
💡 プロのコツ: Serve immediately while warm.
7
Garnish with pomegranate seeds, chopped dill, parsley, and optional hazelnuts and raisins.

調理履歴を記録する

💡 プロのコツ

✓For a deeper flavor, you can par-boil the cauliflower for 5-10 minutes before roasting.
✓Adjust the amount of pomegranate molasses to your preference for sweetness and tang.
✓Feel free to add other spices like cumin or coriander to the rub for extra flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Cut the cauliflower into florets before roasting for quicker cooking and easier serving.
Add a pinch of cayenne pepper to the tahini sauce for a hint of spice.
Serve with a side of pita bread or a simple green salad.