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.

준비 시간15 minutes

조리 시간45 minutes

총 시간1 hour

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: Serve immediately while warm.
7
Garnish with pomegranate seeds, chopped dill, parsley, and optional hazelnuts and raisins.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.