Cauliflower, a humble vegetable often relegated to side-dish status, is about to become the star of your next meal. This versatile cruciferous powerhouse takes center stage in two incredibly flavorful Middle Eastern-inspired recipes: Tahini Cauliflower and Roasted Cauliflower. Both recipes showcase the unique adaptability of cauliflower, transforming it from bland to breathtaking with simple yet impactful techniques and ingredients. Prepare to experience cauliflower in a whole new light, bursting with umami depth and aromatic spices. Forget everything you thought you knew about this often-overlooked vegetable.
These two recipes are designed to be both delicious and easily accessible, utilizing common pantry staples and straightforward methods. From the creamy, nutty richness of the Tahini Cauliflower to the satisfyingly crispy and fragrant Roasted Cauliflower, each dish offers a distinct yet equally satisfying culinary experience. Ready to embark on a flavorful journey? Let's dive into the step-by-step instructions and transform your cauliflower into a culinary masterpiece.
Tools Needed
- oven
- baking dish
- baking tray
- pan
- blender or food processor
- kitchen towels
Ingredients
Step-by-Step Instructions
Step 1. Crispy Fried Cauliflower with Tahini Sauce
- Break down cauliflower, removing stalks and leaves, cut into bite-sized florets. Wash and dry.
- Fry cauliflower in batches in vegetable oil (1cm depth) at high heat for ~4 minutes per side until golden brown. Season with salt.
- Sauté 2-3 chopped onions in olive oil over medium heat for 5 minutes until softened and browned.
- Blend 400ml water, 120g tahini, 1/4 cup lemon juice, 3 minced garlic cloves, 1/2 tsp each of salt, black pepper, cayenne pepper, and 1/4 tsp cumin until smooth.
- Layer fried cauliflower and browned onions in a baking dish. Pour tahini sauce over everything.
- Bake at 180°C (356°F) for 30-40 minutes until browned and bubbling. Let cool slightly before garnishing with chopped parsley, fried pine nuts, and chili flakes.
Step 2. Spiced Roasted Cauliflower with Lemon-Chili Dressing
- Parboil whole cauliflower (face down, weighted down) in boiling water for 10 minutes.
- Combine 3 tbsp olive oil, salt, cumin, sumac, black pepper, paprika, turmeric, cayenne pepper, and ground coriander.
- Coat cauliflower with spice rub. Add a whole head of garlic to the baking tray.
- Bake covered in foil at 180°C (356°F) for 20-30 minutes. Remove foil and continue roasting.
- Blend roughly chopped green chili, salt, and lemon juice until smooth.
- Dress cooked cauliflower with lemon chili dressing, let sit for 5 minutes. Transfer to serving plate.
- Top with tahini sauce, pomegranate-walnut topping, fried pine nuts, pomegranate seeds, and chopped parsley.
Read more: Arabian Flame Grilled Fish (Samak Mashwi) Recipe
Tips
- Frozen cauliflower works well but might cause gas.
- Don't overcrowd the pan when frying cauliflower.
- Tahini sauce will thicken during baking.
Nutrition
- N/A
FAQs
1. Can I make these recipes ahead of time?
Yes! The Roasted Cauliflower can be made a day ahead and reheated. The Tahini Cauliflower is best served fresh, but can be prepared up to a few hours in advance and stored in the refrigerator.
2. What can I substitute for tahini if I don't have any?
While tahini provides a unique flavor, you can try substituting with a smooth peanut butter or cashew butter for a similar creamy texture, though the flavor will be slightly different.
These two Middle Eastern-inspired cauliflower recipes offer a delicious and accessible way to elevate this versatile vegetable. From the creamy tahini to the perfectly roasted spices, each dish provides a unique and satisfying taste experience. We hope you enjoy experimenting with these recipes and discovering the incredible umami potential of cauliflower!