I don’t have much to say about this post other than the fact that all I wanted to do was to take a good picture of a roasted cauliflower! As simple as that!
And the funny thing is that surprisingly enough, it ended up tasting so good…
I had no idea what I was doing, but there were so many ingredients that I knew I wanted to include for sure.
I knew I was going to make a marinade because I would roast the cauliflower for 55M.
I knew I would garnish my cauliflower with vibrant colors and textures.
I also knew that I would make a special tahini sauce.
Lastly, I knew that I was going to make a salad that would pair really well with the cauliflower since there would be many common ingredients.
You could consider this a vegan dish if you eliminate the parmesan cheese, but I couldn’t allow myself to :).
Lets take a minute and appreciate how impressive this would look on any dinner table.
Roasted Cauliflower
Because cauliflower is such a bland vegetable, I played a lot with flavors and seasonings.
Ingredients
- 1 medium sized Cauliflower (washed and cleaned from green leaves)
- Marinade:
- 4 crushed garlic
- Juice of 1 lemon
- 4 TB olive oil
- 1/2 tsp salt
- 1 tsp all- purpose seasoning
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Tahini Sauce:
- 2 TB tahini
- 3 TB lemon juice
- 6-8 TB hot water
- 1 tsp salt
- 1 tsp garlic powder
- Garnish:
- 4 TB finely chopped parsley
- 4 TB pomegranate seeds
- 5 TB grated parmesan cheese
- extra garlic powder, smoked paprika, all-purpose seasoning
- Salad:
- 3 Romaine Lettuce leaves (finely chopped)
- One handful parsley (finely chopped)
- 2 Cucumbers (peeled and finely chopped)
- 1 Tomato (peeled and finely chopped)
- 4 TB pomegranate seeds
- Salad Dressing:
- 5 TB olive oil
- 4 TB lemon juice
- 1 tsp salt
Directions
- Step 1 Preheat oven to 170 degrees celsius.
- Step 2 Mix all the ingredients of the marinade and whisk really well. Drizzle on cauliflower and with your hands spread all over.
- Step 3 Put on iron skillet and cover really tight with aluminum foil. Bake for 55M and the last 5M remove aluminum foil and roast from the top.
- Step 4 Prepare tahini sauce. As you slowly add the lemon to the tahini it will thicken therefore gradually add the hot water and whisk really well until it becomes like a paste. Alternate between lemon and water and do not put the full quantities at once. Finally add salt and garlic powder.
- Step 5 Prepare salad and dressing.
- Step 6 Once you remove the cauliflower from oven, garnish it with parmesan (spread while cauliflower is still hot), pomegranate seeds, and parsley.
- Step 7 Once the cauliflower is cut and served, sprinkle additional garlic powder, smoked paprika, and all purpose seasoning. Drizzle tahini sauce and serve with a side of salad.