Sunday, February 10, 2013

Cauliflower with Tahini

The original recipe for this calls for deep-frying the cauliflower, but I opted to roast instead to make it a little healthier and less likely for me to splatter oil. The tahini sauce for the cauliflower is fantastic, but I'm a sucker for anything with tahini and adding pomegranate molasses to the mix made it that much better.

One year ago: Spicy Coriander Salad
Two years ago: Lemon Souffle Pancakes
Three years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nut Pasta

Cauliflower with Tahini (adapted from Jerusalem)

2 tbsp sunflower oil
2 medium heads cauliflower (1kg), divided into florets
8 green onions, divided into 3 long segments
180g light tahini paste
2 garlic cloves, minced
15g chopped parsley
15g chopped mint
150g Greek yogurt
1/4 cup lemon juice, plus zest of 1 lemon
1 tsp pomegranate molasses
3/4 cup water

1. Preheat oven to 450F. Place cauliflower in roasting pan and drizzle with oil. Roast for 30 minutes or until tender. Allow the cauliflower to cool slightly.
2. Pour tahini paste into a large mixing bowl and add garlic, chopped herbs, yogurt, lemon juice, zest, pomegranate molasses, and salt and pepper. Stir with wooden spoon and add water to thin to a honey-like consistency.
3. Add cauliflower and green onions to tahini and stir well. Serve.

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