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Recipe - Whole roasted cauliflower with tahini dressing, pomegranate and pistachio nuts


Main course, 4 persons.

Equipment: Dutchdeluxes Medium Rectangular Oven Dish, pestle and mortar, brush.

Ingredients:

  • 1 Cauliflower (medium/large)
  • 1 Garlic clove, peeled
  • ½ tsp. Ground turmeric
  • ½ tsp. Cumin seeds
  • 1 tsp Coriander seeds
  • 2 tbsp. Olive oil + 1 teaspoon
  • 4 Lemons
  • 3 tbsp. Tahini paste (sesame paste)
  • 1 tbsp. Greek yogurt
  • 1 Bunch flat leaf parsley
  • 1 Bunch fresh dill
  • 1 Pomegranate (or 150 gr. pomegranate seeds)
  • 50 gr. Peeled pistachio nuts
  • Za'atar (Middle Eastern herb mix)
  • Freshly ground black pepper
  • (Sea)salt

Preparation method:

  • Heat the oven to 240 degrees Celsius.
  • Bring a large pot of water with 2 teaspoons of salt to a boil.
  • Remove the leaves from the cauliflower and cut the stem straight so it can stand up. Boil the cauliflower for 7 minutes, white part down. Drain and let it steam in a sieve for 10 minutes.
  • Toast the cumin and coriander seeds 2-3 minutes in a small pan until fragrant. Remove and grind in a pestle and mortar until fine with 1 teaspoon of seasalt. Add 1 clove of garlic and grind to a paste. Add 2 tablespoons of oil, a few twists of black pepper and the curcuma and mix well.
  • Add 1 teaspoon of oil to the center of the oven dish and place the cauliflower. Brush the entire cauliflower with the herb oil.

  •  Place the cauliflower in the middle of the oven voor approximately 45 minutes (depending on the size).
  • Check the cauliflower halfway and turn. Add 2 halved lemons to the oven dish at this point.
  • Make the dressing by combining 3 tablespoons of tahini with 1 ½ tablespoons of lemon juice.
  • Add 3 tablespoons of warm water and 1 tablespoon of yoghurt. For a thinner dressing, add more water. Taste and season with salt and fresh black pepper and extra lemon juice or yoghurt if needed.
  • Remove the seeds from the pomegranate above a bowl. Toast the pistachios in a frying pan, remove and chop roughly. Also roughly chop the dill and parsley.
  • The cauliflower is ready when you can easily pierce a knife or pin through the center. The cauliflower should have a brown, charred color, which gives added flavour.
  • Garnish the cauliflower with the nuts, pomegranate, herbs and za’atar and serve with the charred lemon, dressing and extra za’atar to taste.

 


Variations:

  • Try adding a minced clove of garlic to the dressing or some chopped green herbs like coriander.
  • Replace the pistachios with toasted shaved almonds.
  • Replace the za’atar with sumac.

 

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