Until recently, cauliflower wasn’t a “cool” vegetable. And even now, cauliflower’s most commonly found ground into a pizza crust than sitting proudly on a plate. But Chef Pat’s latest recipe transforms plain cauliflower into a roasted, Middle Eastern-spiced, golden brown beauty! Paired with a herbed tahini dressing made with fresh dill and parsley, there’s no hiding this cauliflower’s cruciferous crunch and balanced nutty notes. Get those ovens pre-heated, and watch our video and see the full recipes below!
View this post on Instagram
Chef Pat’s vegging out this week with a Middle Eastern-spiced, golden brown beauty….and a dressing on the side!! This roasty cauliflower is great on its own….or perhaps on top of a Naf bowl…..!? Let us know if you think this potential topping’s full of cauli-power, and see the full recipe at the link in our bio! . . . . . . . . #dceatss #clevelandfoodie #minneapolisfoodie #mnfoodie #bestfoodphilly #eaterphilly #chicagofoodies #chicagorestaurants #indyfood #indyfoodie #middleeasterncuisine #middleeasternfood #vegetarianfoodshare #vegetarianeats #vegetarianmeals #pitabread #chickenshawarma #hummuslover #nafnafgrill #nafon
- 1 head cauliflower
- 2 TBL vegetable-based oil (avocado, vegetable, olive)
- 1/2 tsp turmeric, ground
- 1/2 tsp chili powder, ground
- 1/2 tsp salt
- 1/4 tsp cumin, ground
- 1/4 tsp coriander, ground
- 1/4 tsp paprika, ground
- Preheat oven to 400F degrees.
- In a small bowl, combine all spices and mix thoroughly. Set aside.
- Using a sharp knife, slice the cauliflower down the middle. Then using a smaller knife, remove the core by making angled cuts.
- Still using the small knife, slice through the stem of the cauliflower florets about 3/4 of the way through, then turn the knife slightly to separate. Repeat until the florets are about the size of a quarter.
- Add the cauliflower florets to a bowl, pouring the oil over top. Lightly toss the florets to coat in oil, then add the seasoning. Continue to toss until florets are evenly seasoned.
- On a baking sheet, spread the florets evenly and place in oven. Set a timer for 15 minutes,
- When the timer goes off, remove sheet from oven and shake to flip the florets over. Set a timer for an additional 10 minutes, and put the sheet back into the oven.
- When the timer goes off, check the florets. They should be golden brown in color, with edges that easily give. If undercooked, add back to oven for an additional 5 minutes.
- When they’re done, serve and eat immediately! Drizzle herbed tahini dressing over top or serve on side.
Herbed Tahini Dressing
- 1 cup tahini
- 1 cup water
- 1/4 cup lemon juice
- 2-3 cloves roasted garlic
- 3/4 cup fresh parsley, washed and dried
- 2 TBL fresh dill, washed and dried
- With a sharp knife, finely chop parsley. With your hands, remove dill from stems.
- Pour tahini, lemon juice, and water into a food processor. Set on high, blend for 10-15 seconds until combined.
- Add the herbs, and pulse for 5 seconds.
- Transfer to suitable container and refrigerate.
- Note: the sauce may thicken when refrigerated, so stir well before using. Add water before using if the liquid becomes too thick.