Tuesday, December 9, 2014

Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing

I'm kind of in love with the Middle East in oh so many ways, while the cuisine may be nowhere near as stimulating as the political movements going on at any given moment, that is sort of like saying something is shorter than a giraffe.

I whipped this dish together with a few friends and fell in love with it so hard I immediately ran to the store first thing the next day to get more cauliflower and make it again because ZOMG I NEEDED TO SHARE THIS WITH THE (INTER)WORLD ASAP!

The original recipe I used had you frying the cauliflower, which added all sorts of work, time, dishes, and fat, and while I'm kind of into all of those things my freak festishes aren't necc. your freak fetishes so I opted to roast the cauliflower instead.

It is kind of an amazing dish right now for those of us trapped in New England, but vegetal and seasonally appropriate. Stores great for lunches and munches the next day.

Roasted Cauliflower with Pomegranate Molasses & Lemon Tahini Dressing

  • 1 batch of Tahini Sauce 4 Everything
  • 4~ lbs head(s of) Cauliflower
  • Pomegranate molasses
  • Canola (or other high heat neutral oil) for roasting
  • Salt & pepper for seasoning
  • Optional fresh chopped green herbs for garnish (Parsley, cilantro, chives, etc.) 
Preheat oven to 500.

Chop the cauliflower into florets about the size of your thumb, and toss with enough oil to lightly coat. Place on 2 sheet pans covered in parchment paper, sprinkle with salt and fresh ground pepper, and place in oven for about 15 minutes, rotating until they're evenly goldened.

Arrange the cauliflower in a serving dish and lightly drizzle with pomegranate molasses and tahini sauce.  Garnish with chopped herbs if available.

Six years ago this December I posted a recipe for a pretty good Creamy Eggplant Roasted Red Pepper soup.

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