Roasted Cauliflower in Tahini Dressing

Roasted Cauliflower in Tahini Dressing

One of my favorite vegetables is cauliflower. I love it raw, cooked, baked, and as cauliflower rice.

A few weeks ago I saw this version on a tahini dressing, and thought I had to try it. it didn’t disappoint.

The cauliflower is sprinkled with cumin and roasted in the oven, then placed on top of the dressing, with a topping of parsley, onion and almonds

This is the perfect side for a piece of grilled meat, like lamb or chicken.

Serves 4.

Ingredients:

Roasted cauliflower:

• 1 cauliflower, cut into bouquets

• 4 tablespoons olive oil

• 1 tablespoon cumin

• Sprinkle of salt

Tahini dressing:

• 2 tablespoons tahini

• 6 tablespoons Greek yogurt

• 1 garlic clove,

• 1 tablespoon lemon juice, freshly squeezed

• Salt to taste

Topping:

• 4 tablespoons almonds, roasted and chopped

• 1 handful Italian parsley, chopped

• 1 small onion, finely diced

Directions:

Preheat the oven to 430℉/220℃.

Place cauliflower on a parchment paper lined baking sheet, drizzle olive oil over and sprinkle salt and cumin, mix it so the cauliflower is evenly coated. Roast the cauliflower for 15-20 minutes. You want them to be tender with a bit of a crunchy texture.

Mix the ingredients to the dressing and season additional salt and lemon juice to taste.

Mix the topping in a bowl, and set aside

Spread the dressing on to a serving dish, place the roasted cauliflower on top, adding the topping on last.

Serve immediately.

Enjoy

Danish version:

Bagt blomkål med tahindressing

Ingredienser:

Blomkål:

• 1 blomkål, delt op i buketter

• 4 spsk oliven olie

• 1 spsk spidskommen

• Lidt salt

Tahindressing:

• 2 spsk tahini

• 6 spsk græsk yoghurt

• 1 fed hvidløg

• 1 spsk friskpresset citronsaft

• Salt, efter smag

Topping:

• 4 spsk grofthakkede ristede mandler

• 1 håndfuld bredbladet persille, groft hakket

• 1 lille løg, finthakket

Fremgangsmåde:

Forvarm oven til 220℃.

Blomkål:

Vend blomkålsbuketterne med olivenolie, spidskommen og salt. Kom blomkålen på en bageplade, med bagepapir. Bag blomkålen i 15-20 minutter indtil de er møre med lidt bid, og har fået lidt farve.

Dressing:

Bland alle ingredienserne sammen i en skål, smag til med ekstra salt og citron.

Topping:

Bland ingredienserne sammen.

Kom et godt lag dressing ud på et fad, kom det bagte blomkål ovenpå. Fordel toppingen øverst og server.

Enjoy!

Roasted Cauliflower

Roasted Cauliflower

One of my favorite vegetables is cauliflower. It's very versatile, I use it as rice, raw in salads, boiled, roasted, everything goes with Cauliflower. 

These roasted cauliflower florets are a perfect side for a roasted chicken. 

Ingredients:

• 1 medium cauliflower, cut into florets
• olive oil
• 1 teaspoon lemon pepper
• ½ teaspoon cumin
• salt
• shaved parmesan 
• (capers)

Directions:

Preheat the oven to 475℉ (250℃).

Place the cauliflower florets on a baking sheet. Drizzle the cauliflower with olive oil, and season with the lemon pepper, cumin and salt. Place baking sheet in the oven and cook for 18-25 minutes, stirring occasionally to ensure even roasting. I like a good caramelization on the cauliflower, so I put them in the oven before the oven is preheated all the way.

Remove cauliflower from the oven and sprinkle with the Parmesan and some capers (if you have some). Serve immediately while still warm.

Enjoy!

The Danish Version:

Ristet Blomkål

Ingredienser:

• 1 medium blomkål, skåret i buketter
• olivenolie
• 1 tsk citronpeber
• ½ tsk spidskommen
• salt
• høvlet parmesan 
• kapers

Fremgangsmåde:

Varm ovnen op til 250℃.

Kom blomkålsbuketterne i et ovnfast fad i ét lag, eller læg dem spredt på en bareplade. Hæld olivenolien henover. Drys citronpeber, spidskommen of salt på, og vend det hele rundt så alle buketterne er dækkede. (dette kan også gøres i en frysepose før man kommer blomkålen i fadet/på pladen.

Kom blomkålen i ovnen og bag dem i ca 18-25 minutter, vend dem rundt undervejs, så de får en jævn farve. 

Tag blomkålen ud af ovnen og kom parmesan og kapers (hvis du har nogle) henover, og server den straks.

Velbekomme.