Whole Roasted Cauliflower with Pomegranate and Tahini
Prep Time: 20 min
Total Time: 85 min
YIELDS: 4 servings
Whether you want a vegan-friendly main course for an upcoming dinner party, or a new method for cooking one of your favorite veggies, this cauliflower fits the bill. This recipe seasons a head with cumin and coriander for a subtle hint of spice, then adds a nutty tahini sauce for drizzling over the top. Fresh green herbs and tart ruby pomegranate seeds add a pop of color and flavor to this impressive dish.
In Chinese medicine, Fall is the time of the Metal element. The metal season corresponds with pungent flavors, and the color white. To help embrace the season we chose to feature cauliflower - the ultimate white vegetable. Cauliflower is considered to be “neutral to cooling and sweet.” It aids digestion, generates fluids, and quenches thirst. The pungent, spicy flavors of the herbs and spices used in the recipe also help to drive out pathogens to give protection against upper respiratory pathogens.
Cauliflower is in peak supply in the fall, has a sweet and slightly bitter flavor which can help tonify and regulate the stomach, spleen and both large and small intestines. It is anti-inflammatory, antioxidant, antibiotic and antiviral with impressive amounts of vitamin C, K and beta carotene. Making it a powerhouse of nutrition from both an eastern and western perspective.
INGREDIENTS
Cauliflower:
One 2- to 2 1/2-pound head cauliflower
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley leaves
2 tablespoons toasted pine nuts
2 tablespoons pomegranate seeds
Flaky sea salt, such as Maldon, for garnish
Tahini Sauce:
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
INSTRUCTIONS
For the cauliflower: Preheat the oven to 425 degrees F.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.
photo and recipe credits to Food Network
