Whole roasted cauliflower with tahini | Middle Eastern spiced roasted vegetable with creamy dip
(0)
72 min
Masterpiece
Kifli Kukták
Látványos, aromás egészben sült karfiol füstölt paprikás, köményes és chilis vajban pirítva, selymes tahinis joghurtágyon tálalva, roppanós pisztáciával, friss gránátalmamaggal és petrezselyemmel.
Ingredients
Preparation method
Preparation and parboiling
Remove the outer green leaves of the cauliflower and trim the stem flat so that the head of cauliflower can stand securely upright. Bring a large pot of plenty of lightly salted water to a boil.
Place the cauliflower upside down in the boiling water and parboil over medium heat for 12 minutes until slightly softened but still holding its shape. Carefully lift it out with a slotted spoon, let it drain thoroughly, and then pat dry with paper towels.
Seasoning and roasting
Preheat the oven to 220 °C (conventional top and bottom heat). In a small bowl, mix together the melted butter, extra virgin olive oil, smoked paprika, garlic granules, chili, ground cumin, salt, and freshly ground black pepper.
Chef's tip
If you want to make a vegan version, simply replace the butter entirely with extra virgin olive oil, and the yogurt with plain plant-based yogurt.
The tart sweetness of the pomegranate and the crunch of roasted pistachios create a perfect harmony with the smoky, spiced roasted cauliflower and creamy tahini.
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