Over the past couple of years I’ve been leaning towards going vegetarian. I guess, I could never entirely stop eating meat (or seafood or chicken) but due to health reasons, I have been trying to cut back on animal proteins. However, it is often hard to feel full after a meal of only vegetables but I there are some hearty vegetables that have more substance to them and cauliflower is certainly one of them. I love the delicate flavor of cauliflower and am always looking for new ways to make it. Sometimes I roast the whole cauliflower in an oven, sometimes I make a curried version of it (Indian way of cooking cauliflower) and at other times I roast the florets. Today I roasted the florets and while they were still warm, I drizzled some thick Balsamic and a Tahina sauce over them. It was a quick and delicious warm salad. I served it with a bit of warm pita bread on the side.
1. 1 head of fresh cauliflower
2. 2 teaspoons of coriander seeds
3. ½ teaspoon of cumin seeds
4. A pinch of coarse salt (I used Maldon)
5. 2 tablespoons of Tahina paste (available at Middle Eastern stores)
6. 1 tablespoon of a thick aged Balsamic (I used a strawberry flavored Balsamic) – make sure that you are using a thickened aged Balsamic and not Balsamic Vinegar.
7. 2-3 tablespoons of Extra Virgin Olive Oil
8. A small bunch of fresh flat-leaf Parsley
9. Juice of half a lemon
10. One large clove of garlic
1. Preheat the oven at 350F.
3. Place the cauliflower over a cookie sheet and drizzle about 1-2 tablespoons of extra virgin olive oil over the florets. Try to coat the florets evenly.
4. Place the cookie sheet in the oven for about 25-30 minutes to roast the cauliflower (time varies a bit depending on whether your oven runs a bit hot or a bit cool). Half –way through the roasting process turn the florets over so that they are roasted evenly on each side.
5. While the cauliflower is roasting, you can make the Tahina sauce.
6. Place one peeled clove of garlic, the juice of half a lemon, 1-2 tablespoons of water, 2 tablespoons of Tahina paste and 1 tablespoon of extra virgin olive oil in a small food processor and grind everything to a paste.
12. Sprinkle the coriander powder over the roasted cauliflower.
13. Also sprinkle the coarse salt.
14. Gently drizzle the thick Balsamic over the cauliflower florets.
15. Also evenly spread the Tahina Sauce over the cauliflower.
16. Sprinkle the chopped parsley leaves over the cauliflower and serve immediately while the cauliflower is still warm.