SPICY ROASTED WHOLE CAULIFLOWER WITH CILANTRO SAUCE, TAHINI SAUCE & CRUNCHY ALMONDS
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eatdrinkplaylablog

SPICY ROASTED WHOLE CAULIFLOWER WITH CILANTRO SAUCE, TAHINI SAUCE & CRUNCHY ALMONDS

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Ingredients

  • 2 cauliflower, trimmed
  •  
  • Spicy marinade
  • 10 tablespoons olive oil
  • 5 tablespoon shatta or Sambal Oelek
  • 1-2 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sweet paprika powder
  • 1/2 small lemon, juiced
  • 1/2 tablespoon salt
  •  
  • Tahini sauce
  • 1/3 cup tahini
  • 1/4 cup water
  • 1 lemon, juiced
  • Salt to taste
  •  
  • Cilantro Sauce
  • zest of 1 lemon
  • 2 garlic cloves, minced
  • 1 bunch cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon Aleppo pepper flakes or other red pepper flakes
  • flaky sea salt to taste
  • 1/3 CUP extra virgin olive oil
  •  
  • For serving (optional)
  • Slivered roasted almonds

Instructions

    Preheat oven to 400 degrees F. Add 1 inch of water to a large pot and bring to a boil.

    Mix together all ingredients for the spicy marinade in a small bowl and set to the side.

    Add cauliflower, bottom down, cover and steam over medium heat 10 minutes. Let drain well in a colander.

    Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30-35 minutes, or until cooked through and nicely roasted.

    In the meantime, mix together all ingredients for the cilantro sauce in a separate bowl and set to the side.

    Also, mix together ingredients for tahini sauce in a food processor.

    Toast slivered almond in olive oil over stove, stir constantly, until lightly golden. Remove from heat, transfer to plate, draining from the oil, and set aside.

    Once cooked, place the cauliflower on serving dish.

    Before serving, drizzle the cauliflower with the tahini sauce and the Cilantro sauce, finally top with toasted almonds.

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