This quickly and basic Roasted Cauliflower with Garlic Tahini Sauce could have you ever falling in love with cauliflower. It’s naturally vegan and gluten-free, and basic to make.
You guys, I simply learned as I edit these images how freakin’ Christmasy they look. Like unintentional little red-white-and-green Christmas trees. Oops! Guess I should’ve shared this recipe again in December? But hey, I’m now not going to permit that cease me, simply due to the fact it’s simply method too tasty to maintain all to myself.
Cauliflower doesn’t get talked about a ton, but it’s one among my favourite veggies. (Shhh, don’t inform the inexperienced beans!) And I KNOW you understand what I’m about to say: my favourite method to practice it's roasting it within the oven.
I am so predictable. But seriously, cooking cauliflower any different method can depart it soggy and bland. Roasting brings out the sweetness and provides the rims a lovely golden-brown char. Without a doubt, roasting is the method to go.
This is really a re-vamp of an vintage recipe I shared method again in 2011. To at the present time that recipe is one among my favourite methods to devour cauliflower, but this time I decided to blend it up just a bit by means of way of simplifying the aspect listing and making the sauce completely vegan.
You could be wondering, how can a creamy sauce perhaps be vegan? The reply is, cashews. Cashews are just like the magic aspect in vegan sauces, simply due to the fact they have a tremendous slight and creamy style when combined up with different ingredients.
In this case, just a bit tahini and a entire head of roasted garlic carry plenty of style to the sauce. The richness and protein from the cashews and sesame seeds make it tremendous filling, too, so even although this dish is simply simply vegetables, you’ll be stunned how hearty and satisfying it is.
Before we leap into this recipe, I desire to introduce you to a chum of mine — Lauren over on the weblog Lauren Caris Cooks. Lauren and I had been weblog mates for happening NULL years now, and although we’ve by means of way of no means met in person, I’m really certain she and I would get alongside like sisters in actual life. If only we didn’t dwell half a global apart!
While I was over right the following in Michigan making this roasted cauliflower with tahini garlic sauce, Lauren was in Zurrick, Switzerland, making these Roasted Cauliflower Detox Bowls. (How nice does this look?!) We decided to work collectively on this one by means of way of utilizing the actual similar creamy, delicious sauce in equally our recipes. This way, you get NULL methods to make use of it for the fee of one! (Er… free?)
It was really Lauren who impressed me to do these 31 Days Of Healthy Recipes within the primary place. Back in December, she did a recipe creation calendar — that’s 24 days of recipes most efficient as much as Christmas — which I concept was such a fab idea. Even although the holidays are over, these recipe are nonetheless season right and yummy as ever, and you'll be able to examine all of them out here. If you’re within the market for extra wholesome and basic vegan recipes, Lauren’s weblog is the location to go!
ROASTED CAULIFLOWER WITH GARLIC TAHINI SAUCE AND POMEGRANATE
INGREDIENTS:
For the garlic tahini sauce:
½ cup uncooked cashews, soaked and tired (OR roasted cashews, as they're -- in case your cashews are salted, scale back the salt on this recipe as needed)
2 TBSP room temperature tahini
1 head garlic, roasted*
4-6 TBSP water, or extra as needed
¼-1/2 tsp. kosher salt, to taste
For the cauliflower:
1 big head cauliflower
1-2 TBSP olive oil
Salt and pepper
¼-1/2 cup pomegranate seeds (arils)
2-3 TBSP recent chopped parsley, or cilantro
INSTRUCTIONS:
For the garlic tahini sauce:
Add all foods besides the water and salt to a meals processor. While blending, drizzle within the water just a bit at a time till the sauce begins to turn out to be smooth. Continue processing, scraping down the facets or including further water as needed, till the sauce is as soft as your meals processor could make it. Add salt to taste.
For the cauliflower:
Preheat oven to 375 stages F.
Remove the leaves from the bottom of the cauliflower, but depart the stem intact. Slice the cauliflower into 1-inch thick slabs (I desire to name them "steaks" simply for funsies). The middle of the cauliflower have to cling together, whereas the rims could crumble into florets, but that is okay.
Place all of the cauliflower on a baking sheet (line with foil or parchment for simpler clean-up) and drizzle with olive oil. Season generously with salt and pepper, and roast for about 25-30 minutes, or till the cauliflower is soft and the rims are golden brown.
Drizzle cauliflower with garlic tahini saucce, and sprinkle with recent pomegranate seeds. Garnish with freshly chopped cilantro or parsley (whichever you prefer) and dig in!
NOTES
*You can discover my academic for tips on locate out how you'll be able to roast garlic, here: How To Roast Garlic <-- on this tutorial, I roast the garlic at 400 stages F.. You can absolutely do it at 375, though, and have the garlic roasting on the similar time simply due to the fact the cauliflower.
I desire to throw my garlic within the oven about 15 minutes earlier than the cauliflower, and pull it out simply several minutes earlier than the cauliflower is done. This method I could make the cream sauce and have everything competent at in regards to the similar time.
This recipe works nicely as a edge dish (and will serve about 4 that way) otherwise you'll be able to make it as pale foremost course, wherein case it's going to serve 2-3, depending on how hungry you are. You can blend it up by means of way of serving the cauliflower over a bed of salad greens, or a bowl of rice, if you'd desire to bulk it up a little.