INGREDIENTS

  • 1 medium-sized cauliflower
  • A handful of toasted almonds

FOR THE BAHARAT SPICE BLEND:

  • 1 1/2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 5 cloves
  • 1 teaspoon cardamom seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 tablespoon paprika
  • 1 teaspoon turmeric

FOR THE TAHINI COATING:

  • 3 tablespoons tahini
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon baharat spice blend (see above)
  • 1 tablespoon water
  • 1/2 teaspoon salt

FOR THE LEMONY HERB OIL:

  • A bundle of parsley
  • A bundle of cilantro
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • A pinch of salt

PREPARATION

TO MAKE THE BAHARAT SPICE BLEND:

  1. Toast peppercorns, coriander, cumin, and cloves on a hot dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add rest of the spices and mix together.

TO MAKE THE TAHINI COATING:

  1. Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.

TO MAKE THE LEMONY HERB OIL:

  1. Blend all ingredients into a smooth, pesto-like paste.

TO MAKE THE CAULIFLOWER:

  1. Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.
  2. Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
  3. Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
  4. Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.
  5. Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.

 

Source: onegreenplanet

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