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Baked Cauliflower with Tahini sauce and Pine-nuts
Tahini is a paste made from sesame seeds and is a staple in Mediterranean cuisine. It can be found usually in the nut butter aisle, or sometimes it's located in the ethnic section of the supermarket. Mixing the tahini paste with water and lemon makes the tahini sauce and the key is to balance the salt and acidity just right.
It can be made ahead of time and kept in a sealed container in the refrigerator for up to 4 days. You can use this sauce on basically everything: grilled chicken, fish, raw or cooked vegetables, salads, sandwiches etc. Use a bit more water to use it as a dressing and a bit less water to use as a spread or a dip.
In this recipe, a classic combination of roasted cauliflower and tahini can be a real treat but can take a long time to bake! Using this pre-cooking method gets you great results in no time.
Ingredients
- 1 fresh head of cauliflower
- ½ cup pure Tahini paste
- Juice of 1 lemon
- 1 clove crushed garlic
- ¼ bunch chopped parsley
- A handful of roasted pine nuts
- Olive oil
- Kosher Salt and freshly ground black pepper
Instructions
- Set oven to high (400F).
- Add 1/2 cup of water and the cauliflower to your Pressure Cooker cooking pot.
- Lock-on Lid and close pressure valve set the time to 0.
- By the time the pot reaches full pressure, the cauliflower is fully cooked.
- Use the quick-release to release steam stop the cooking process and drain the cauliflower.
- Cover the cauliflower with a good amount of olive oil and kosher salt and lay on a baking sheet.
- Place the baking sheet in a center rack of the oven and bake for 10 minutes, switching to broil for the last 3 minutes to get good browning.
- In the meantime, mix the tahini: whisk together the tahini paste with 1/2 cup of cold water until the mixure is smooth and creamy. Add the crushed garlic, lemon juice, salt, and pepper to taste.
- Serve the cauliflower topped with the tahini sauce and garnish with chopped parsley and pine nuts.
Notes
Another way of serving this dish by cutting the cauliflower to florets, no need to precook, toss them with a good amount of olive oil and salt, and spread evenly on parchment paper-covered baking sheet. Make sure the sheet is not crowded and space out the florets as much as possible. Roast 20-30 minutes, until golden brown, tossing and turning the florets after 15 minutes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 107mgCarbohydrates: 15gFiber: 5gSugar: 3gProtein: 9g