Whole roasted cauliflower with spicy tahini sauce

Whole Roasted Cauliflower With Tahini Sauce Earth of Mari

This whole roasted cauliflower is probably making your mouth water right now. All you need is a large cauliflower, tahini (sesame seed paste), fresh parsley, cashews, chili powder, lemon juice and lemon zest, extra-virgin olive oil, sea salt and pepper Drizzle the top of the cauliflower with ¼ cup of tahini sauce and brush to coat the entire head, adding more as needed. Top with a light sprinkle of salt. Roast: Cover the pot and place in the oven on the middle rack for 25 minutes. Remove cover and roast for 25 - 30 minutes In this easy recipe, Whole Roasted Cauliflower is drizzled with olive oil, and sprinkled with Zaatar Spice then roasted in the oven until tender and golden. Sprinkle with fresh herbs and drizzle with Everyday Tahini Sauce. A healthy, delicious vegan side dish you will fall in looooooooooove with Step 3. Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes. Step 4. Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved

Whole Roasted Cauliflower with Tahina and Shatta Vinaigrette This simple roasted cauliflower is paired with tahini sauce and a sweet and spicy warm shatta (hot pepper) vinaigrette. Prep Time 20 mins Cook Time 1 hr 20 min Roast the cauliflower at 425 degrees for around 25-30 minutes. Flip the florets 12-15 minutes into cooking. While the cauliflower is roasting, add all of the tahini sauce ingredients to a food processor and blend until smooth and creamy Having some extra roasted vegetables on the hand is always good! Meanwhile cauliflower head is baking make tahini sauce, de-seed the pomegranate and chop parsley. Serve whole roasted cauliflower, drizzled with tahini sauce, sprinkled with chopped parsley, pomegranate seeds and pine nuts. If you wish you can add sliced almonds instead While cauliflower head is baking, prepare tahini sauce, de-seed the pomegranate, and chop parsley. You can then serve whole roasted cauliflower, drizzled with tahini sauce, sprinkled with chopped parsley, pomegranate seeds, and pine nuts. Tip: If you wish you can add sliced almonds instead Spicy Roasted Cauliflower with Tahini Neal Santos Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this dish from Miznon restaurant in Tel Aviv. Michael Solomonov..

Directions: Preheat oven to 350 degrees. Place the cauliflower on a baking tray, and cover with olive oil. Salt to taste. Bake for 75 minutes, or until a knife goes through without resistance. Combine the tahini, milk, syrup and about 1/4 tsp of salt to make the tahini sauce. Top the whole roasted cauliflower with the pistachios and goji berries Roast for 25 minutes, gently flipping the florets halfway through the roasting process, or until they are deeply caramelized and just fork tender. Make the Tahini Sauce: As the cauliflower is roasting, prepare the tahini sauce. Combine the tahini, lemon juice, olive oil, microplaned (or pressed) garlic clove, and salt in a small mixing bowl

Make the tahini sauce: While the cauliflower is cooking, mix 4 - 6 tbsp tahini, 2 - 4 tbsp mineral water, 1 small crushed garlic clove, a squeeze of fresh lemon juice, and salt & pepper in small bowl until smooth. Adjust the water until you get the right consistency - you want the tahini to become lighter, but still keep some shape 4. Bake until fork pierces cauliflower easily, 35-55 minutes, or until desired texture. 5. While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. Chop up some fresh parsley. 6. Pour tahini sauce over cauliflower, garnish with fresh parsley, and serve warm Whole Roasted Cauliflower with Tahini Sauce Ingredients: Whole Cauliflower: We used a large head of cauliflower but you could use a smaller one if you prefer, just adjust the cooking time if you get a smaller one Tandoori Paste: This paste is made from yoghurt, ground coriander, paprika, cumin, fennel, turmeric, curry powder, garlic, ginger and lemon for a full on flavour explosion

(The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.) For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin,.. Wash the cauliflower and trim its bottom stem. Pat it very dry. Whisk together the tahini, warm water, garlic, lemon juice, salt, paprika, and harissa, if using. You should end up with about 1 1/3 cups tahini sauce

Whole Roasted Cauliflower with Calabrian Chili Tahini

Whole Roasted Cauliflower with Tahini sauce - Start your

While the cauliflower is roasting, make the sauce: in a medium bowl, whisk tahini, enough water to make a pourable sauce (start with ¼ cup and add more as necessary), lemon juice, garlic, honey and ¼ teaspoon salt until combined. Place the cauliflower on a rimmed plate or shallow bowl. Arrange the herbs around the cauliflower Smear the pesto on the bottom of a platter. Place whole cauliflower on top. Pour tahini sauce over cauliflower, garnish with fresh parsley, stab with a steak knife, and serve warm. Want to join the next cleanse Heat oven to 500 degrees. Line a baking sheet with foil and spray well with non-stick cooking spray. In a large bowl with a fork or whisk, blend all cauliflower ingredients except cauliflower. Taste for spice and add more chile flakes or chile paste of choice if desired (remember you will drizzle it with spicy sauce though) handful of chopped fresh parsley to garnish. Instructions. Preheat the oven to 450 degrees F. Place the cauliflower florets on a large, lightly oiled baking sheet. In a small bowl, mix the spices. Toss the cauliflower with the spices and the olive oil until well-coated. If needed, add more olive oil, and toss again

Whole Roasted Cauliflower with Tahini Sauce - Seventh-day

  1. utes stirring occasionally or until the cauliflower is tender. In a small mixing bowl whisk together the yogurt, tahini, lemon juice, salt and pepper. Remove the cauliflower the oven and garnish with fresh chopped parsley and drizzle the yogurt tahini sauce on top
  2. The whole cauliflower is quartered and roasted with paprika, turmeric, and fresh red chilli pepper. To finish, drizzle the crispy roasted cauliflower with a delicious tahini sauce as a creamy dressing to balance the fiery chillies. Let's make this! Serves: serves 4 people. Time: 1 hour Ingredients . 1 whole cauliflower (about 1Kg.), leaves intac
  3. This Roasted Cauliflower with Tahini is the perfect side dish, or, if paired with hearty barley or farro, the perfect healthy dinner.Our tahini sauce is laced with cilantro, jalapeno, and plenty of fresh lime juice. Only six ingredients! Roasted Cauliflower with Tahini. When it comes to sides, our Roasted Cauliflower with Tahini - green tahini sauce to be exact - is high on my healthy.
  4. , garlic powder, paprika, and oil. Rub the spice mixture all over the cauliflower
  5. utes. 2. Using tongs, transfer the cauliflower to a baking dish, stem-side down. Allow to cool a little. Meanwhile, preheat oven to 200°C. 3. Mix all the ground spices together

A spicy harissa rub with a coconut tahini sauce, pistachios, coriander, fresh mint and pomegranate seeds. I like to serve this as a centre piece at a meal with loads of salads and crusty bread. Whole Roasted Harissa spiced Cauliflower with a Tahini Sauce. 1 medium to large organic cauliflower. 1/4 tsp coriander seeds. 1/4 tsp cumin seed Roasted Cauliflower Recipe with Spicy Tahini Sauce. Spicy roasted cauliflower with chopped nuts and dates sounds impressive, but it's just a delicious combination of simple ingredients with a dash of exotic crunch from the pistachios. This healthy side dish is a simple, delicious, flavorful explosion that makes any Mediterranean-inspired meal better For the best flavor, lightly char the outside of a whole cauliflower, then drench it in a bright lemon-tahini sauce. (Ben Mims / Los Angeles Times) Our goal is to create a safe and engaging place for users to connect over interests and passions Place the cauliflower on top of a cast iron pan. Bake for 25-30 minutes, or until tender and browning. Whisk together the tahini, warm water, garlic, lemon juice, salt, cumin. Remove cauliflower from oven and drizzle generously with tahini sauce, sprinkle the pomegranate seeds, sumac and mint to serve Bring back to a boil, cook for 1-6 minutes, then transfer the cauliflower to a colander, exposed head down. Set aside for 10 minutes, to drain and cool. Heat the oven to 375°F. Mix the butter with the oil. Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white flower

Tahini Roasted Cauliflower Recipe - The Spruce Eat

  1. utes or until the florets begin to turn golden in color. While the cauliflower is baking, in a blender add.
  2. , garlic powder, coriander, salt, and pepper
  3. Set the cauliflower in a 9-by-13-inch baking dish and rub with the spice mix. Add 11/2 cups of water to the dish. Roast for 1 hour, or until tender and browned; add more water if necessary
  4. and optional sumac)1 cup water1 Batch TAHINI SAUCE ( go to recipe)Garnish with fresh herbs - parsley, dill and or
  5. I pretty much drown the cauliflower in this tahini sauce. And it goes great on other things. You'll have some leftover tahini sauce so here are a couple of other ideas for ways to use it: on roasted veggies (like sweet potatoes!) throughout the week, as a dressing on a buddha bowl (aka a bowl with grains, roasted veggies, chickpeas, etc) or salad, the list goes on
  6. , cauliflower, and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to.
  7. utes, or until the cauliflower is tender and the edges are golden brown. Drizzle cauliflower with garlic tahini saucce, and sprinkle with fresh pomegranate.

Instructions. Preheat oven to 240/460F on fan bake. Scatter cauliflower florets on a baking tray. Drizzle over olive oil and season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper. Toss to coat the cauliflower then arrange in a single layer on the baking tray This whole roasted cauliflower, served in a spicy, savory sauce, is the perfect entrée. A gorgeous blend of tahini, olive oil, parsley, curry, coriander seeds, and cumin seeds, make for a creamy. To make the turmeric tahini sauce. While the cauliflower cooks, make the sauce. Whisk together tahini, lemon juice, olive oil, turmeric, and ¼ cup water until smooth. Add salt and pepper to taste. To Serve. Once the cauliflower is done, serve in the baking dish or on a platter topped with turmeric tahini sauce, parsley, and pickled onion Roast the cauliflower: Preheat oven to 425 degrees F. Toss cauliflower florets with olive oil, paprika, and salt and pepper. Spread evenly on a baking sheet. Bake 25-28 minutes, stirring once halfway through Boil for 15 minutes or until cauliflower is fork-tender. Step 2. While cauliflower is cooking, mix tahini, harissa, and salt and pepper in a small bowl. Step 3. Using two spoons or a strainer, gently lift the cauliflower from the water and let drain. Place cauliflower on a baking sheet and let rest until dry (or pat dry with paper towels)

Whole Roasted Cauliflower with Tahini Sauce - The Healthy

  1. utes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer
  2. utes, remove from the oven and toss with a spatula, and roast for another 15-20
  3. ated fine-dining
  4. Make this as whole roasted cauliflower or use florets: The main recipe uses a whole head of cauliflower, but make sure to check out the section below that for florets! Ingredients and notes You'll need a head of cauliflower, gochujang, soy sauce (or tamari, if you're gluten-free) along with tahini, garlic, lemon juice, olive oil, salt and.
  5. Preheat the oven to 400°F (200°C). Line a baking sheet parchment paper. Remove leaves and stalk from cauliflower head and then break up the cauliflower into evenly sized florets. In a large bowl, whisk together olive oil and spices to taste. Add the florets and gently toss to coat
  6. The cauliflower gets roasted in a super hot oven until it's deeply golden brown. And while that's cooking, easily whip up the spicy tahini sauce in food processor or blender! This vibrant, herb-filled sauce gets its kick from harissa - a warm, spicy, North African condiment filled with a blend of chiles, garlic, oil, and acid
  7. utes in cool water. Rinse and set aside on paper towels. In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside
Roasted Cauliflower with Tahini and Lemon | RecipeSpicy Roasted Cauliflower Tahini Dip with Turmeric and

Whole Roasted Cauliflower w/ Tahini Sauce - The Simple

To serve, spread the lemon-tahini sauce over a medium-large size serving plate. Use a back of spoon to spread the sauce thin and evenly. Add roasted cauliflower on top of the sauce. Garnish with pine nuts and arugula and drizzle with more olive oil and lemon juice. Serve warm or in room temperature Sprinkle with salt and pepper and roast for 45 minutes. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower

Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan. Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved. Add the cauliflower, placing something over the cauliflower to keep it submerged In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper. Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven

Whole Roasted Tandoori Cauliflower with Mint Chutney

To serve, drizzle the green or herbed tahini sauce on top of the cauliflower and garnish with raw hemp seeds, freshly chopped parsley and cilantro. Serve while hot. Serve the whole roasted cauliflower in the cast-iron skillet or from a serving plate. Alternatively, you could cut into four wedges and spoon the green tahini sauce onto each wedge Instructions. Preheat oven to 400 degrees F on the convection bake setting. On a large baking sheet lined with parchment paper, drizzle cauliflower florets with 1 tablespoon avocado oil. Toss until combined. Coat the roasted cauliflower in the lemon tahini sauce. Return cauliflower to oven and roast for 5 minutes to toast the tahini sauce Simply roasted cauliflower, with a smattering of olive oil, a dusting of salt, pepper, and coriander is a favorite to snack on in our house. And, unlike riced cauliflower, I used to always think that that spiced and roasted cauliflower florets didn't really need any sort of dressing or mix-in.At least that was until I tried Anthony Bourdain's version with a tahini, miso and red wine.

1 small clove garlic (mashed to a paste) Juice of 2 small lemons. 1 tablespoon orange zest. Juice of 1/2 orange ( or more) 1/2 cup tahini. 2 heaping tablespoons full fat plain yoghurt. ** 2 large Vidalia onions sliced thin and cooked in approximately 1/4 cup olive oil cooked slowly to caramelize . When done place cooked onions on paper towel to. Cauliflower is always best served cooked rather than raw, and my favorite has been roasted cauliflower. I normally roast it with some olive oil, salt, pepper, garlic and Parmesan cheese but when visiting a local Middle Eastern restaurant I was inspired by their version of cauliflower served with tahini sauce and sprinkled with ruby red pomegranate seeds and pomegranate molasses

Whole Roasted Cauliflower with Tahini Sauce and Suma

  1. Whole Roasted Vegan Cauliflower with Moroccan Spices and Tahini Dressing This is a perfect recipe for plant-based Thanksgiving, Christmas or just a family get together. The cauliflower comes out soft and flavorful, spiced with Moroccan seasonings and a drizzle of creamy tahini dressing
  2. utes, flipping halfway. Combine tahini, lemon juice, sesame oil, soy sauce, sriracha (if using) and water in a small bowl. Whisk until well combined
  3. utes. After 45
  4. utes. While it's roasting make the green tahini sauce
  5. 4. Once the whole cauliflower is lightly golden around the edges and some of the leaves have crisped, remove the tray from the oven. Place the leaves on a round plate, with the whole roasted cauliflower perched top. Drizzle the tahini sauce over the cauliflower so that it drops into the cauliflower and also coats some of the leaves below
  6. In this recipe, whole cauliflower steaks are rubbed with a special spice blend before being roasted in the oven until tender and juicy. It's then paired with creamy spinach tahini sauce that.
  7. utes. Top the cauliflower steaks with the diced dates and chopped pistachios, and bake for another 15-20
Spicy Buffalo Cauliflower Bites With Herbed Tahini Dip

Roasted Cauliflower with Tahini Sauce Recipe Allrecipe

  1. For the tahini sauce, place garlic cloves in a mortar or on a wooden board. Add salt, 1 teaspoon at a time, and use the pestle or flat side of a knife to break down garlic and make a paste. In a small bowl, stir this garlic paste with tahini, lemon juice, 1/4 cup/60 mL water, and olive oil
  2. utes. Bake for a total time of 45
  3. Whole roasted cauliflower is the lazy cook's best friend A long roast in a high-heat oven renders a whole head of cauliflower lightly charred, tender and supremely flavorful. (Hanna Carter / For.
  4. While the whole roasted cauliflower bakes, make the chimichurri. Simply add the Calabrian chilis, capers, lemon zest, lemon juice, cilantro, salt, and oil to a small bowl. Stir. Season to taste with salt and pepper. Assemble. As soon as the cauliflower comes out of the oven, drizzle with the chimichurri. Use it all
  5. , chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper in a small bowl
  6. um foil on the grill, then add the cauliflower in a single layer.
  7. These Roasted Chipotle Cauliflower Tacos will be your new favorite vegan recipe! They're perfect for a meatless Monday or simple dinner for any day of the week. Flavorful roasted cauliflower, coated in simple spices, black beans, crisp lettuce, and avocado all come together in the perfect taco with a creamy spicy lime tahini sauce

For the Cauliflower Roast . 1 whole head of cauliflower leaves removed. 2-3 tablespoons Olive Oil. 1 teaspoon Mel's Secret Spice Blend or other as you prefer. 1 teaspoon smoked paprika. salt and pepper to taste 2 tablespoons Chimichurri or Pesto Sauce (optional) For The Tahini Sauce 1/4 cup tahini. 3 tablespoons olive oi The first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location Los Angeles Times - Make Ahead: The tahini sauce can be made up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use. Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food Roasted Cauliflower in Spicy Tahini Sauce Now that we are done with all the major ingredients in the pantry we (meaning I!) have moved on to the sauces and spices lying in the cabinets or fridge. First up is tahini, which I had purchased to make hummus, which I made for the grand total of one time and have had this sauce staring at me ever since In a large bowl, whisk together the oil, tomato paste, tahini, hot sauce, cornstarch, 2 tablespoons water, 2 teaspoons salt and 1 teaspoon pepper. Add the cauliflower and toss with your hands, rubbing the mixture into the florets. Transfer the cauliflower to the prepared baking sheet and turn the florets cut side down as much as possible

Whole Roasted Cauliflower with Tahina and Shatta

More Than Just Brisket: Change Up Your Menu With These 9

Oven Roasted Cauliflower with Tahini Sauce - All the

Spicy Tahini Noodles with Roasted Vegetables | 101 CookbooksSpicy Tahini Noodles with Roasted Vegetables Recipe - 101

Whole Roasted Cauliflower with Tahini Sauce - Cooking

Directions. Leaving cauliflower whole, cut the bottom leaves off and place it on a baking tray lined with parchment. Cook at 350 for 1 hour-1 hour 15 minutes until golden brown and tender. Cooking time may vary based on size of cauliflower. Meanwhile, in a separate bowl whisk together tahini paste, lemon juice, water, salt and garlic powder. Place cauliflower in a single layer onto the prepared baking tray. Roast for 35 to 45 minutes in the preheated oven. After 20 minutes turn once. While the cauliflower is roasting, prepare the tahini sauce: mix together yoghurt, tahini and lemon juice until smooth and well incorporated. Begin stirring in warm water, about a tablespoon at a time. Mix the gochujang, soy sauce, tahini, olive oil, lemon juice, salt and pepper in a bowl to make a sauce with a thick consistency. Either transfer the cauliflower to the mixing bowl, toss with the gochujang sauce evenly (make sure not to overcoat) or coat it evenly with your hand on a baking sheet. If your oven has a roast function, you can turn. Mix the cauliflower so that it is completely covered in the tandoori paste. Set the bowl aside for a 1/2 hour or in your fridge for up to 24 hours. Make the tahini cilantro sauce while the cauliflower is marinating. In a small bowl, whisk the yogurt, cilantro, tahini, lemon juice, garlic, and salt. Add enough water to thin it to a dipping sauce. Spice-Roasted Cauliflower with Pine Nuts and Tahini Drizzle. From Food52. An easy side dish that hits all the right notes: spicy, sweet, bitter, and salty. The spice mix is a winner and the tahini sauce adds a deep nuttiness that compliments the spice blend


Whole Roasted Cauliflower with Tahini Sauce Recipe

This cauliflower is covered in a romesco sauce which is a nut and pepper based sauce. This one is a bit of a cheat as it's with sunflower seeds instead of pine nuts, but it's still equally delicious! Adapted from The First Mess. Romesco Roasted Whole Cauliflower with Herbed Tahini Sauce. Ingredients: For the Romesco: ½ cup of toasted. Whole roasted cauliflower is incredibly versatile and there are so many flavour possibilities. Try smothering it under a lemony tahini sauce and topping with black olives, balsamic-soaked raisins. Roasted Cauliflower. Preheat oven to 400 degrees Fahrenheit. In a bowl, stir together the cauliflower, oil, salt and black pepper. Place cauliflower florets onto a sheet pan and roast 25 to 30 minutes, carefully stopping to turn halfway through. Transfer cauliflower to a serving dish In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender. For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside. In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt. Line a baking sheet with parchment paper

Spicy Roasted Cauliflower with Tahini - Saveu

Recipe. 1. Get the cauliflower roasting, as per my recipe's instructions here. 2. Combine all ingredients minus the water for the tahini dressing in a small bowl and mix thoroughly with a fork. Add the water gradually at the end, mixing in between to make sure you get the consistency you want. Set bowl aside. 3 What to Serve with Roasted Cauliflower: The beauty of this roasted cauliflower with tahini is that it can serve as an entree or side dish. If serving as a side, here are some of my favorite pairings: Baked white fish, such as halibut, grouper, or cod. Roasted chicken or crispy seared chicken thighs. Crispy cubes of tofu or baked tempeh Instructions. Preheat the oven to 400 degrees. Wash and remove the leaves from the cauliflower. Place in a cast iron skillet or heavy baking dish. Whisk the harissa into the Meyer Lemon Olive oil and drizzle over the cauliflower using a basting brush to evenly coat the cauliflower. Coarsely grind the Curry Pumpkin Seeds with a mortar and pestle. The first time I had a whole roasted cauliflower - actually it was just half, was at Palomar, a groovy restaurant in London's Soho district that serves updated dishes from the Mediterranean.It came to the table straight out of the oven, glistening and golden brown and slathered with a preserved lemon sauce that had a hint of tahini - a perfect match for the cauliflower's subtle. Roughly 180ml water. Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they colour evenly. Once golden-brown, transfer to a.

Whole Roasted Cauliflower with Tahini Sauce - Jennifer

The whole harissa roasted cauliflower makes for a truly beautiful centrepiece at the table, taking on a gorgeous copper red crust. To accompany the cauliflower, we have a herby apricot couscous, garlicky spring greens and a slightly sweet lemon tahini sauce Gobi Musallam is an exotic cauliflower curry where the whole cauliflower is roasted with a creamy sauce. Serve with your favourite flatbread. Gobi Musallam is an exotic cauliflower curry where the whole cauliflower is roasted with a creamy sauce. Serve with your favourite flatbread. use spicy thick yogurt, add spices in oil. I chose to use. Place the cauliflower on an oiled baking sheet, drizzle with olive oil and salt and bake for 30 minutes, turning halfway through. To make the breadcrumbs, in a food processor, tear up a ciabatta roll. Pulse until you get coarse breadcrumbs with no large chunks. Heat a large skillet over medium high and add a tablespoon of olive oil, then toast. So, let's get on with the first one, Spicy Whole Roasted Cauliflower with Coconut Dipping Sauce. This has been a favourite for me and the lovely Mr G for a while now, I'm sure before cauliflower became the seen everywhere go to vegetable. I made this for the first time in Cincinnati. Wow, that has got to be over 7 years now, blooming. 8. Spread your sauce generously on a large serving plate. Place your hot cauliflower head on top. Garnish with chopped date, scallion and coriander mix. 9. To eat, take pita, layer on lettuce, cut wedges of the cauliflower and place on top. Top with tomatoes, more dates if you'd like and drizzle with more sauce