Few vegetables have the transformational capability of the cauliflower. Accented with garlic and cream, cauliflower can sneak into your mashed potatoes, lightening the load of traditional spuds. Smothered in crispy batter and Buffalo sauce, cauliflower “wings” might make an appearance at your game day potluck. Chopped into “rice,” cauliflower makes a low carb debut in Chinese fried rice, absorbing the umami flavors of scallions, scrambled eggs and soy sauce. But here’s another inventive rendition of cauliflower:
In this Lebanese-inspired recipe, cauliflower steaks — or florets — are a canvas for beautiful Middle Eastern ingredients, such as caramelized onions, a sprinkle of pomegranate arils, a dusting of sumac and a drizzle of tahini.
Tangy, burgundy-colored sumac berries are widely used in Middle Eastern cuisine. Here in the U.S., you’ll find sumac berries, dried and coarsely ground, widely available in the spice section of well-stocked grocery stores, specialty markets or online.
Roasted Cauliflower with Tahini Citrus Sauce
Serves 4
INGREDIENTS
1 large head cauliflower, sliced lengthwise into “steaks” or into florets
1/4 cup plus 2 tablespoons olive or avocado oil, divided use
2 garlic cloves, minced, plus 1 more minced clove for the tahini sauce
1 teaspoon sumac
Salt, pepper to taste
1 medium onion, peeled and thinly sliced
3 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
2 tablespoons orange juice
1/4 cup crumbled feta cheese, optional
2 tablespoons toasted pine nuts
1 tablespoon pomegranate arils, optional
DIRECTIONS
Heat the oven to 425 degrees.
Cut the cauliflower into “steaks” and place on a large baking sheet.
In a bowl, whisk together 1/4 cup olive oil, 2 minced garlic cloves, salt, pepper and sumac. Brush the cauliflower steaks with the garlic oil mixture. Bake for approximately 12 minutes or until the tops have browned. Carefully flip the steaks over, brush with remaining garlic oil and bake 12 minutes more.
Meanwhile, heat 2 tablespoons oil in a skillet set over medium heat. Sauté onions for 15 minutes or until caramelized, adding salt to taste. Set aside.
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For the tahini sauce, pour tahini, 1 minced garlic clove and citrus juices into a bowl and whisk until smooth. Add salt to taste. If the mixture looks too thick to drizzle, whisk in 1 tablespoon water at a time, until you reach the desired consistency.
Once the cauliflower is roasted, place on a platter and top with caramelized onions. Drizzle with tahini sauce, then sprinkle with pine nuts, pomegranate seeds and feta and serve immediately.
Blanche Shaheen is the author of a cookbook and YouTube cooking show, Feast in the Middle East. Read her food blog at www.feastinthemiddleeast.com. Follow her at www.youtube.com/user/blanchetv.
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