Cauliflower is a vegetable. The best known is the white but you also have green, orange and purple cauliflower. Cauliflower is a delicious to cook or to process in a salad. It is important that your cauliflower does not cook, bake or roast too long, because then it becomes mushy and that is not good for the taste.
Everyone who has been to Tel Aviv has probably once eaten a roasted cauliflower from the oven with techina, this is a variation on it. Full of flavor, surprising in structure and very healthy too. Enjoy your meal!
Which ingredients do you need?
Olive oil, extra Virginie
10 chopped dates
100 grams of roasted almonds
1/2 bunch of coriander
4 tablespoons. techina
juice from a 1 lemon
2 tablespoon pomegranate syrup
2 tablespoon of olive oil
Salt & pepper to taste
How are you going to make it?
Preheat the oven to 220 degrees
Cut the cauliflower into florets
Place the cauliflower on a baking tray
Sprinkle with salt and pepper with olive oil.
Roast the cauliflower on all sides in about 15 minutes. You want to keep the bite of the cauliflower, so do not leave the cauliflower in the oven too long
Roast the almonds in a small pan until golden brown and fragrant. You can use some sesame oil for this
Make the techina sauce: Mix all ingredients together in a large bowl and beat with a fork. If it is too thick, add a few teaspoons of water to thin to desired consistency.
Chop the dates and coriander small
Mix the cauliflower with the techina sauce and sprinkle with coriander and almonds
If desired add some extra salt and lemon juice
Did you make this recipe? Surprise us with a photo of your creation via Facebook, Instagram or Twitter with #estherscookery! Questions or comments are always welcome. Do you want to cook a whole meal with your friends with the recipes of Yotam Ottolenghi and of course food? Sign up for one of the workshops in Esther’s Cookery OFFER KOOKWORKSHOPS
Will you also enjoy vegetarian during the Vegetarian Restaurant Weeks? 5 to 11 March is the whole week Vegetarian Vegetable Restaurant Week.Voor a week we build Esther’s Cookery into a vegetarian pop up restaurant and you can have a lunch dish for € 8, – or come and enjoy an extensive dinner for € 47, 50. We make dishes from all corners of the world; from home-made pasta that is so tender that you can hardly stop eating pita and scalded kohlrabi with thyme. Cauliflower with tamarind and homemade acid, pickled cucumbers and of course a great and surprising dessert.