Roasted Cauliflower Salad with Tahini-pomegranate dressing Recipe
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Ingredients: |
Ingredients: 1 large head cauliflower separated into florets
3 T. olive oil
salt and pepper to taste
1/4 c. tahini
1 clove garlic, finely chopped
1/3 c. finely chopped parsley
juice of 1 lemon
3 T. cold water, or more to taste
1/2 c. pomegranate seeds
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Directions: |
Directions:set the oven at 450. Have on hand a large baking sheet. In a bowl, toss cauliflower with olive oil, salt and pepper. Spread cauliflower in an even layer on baking sheet. Roast for 30 minutes, stirring occasionally, or until cauliflower is tender. Transfer to a bowl; set aside to cool. In another bowl, combine tahini, salt, pepper, garlic, half the parsley, and half the lemon juice. Whisk with a fork. The mixture will stiffen and become grainy. Add the water, and continue whisking until the sauce turns pale and creamy. Taste and adjust seasonings. Pour tahini over the cauliflower. Add remaining lemon juice. Sprinkle with pomegranate seeds and remaining parsley. |
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Number Of
Servings:4 |
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Personal
Notes: This is Gabby's first published recipe. It appeared in the Boston Globe on March 13, 2013. This is the story she wrote to accompany the recipe she developed:
Vegetables are plentiful at Kibbutz Ketura, which is nestled into the red mountains of the south Israeli desert. In the sunny, modest dining hall, 400 people eat their meals every day. In side the kitchen, an international group of kibbutz members and volunteers cook creative meals inspired by both Israel and their home countries. Vegetables come hot, cold, grated, chopped or mashed; cooks churn out endless salads. The evening meal is always colorful, with salads, hummus, cheeses and an array of dishes such as this cauliflower with tahini, lemon, parsley and pomegranate seeds.
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