ROASTED CRUSTED CAULIFLOWER - super easy recipe to make when hosting or for weeknight dinners. Presents nicely and tastes delicious.
1 whole cauliflower, washed with vinegar and well rinsed
1 cup spelt crumbs or bread crumbs
10 mini carrots, peeled and washed
2 tbsp tahini
2 tbsp olive oil
1 tsp sesame oil
½ cup water or nut milk (for more creaminess)
1 lemon, squeezed
½ tsp sumac
1 pinch cumin
1 pinch nutmeg
salt and pepper to taste
½ cup min, washed, trimmed and chopped
1 pinch sesame seeds
1 pinch sumac
1 tsp crushed nuts (walnuts and pistachio for example)
1 tsp chili flakes (optional)
Preheat oven at 350F.
Mix all dressing ingredients together until smooth. Add tsp of water if too thick.
Coat the cauliflower with the dressing using a brush. Be generous and make sure to brush every side. Pour the remaining dressing aside.
Spread the crumbs in a plate and roll the cauliflower in it making sure all the sides get covered.
Using an ovenproof pan (nonstick or lined with parchment paper), place the cauliflower. You can also add the carrots on the side and brush them with the dressing.
Bake for 45 minutes for it to be well done and tender. 30 minutes are enough for a firm cauliflower.
Place in a nice serving dish. Pour the remaining dressing on top. Top with the pistachios, sumac, sesame seeds and mint.
Service warm or at room temperature with a meat knife to carve.
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