Roasted Cauliflower And Sesame Spread Recipes

ROASTED CAULIFLOWER WITH SESAME

Steps:

• Preheat the oven to 450°F.
• In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
• While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
• Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

ROASTED CAULIFLOWER AND SESAME SPREAD

Steps:

• 1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly. 2. Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips. Make ahead: The sesame-cauliflower spread can be refrigerated overnight.

ROASTED-CAULIFLOWER-AND-SESAME SPREAD

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
• Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
• Transfer the cauliflower to a food processor. Add the tahini and lemon juice and puree, or if you prefer, pulse to a chunky puree; season with salt if desired (we do not add additional salt at this step).
• Add the cilantro and pulse just until incorporated.
• Transfer the spread to a bowl and sprinkle with sesame seeds.
• Serve warm with pita bread or chips.

ROASTED-CAULIFLOWER-AND SESAME SPREAD FROM CHEF JERRY TRAUNFELD

Steps:

• Preheat oven to 450.
• In a large bowl, toss the cauliflower with the oil, ginger, and coriander and season with salt.
• Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
• Transfer the cauliflower to a food processor.
• Add the tahini and lemon juice and pulse to a chunky puree and season with salt.
• Add the cilantro and pulse just until incorporated.
• Transfer the spread to a bowl and sprinkle with sesame seeds.
• Serve warm with pita breads or chips.
• You can refrigerate this spread overnight to serve the next day.

SESAME ROASTED CAULIFLOWER

Steps:

• -Cut cauliflower into florets. Toss with vegetable oil, sesame seeds, sesame oil, salt and pepper.
• -Spread on greased large rimmed baking sheet;roast in 400F oven stirring once until tender and browned, about 45 minutes.
• -Sprinkle with onion, toss and bake until slightly wilted about 5 minutes.

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve