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    roasted cauliflower with tahini and dates alison roman

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    Cauliflower w/ Dates & Tahini

    I am in love w/ Alison Roman's new cookbook DINING IN . She is a funny and honest writer and I want to make EVERYTHING in this book. ...

    May 10, 2018

    CAULIFLOWER W/ DATES & TAHINI

    I am in love w/ Alison Roman's new cookbook DINING IN.

    She is a funny and honest writer and I want to make EVERYTHING in this book.

    This is the first recipe I tried, and it is a winner. More of a winter dish, but hey, I always make cauliflower, no matter what the season.

    This was great along side roast chicken.

    Cauliflower w/ Dates & Tahini: (adapted from Dining In)

    1 head of cauliflower, cut into small florets

    1 teaspoon cumin

    5 tablespoons olive oil

    Kosher salt and freshly ground black pepper

    8 dates, pitted and halved

    2 tablespoons tahini

    1/2 cup pine nuts, toasted in a dry skillet

    2 scallions, thinly sliced

    1 cup mint leaves, coarsely chopped

    1/2 cup cilantro leaves and stems, coarsely chopped

    2 tablespoons sherry vinegar or white wine vinegar

    Directions:

    Preheat the oven to 450F degrees.

    Using your hands, break the cauliflower into smaller florets, keeping the stalks long (this way you get some well-roasted tender parts as well as smaller, crispier parts). Toss the cauliflower and cumin with 3 tablespoons of the olive oil on a rimmed baking sheet and season with kosher salt and pepper.

    Roast, tossing occasionally, until just starting to brown, 10 to 15 minutes. Add the dates, toss to coat, and continue roasting until the cauliflower is deeply brown and caramelized all over and the dates are plump and starting to caramelize around the edges, 10 minutes more.

    Meanwhile, whisk the tahini and 2 tablespoons water together in a small bowl; season with salt and pepper.

    Toast the pine nuts in a small skillet over medium heat, shaking the skillet occasionally, until the pine nuts are golden brown and become fragrant, about 3 minutes. Remove from the heat and let cool enough to coarsely chop.

    In a small bowl, combine the chopped pine nuts, scallions, mint, cilantro, vinegar, and the remaining 2 tablespoons olive oil; season with salt and pepper.

    Spoon the tahini onto the bottom of a large serving platter.

    Remove the cauliflower and dates from the oven and place them on top of the tahini. Spoon the mint mixture over and serve with any extra alongside.

    DEELISH!

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    Labels: Cookbooks Side Dishes Vegetables

    Source : www.staceysnacksonline.com

    Cumin

    The quickest and easiest way to make cauliflower delicious is to roast it fast and furiously.

    Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts - Alison Roman

    "The quickest and easiest way to make cauliflower delicious is to roast it fast and furiously. It’s a sort of sneak-attack approach: placing it in the hottest oven possible to get the edges and bits to start carmelizing and browning before the florets turn to a total mush, which they are wont to do."

    1 head of cauliflower (including green leaves or stems), sliced lengthwise into 1/2-inch-thick steaks

    1 teaspoon cumin seed

    5 tablespoons olive oil

    Kosher salt and freshly ground black pepper

    6 dates, pitted and halved

    3 tablespoons tahini

    1/2 cup pine nuts

    2 scallions, thinly sliced

    1 cup mint leaves, coarsely chopped

    1/2 cup tender cilantro leaves and stems, coarsely chopped

    2 tablespoons sherry vinegar or white wine vinegar

    Directions:

    Preheat the oven to 500 degrees.

    Using your hands, break the cauliflower into smaller florets, keeping the stalks long (this way you get some well-roasted tender parts as well as smaller, crispier parts). Toss the cauliflower and cumin with 3 tablespoons of the olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing occasionally, until just starting to brown, 10 to 15 minutes. Add the dates, toss to coat, and continue roasting until the cauliflower is deeply brown and caramelized all over and the dates are plump and starting to caramelize around the edges, 10 to 15 minutes more.

    Meanwhile, whisk the tahini and 2 tablespoons water together in a small bowl; season with salt and pepper.

    Toast the pine nuts in a small skillet over medium heat, shaking the skillet occasionally, until the pine nuts are golden brown and smell like popcorn, about 5 minutes. Remove from the heat and let cool enough to coarsely chop.

    In a small bowl, combine the pine nuts, scallions, mint, cilantro, vinegar, and the remaining 2 tablespoons olive oil; season with salt and pepper.

    Spoon the tahini onto the bottom of a large serving platter. Remove the cauliflower and dates from the oven and place them on top of the tahini. Spoon the mint mixture over and serve with any extra alongside.

    January 12, 2018

    Source : blog.wggmarket.com

    Cumin

    Jan 13, 2018 - The quickest and easiest way to make cauliflower delicious is to roast it fast and furiously.

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    Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts - Alison Roman

    See details Caroline Cox 113 followers

    Healthy Eating RecipesDelicious Vegan RecipesEat HealthyRoman FoodVeg DishesHow To Eat PaleoVegetarian CookingRoasted CauliflowerTahini

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