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Oven-Roasted Whole Cauliflower

40 min. | 512 kcal | easy |
Favorite, Vegetarian
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1. Boil the cauliflower Bring a pot of water with the bouillon cube to a boil. Add the cauliflower and cook for 8 minutes. Drain.
2. Setup Preheat the oven to 400°F. Chop the garlic and the cilantro. Slice the shallot.
3. Roast the cauliflower in the oven Place the cauliflower on a baking sheet. In a bowl, toss the za'atar with 2-3 tbsp of olive oil. Brush over the cauliflower. Bake the cauliflower in the oven for 15-20 minutes.
4. Toast the pine nuts In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, transfer immediately to a bowl so as not to burn them.
5. Make the sauce and the sumac shallots In a bowl, combine the shallots with the sumac. In another bowl, mix the tahini with the garlic and 2 2P | 3 3P tbsp of water.
6. Plate your dish Serve the cauliflower on a bed of arugula. Garnish with the tahini sauce, the pine nuts, the sumac shallots, the cilantro and the pomegranate molasses. Serve with the naan bread. If the kids prefer, they can take pieces of roasted cauliflower and keep the sauce on the side for dipping. Bon appétit!
1 unit Cauliflower
30 ml Tahini Sauce
1 unit Garlic Clove(s)
20 ml Za'atar
15 ml Pomegranate molasses
15 ml Pine Nuts
1 unit Naan Bread
1 unit Cilantro
50 g Arugula
10 ml Sumac
1 unit Shallot
1 unit Vegetable Broth Cube(s)
What you need Pot, pan, baking sheet, bowls.
512 kcal
% daily value
% daily value
carbohydrate 77g
fat 17g
cholesterol 0mg
fiber 11g
protein 20g
saturated 3g
sodium 691mg
sugar 16g
trans 0g