Whole Roasted Cauliflower with Turmeric-Tahini and Pistachios

food52.com

kmcglynn

subheading: For the pickled pearl onions:

subheading: Set 1:

1 ½ cups red wine vinegar

2 tablespoons sea salt

subheading: Set 2:

1 cinnamon stick

½ teaspoon fennel seeds

½ teaspoon whole black peppercorns

2 Thai chiles, split

subheading: Set 3:

3 cups red pearl onions (white okay), halved lengthwise and peeled

subheading: For the whole roasted cauliflower:

¼ cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon sea salt

Zest of 1 lemon

1 medium head cauliflower (orange, if available)

subheading: For the pistachio-sesame condiment:

½ teaspoon sea salt

¼ teaspoon Aleppo chile flakes

1 cup raw pistachios, roughly chopped

¼ cup sesame seeds

Zest from ½ lemon

2 tablespoons extra-virgin olive oil

subheading: For the dried Kalamata olives:

¼ cup Kalamata olives

subheading: For the turmeric-tahini sauce:

2-inch piece peeled fresh turmeric

½-inch piece peeled fresh ginger

1 tablespoon chickpea miso or white miso

¼ cup tahini

3 tablespoons apple cider vinegar

¼ small shallot, roughly chopped

¾ cup water

¼ teaspoon sea salt

2 tablespoons extra-virgin olive oil

1 ½ teaspoons nutritional yeast

1 large pinch garam masala

subheading: To serve:

1 whole roasted cauliflower

1 tablespoon pistachio-sesame condiment

1 teaspoon dried Kalamata olives, roughly broken up

1 heaping tablespoon of herb mix (equal parts parsley chiffonade, mint chiffonade, and dill roughly chopped)

5 to 6 thin slices finger (or Fresno) chili, seeds removed

7 or more thin petals pickled pearl onion

10 fresh pomegranate seeds

Freshly cracked black pepper

3 lemon slices

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer