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Whole Roasted Cauliflower with Turmeric-Tahini Sauce & Pistachios

Food52
  • 815 minutes
  • Serves 4

INGREDIENTS

1/4 tsp

Aleppo chile flakes

1

medium head Cauliflower, orange

1

Cauliflower, whole roasted

1

2-inch piece Ginger, fresh

1

Lemon, Zest of

1/2

Lemon, Zest from

3

Lemon, slices

3 cups

Pearl onions, red

7

Petals pickled pearl onion, thin

10

Pomegranate seeds, fresh

1/4

Shallot, small

2

Thai chiles

1 tbsp

Chickpea miso or white miso

1/4 cup

Kalamata olives

1 tsp

Kalamata olives, dried

1 tbsp

Pistachio-sesame condiment

1/4 cup

Tahini

1

Black pepper, Freshly cracked

1

Cinnamon stick

1/2 tsp

Fennel seeds

1

large pinch Garam masala

1

heaping tbsp Herb mix

1 1/2 tsp

Nutritional yeast

1/2 tsp

Peppercorns, whole black

3 1/4 tbsp

Sea salt

1/4 cup

Sesame seeds

1

2-inch piece Turmeric, fresh

3 tbsp

Apple cider vinegar

5/8 cup

Olive oil, extra-virgin

1 1/2 cups

Red wine vinegar

1 cup

Pistachios, raw

3/4 cup

Water

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