Oven-roasted cauliflower with sesame sauce

Chou fleur rôti au four

Chou fleur rôti au four

Oven Roasted Cauliflower

The cauliflower roasted in the oven, it’s a change. I had already proposed you a recipe: Oven-roasted cauliflower and Brussels sprouts, almonds and cranberries. Here I propose you cauliflower on its own, but accompanied by a sesame sauceof raisins andcrushed almonds.

You need for 4 persons

  • 1 small cauliflower
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch sumac (optional)

and for the sauce :

  • 2 level tablespoons of Tahine (sesame puree, in oriental or organic grocery stores)
  • 3 tablespoons lemon juice or 2 tablespoons pomegranate molasses (I like both versions)
  • 2 tablespoons water to loosen sauce (or more if needed)
  • 1 pinch of salt
  • 1 pinch of pepper

For the accompaniment :

Preheat oven to 200°C.

Detach the flowers from the cabbage. Wash them and cut them into 4 or 6 pieces depending on their size. Put them in a bowl, add 2 tablespoons of olive oil, 1 pinch of salt, 1 pinch of pepper, 1 pinch of sumac (optional). Mix with your hands and place on a non-stick baking sheet or covered with parchment paper.

Chou fleur avant cuisson

Cauliflower before cooking

Bake for 15 to 20 minutes, depending on the size of the flowers. Keep an eye on the end of the cooking time, they should start to brown.

Chou-fleur rôti après cuisson

Roasted cauliflower after cooking

While cooking, prepare the sesame sauce Mix the water, tahini, lemon juice (or pomegranate molasses), salt and pepper in a bowl. Use a whisk to get a creamy consistency.

Coarsely crush the almonds and mix with the raisins.

Once the cauliflower is golden, take it out, put it in a bowl, pour the sesame sauce, almonds and raisins. Mix gently and serve immediately.

Chou fleur rôti

Roasted cauliflower

Super good!

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