I don’t know what it is, but I’ve really been leaning towards simple, no-fuss cooking as of late. Maybe it’s a side effect of perpetually meal prepping, or perhaps an extension of my newfound minimalist tendencies. Potentially it could be as a result of the fact that I’ve recently had to uproot my entire life and move countries as well as jobs – but in any case, I can’t complain.
Needless to say, life has been pretty hectic, so I have been embracing simple recipes like this one. But simple of course does not have to mean boring and uninspired.
Cauliflower is quite possibly one of my favourite vegetables. During my last few farmer’s market hauls, I found myself buying a couple of heads a week (on account of both the freshness and the stellar price).
I’ll eat it pretty much anyway you’ll serve it. Fluffed up into cauli-rice, as the base of some asinine Paleo pizza creation, steamed, boiled, baked or even deep-fried (yep, I’m no saint).
That said, I’m particularly partial to it when it’s delicately spiced, roasted, doused in a creamy tahini yoghurt sauce and peppered with pomegranate tendrils.
Need I go on?
- 1 large head of cauliflower, washed and cut into medium-size florets
- 1½ tbsp olive or coconut oil
- 2 cloves of garlic, crushed
- 2 tsp white or apple cider vinegar
- 2 tbsp lemon juice
- 2 tbsp tahini
- ¼ cup non-dairy yoghurt
- 1 tsp cumin powder
- Sea salt and black pepper to taste
- ¼ cup pomegranate tendrils (optional)
- 2 tbsp sliced pistachios (optional)
- 2 tbsp chopped parsley (optinal)
- Start by preheating your oven to 215°C/420°F.
- In a large roasting pan, toss together the cauliflower, olive or coconut oil and salt and pepper.
- Roast for 25-35 minutes or until tender, tossing occasionally to avoid burning.
- While the cauliflower is roasting, prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a medium mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired.
- Once cooked, transfer the cauliflower to a large mixing bowl and fold in the tahini yoghurt sauce. Stir until well coated.
- Garnish with pistachios, pomegranate and chopped parsley before serving.
It is the perfect addition to my quintessential Middle Eastern spread of kale fattoush, brown rice mujaddara, beetroot hummus and tofu halloumi. Not to say that you couldn’t devour this all on its own – I won’t judge, I promise.
I may or may not have eaten the first batch of this all in one sitting.
A few recipe notes, as always:
- The recipe calls for a 1/4 cup of soy yoghurt but in the interest of simple ingredients you could replace this with a couple tablespoons of raw vegan labneh, vegan cream cheese or in a pinch a couple of tablespoons of non-dairy milk and an extra tablespoon of tahini (although the consistency of your dressing may be slightly more watery)
- Pine nuts or sliced almonds are also great in place of pistachios if you have them on hand
I don’t know about you guys, but I’m ready to dig in to this all over again.
Bon apetit, or “bel hana wel shefa” as we say in Egypt!