Golden Turmeric Cauliflower with Tahini Cream
Recipe Overview
Overview
The Golden Turmeric Cauliflower with Tahini Cream is a delightful dish that redefines how we view cauliflower. Traditionally seen as a bland vegetable, this recipe elevates it to a stunning centerpiece. The vibrant yellow hue from the turmeric not only makes it visually appealing but also adds a subtle earthiness to the flavor. The method is straightforward, making it accessible for home cooks of all skill levels.
The preparation begins with boiling the cauliflower in turmeric-infused water, which ensures it retains a firm texture while absorbing the beautiful color. The key is to avoid overcooking, as this can lead to a mushy result. Once boiled, the cauliflower is charred in a hot pan, giving it a lovely caramelization that enhances its natural sweetness.
The accompanying tahini cream is a game-changer, providing a creamy, nutty backdrop that complements the cauliflower perfectly. With just a few simple ingredients, including plant-based yogurt and tahini, this sauce is both easy to make and incredibly flavorful. It brings a richness to the dish that balances the lightness of the cauliflower.
For garnish, the addition of pickled cabbage and fresh cilantro adds a refreshing crunch and a pop of color, making the dish not only delicious but also visually stunning. This recipe is perfect for a Friday night dinner or a gathering with friends, showcasing how simple ingredients can come together to create something truly special.
Recipe Details
Steps & Tips
Boil water in a pot and add one teaspoon of ground turmeric and a pinch of salt.
Remove stalks and dark spots from the cauliflower, then chop it into quarters.
Boil the cauliflower for 6 to 8 minutes until tender but still holding its shape.
Tip: Ensure your cauliflower is slightly undercooked to prevent it from falling apart during frying.
In a mortar, add coriander, garlic, green chili, cumin, cardamom, lemon juice, salt, and oil, then bash until smooth.
Tip: Use cardamom sparingly as it is quite fragrant and can dominate the flavor.
Tip: If you don't like coriander, replace it with basil or parsley for a similar flavor.
Shake off excess moisture from the boiled cauliflower, then heat a dry pan with a tablespoon of oil.
In a bowl, mix 2 tablespoons of oil, maple syrup, and a pinch of salt.
Brush the insides of the cauliflower with the seasoning mixture and place it inside down in the hot pan.
Brush the outside of the cauliflower with the remaining seasoning and char it carefully.
In a bowl, combine yogurt, tahini, lemon juice, and salt, then mix until creamy.
Tip: Brush the insides of the cauliflower with seasoning for better flavor.
Tip: Use pickled cabbage or sauerkraut as a garnish if pomegranates are out of season.
Chop pickled cabbage and cilantro for garnish.
On a plate, create shapes with tahini cream, add charred cauliflower, drizzle with Zog, and sprinkle with sauerkraut and coriander.
Tip: Peanut butter can be used as a substitute for tahini if needed.
Ingredients
Ingredient: Sesame
→ Substitution: Sunflower Seed Butter
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Turmeric not only adds color but also has anti-inflammatory properties.
- •Tahini is made from ground sesame seeds and is a staple in Middle Eastern cuisine.
- •Cooking cauliflower until slightly undercooked helps maintain its structure during frying.
- •Using a mortar and pestle for the Zog enhances the flavor by releasing essential oils from the herbs.
