This roasted cauliflower is a recipe that is often used as a substitute for roast beef, but I prefer to eat it as a starter or side dish. It is very tasty, light and nutritious!

Cauliflower has very few calories but, since it is not satiating, I always like to include some source of carbohydrates and vegetable protein such as seitan. In this way, I get a more complete and delicious meal.

Ingredientes

Scale

  • 2 cucharadas de tahini, ver notas
  • 2 cucharadas de agua
  • 2 cucharadas de zumo de limón
  • 1/2 cucharadita de comino en polvo
  • 1/2 cucharadita de pimentón dulce
  • 1/2 cucharadita de orégano seco
  • 1/2 cucharadita de ajo en polvo
  • 1/4 cucharadita de cúrcuma en polvo
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida
  • 1 cabeza de coliflor grande

Instructions

  1. Preheat the oven to 180ºC or 350ºF.
  2. Mix all ingredients in a bowl (except cauliflower) until well combined. Reserve.
  3. Cut the leaves of the cauliflower, wash it and spread it with the sauce from the previous step. I like to use a brush, but it’s not necessary.
  4. Place the cauliflower on a baking sheet (preferably lined with parchment paper) and bake for a few 50-60 minutes or until cauliflower is golden brown. I don’t like it mushy, but rather hard, so adjust the time to the texture you want.
  5. Take the cauliflower out of the oven, let it cool a little so that it is not so hot and serve immediately with vegetable protein such as seitan or tempeh. I sprinkled some chopped parsley on top for garnish, but that’s optional.
  6. You can store leftovers in an airtight container for about 4 days.

Notes

  • You can use oil instead of tahini, although in that case I would add about 3 or 4 tablespoons of oil and not add water.
  • Use the herbs and spices that you want or have on hand.
  • You could also add very finely chopped garlic, but you have to be careful because it burns easily.
  • Using a brush is very helpful to distribute the mixture evenly throughout the cauliflower, but you can also use your hands, a spoon or a paper napkin.
  • The baking time is a guide, since each oven is different and you will also You may need to bake the cauliflower for more or less time depending on the size of the cauliflower and how soft or firm you like it.
  • If your cauliflower is brown on the outside but raw on the inside, cover it with parchment paper aluminum for that it does not burn and cook inside.
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