Chou-fleur rôti miel et piment par DE LA ROSÉE

Roasted cauliflower & sesame sauce

Roasted cauliflower on a base of yoghurt sauce/sesame puree accompanied by our honey and chili preparation. In this version, honey is not added to the sauce so that every flavor can be enjoyed.

Ingredients for 4-6 people

  • one cauliflower
  • olive oil
  • sesame puree - tahini
  • greek yogurt
  • honey and chili preparation
  • hazelnuts, seeds pf your choice
  • one lemon
  • cumin seeds - optional but excellent
  • salt & pepper

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    1° / Prepare the cauliflower by removing the green leaves from its base. Cut it into slices about 1 or 2cm thick. Most small clumps will come off naturally. A few minutes in vinegar water then rinse with cold water.

    2° / Preheat the oven to 180°. On a baking tray covered with baking paper, place the slices of cauliflower florets and drizzle them with a drizzle of olive oil. Season generously with salt and pepper then bake for 30 minutes.
    Halfway through cooking, flip each slice.

    3° / In a bowl, add 2/3 tablespoons of sesame puree, the same quantity of Greek yoghurt and the juice of a lemon.

    4° / For the dressing, start by forming a bed of sauce in the center of the plate. Arrange the cauliflower slices over the sauce. Then add the crushed hazelnuts, seeds and some cumin seeds.

    5° / Finish with a topping of our honey and chili preparation

    **note : 
it is also possible to obtain whole slices of cabbage, by removing the heart of the stem which will be more bitter. You have to be delicate when cutting so as not to break the slice, and not turn them halfway through cooking for the same reason. Dressage is very aesthetic.

    For this recipe, we prefer the cabbage to remain slightly firm. Cooking can be extended according to taste.

     

    The recipe in video : 

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