Recipe: Roasted cauliflower with za'atar and sesame cream
Recipe
- - 1 cauliflower
- - 1 grenade
- - 4 tablespoons of sesame paste
- - 1 small white cheese
- - 1 yellow lemon
- - 1 citron vert
- - 1 bunch of coriander
- - 1 bunch of parsley
- - 1 bunch of fresh thyme
- - Za'atar spices
- - Espelette pepper
- - Olive oil
- - You sell well.
- Coat the cauliflower with olive oil, Espelette pepper, za'atar spices and salt, then bake for 40 minutes at 180°C.
- To make the za'atar condiment, finely chop the parsley, coriander (reserve a few sprigs of each), and fresh thyme. Blend everything together with a handful of za'atar spice mix and the zest of a lemon until smooth.
- For the tahini sauce, mix the cottage cheese and sesame paste, add the lime juice and Espelette pepper, then whisk in a little olive oil.
- Spread the za'atar condiment, place the cauliflower on top and add pomegranate seeds and a few sprigs of coriander and parsley.
Coat the cauliflower with olive oil, Espelette pepper, za'atar, and salt, then bake for 40 minutes at 180°C (350°F). To make the za'atar dressing, finely chop the parsley, cilantro (reserve a few sprigs of each), and fresh thyme. Blend everything with a handful of za'atar and the zest of one lemon until smooth. For the tahini sauce, combine the fromage blanc and tahini, add the juice of the lime and Espelette pepper, then whisk in a little olive oil. To serve, spread the za'atar dressing over the cauliflower, top with the cauliflower, and garnish with pomegranate seeds and a few sprigs of cilantro and parsley.
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