Whole grilled cauliflower with red beet tahin sauce and pickled onions

Name: Whole grilled cauliflower with red beet tahin sauce and pickled onions
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 1 cauliflower; 1 1 red beet; 1 1 red onion; NO NO paprika powder; 5 5 tablespoons extra virgin olive oil; 2 2 tablespoons Tahini; 1 1 lemon; 1 1 tsp paprika powder; 2 2 cloves garlic; 1 1 tbsp maple syrup; 1 1 tsp ground coriander seeds; 1 1 tsp chili flakes; 2 2 small handsful hempseed; ½ ½ teaspoons ground cumin seeds; 4 4 tablespoons extra virgin olive oil; 2 2 small handsful mixed nuts; ½ ½ teaspoons chili flakes; 1 1 lemon; celtic sea salt; ¼ ¼ teaspoons black pepper

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Calories
183 kcal
Course
Dinner
Cuisine
European, American

Whole grilled cauliflower with red beet tahin sauce and pickled onions

Iris Warren

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Whole grilled cauliflower for a stunning centerpiece that’s perfect for a Christmas feast. A vibrant and flavorful alternative to traditional roasts. The cauliflower is grilled in the oven. It’s served with a beetroot-tahini sauce, pickled onions and oasted hemp seeds. Cut at the table for a dramatic presentation.

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Ingredients

Servings

1 1 cauliflower
1 1 red beet
1 1 red onion
NO NO paprika powder and chili flakes
5 5 tablespoons extra virgin olive oil
2 2 tablespoons Tahini
1 1 lemon
1 1 tsp paprika powder
2 2 cloves garlic
1 1 tbsp maple syrup
1 1 tsp ground coriander seeds
1 1 tsp chili flakes
2 2 small handsful hempseed
½ ½ teaspoons ground cumin seeds
4 4 tablespoons extra virgin olive oil
2 2 small handsful mixed nuts
½ ½ teaspoons chili flakes
1 1 lemon
celtic sea salt to taste
¼ ¼ teaspoons black pepper

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Instructions

Boil the cauliflower whole for 20 minutes. Then let it cool a bit.
While the cauliflower is cooking: cut the onion into thin half rings.
While the cauliflower is cooking: cut the beetroot into pieces and steam or boil for 20 minutes. Save the cooking liquid.
Lightly crush the nuts.
Drain the onions in a sieve.
Preheat the oven to 390F or 200C.
Squeeze a lemon, mix with the maple syrup and add to the onion. Set aside to marinate.
Peel the garlic, cut into pieces and put in the food processor or a cup ( to mix with a hand blender.l).
Heat a frying pan and roast the hemp seeds and nuts with the salt.
Place the cauliflower on a large plate.
Make a marinade of the oil and spices. Let some of the oil drip into the cauliflower. Take the rest in your hands and massage the cauliflower.
Add the beetroot, tahini, olive oil, juice of the lemon and chili flakes. Mix until smooth
Pour the sauce over the cauliflower.
Place in an oven dish. Place the disbin the oven for 40 minutes.
Test if the sauce is thin enough to 'run' a bit. You want the sauce to remain on the cauliflower a bit and to slowly run out. If it needs to be a bit thinner, you can add the beetroot cooking liquid.
Place the onion rings on top and finally the seeds and nuts.