Cauliflower Volcano Bomb
A visually stunning dish featuring roasted cauliflower coated in a crunchy pistachio crust, drizzled with creamy tahini, perfect for gatherings.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 head cauliflower Choose a fresh head with compact florets.
- 1 cup pistachios, finely chopped Adds a unique crunch and richness.
- 1/2 cup tahini Creamy paste made from ground sesame seeds.
- 2 tablespoons olive oil Helps crisp up the pistachio crust.
- 1 tablespoon lemon juice Brightens the dish's flavors.
- Salt, to taste Enhances flavors.
- Pepper, to taste Adds warmth.
- Fresh herbs for garnish (optional) Such as parsley or cilantro for freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into a shape resembling a volcano.
- In a bowl, mix the chopped pistachios with olive oil, salt, and pepper.
- Coat the cauliflower with the pistachio mixture and place it on a baking sheet.
Cooking
- Bake for 25-30 minutes, or until the crust is golden and crispy.
- In a separate bowl, mix tahini, lemon juice, salt, and enough water to achieve a creamy consistency.
- Once the cauliflower is done, drizzle the tahini mixture over the top.
- Garnish with fresh herbs if desired and serve immediately.
Notes
For best results, select a heavy cauliflower and ensure pistachios are evenly chopped. Watch the baking to avoid burning.