Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1/2 cup of olive oil
- 1/4 cup of lemon juice
- 1/4 cup of water
- 1/4 cup of garlic cloves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
Special equipment needed:
- Baking sheet
- Food processor
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a food processor, combine the garlic cloves, salt, and black pepper. Pulse until the garlic is finely chopped.
3. Add the lemon juice and water to the food processor and pulse until well combined.
4. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. This is your toum sauce.
5. In a large bowl, toss the cauliflower florets with the toum sauce until they are well coated.
6. Spread the cauliflower out in a single layer on a baking sheet.
7. Roast the cauliflower in the preheated oven for 25-30 minutes, or until tender and golden brown.
8. Sprinkle the roasted cauliflower with cumin and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 22g
Carbohydrates: 11g
Protein: 4g
Sodium: 490mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of oil instead of olive oil.
- Lime juice can be used instead of lemon juice.
- You can use frozen cauliflower instead of fresh.
Variations:
- Add some chopped fresh herbs, such as parsley or cilantro, to the toum sauce for extra flavor.
- Sprinkle some grated Parmesan cheese over the roasted cauliflower before serving.
- Add some chopped nuts, such as almonds or walnuts, to the roasted cauliflower for crunch.
Tips and tricks:
- Make sure to cut the cauliflower into evenly sized florets so that they cook evenly.
- If the toum sauce is too thick, you can add a little more water to thin it out.
- You can make the toum sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted cauliflower, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted cauliflower on a large platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
- Grated Parmesan cheese
- Chopped nuts, such as almonds or walnuts
Pairings:
- Serve the roasted cauliflower with grilled chicken or fish for a complete meal.
- Pair it with a simple salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the toum sauce is too thin, you can add more garlic or lemon juice to thicken it up.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before cutting it into florets.
- Store leftover roasted cauliflower in the refrigerator and consume within 3 days.
Food history:
Toum is a traditional Lebanese garlic sauce that is often served with grilled meats and vegetables. It is made with garlic, lemon juice, and oil, and has a creamy, tangy flavor.
Flavor profiles:
The toum-garlic sauce adds a tangy, garlicky flavor to the roasted cauliflower, while the cumin adds a warm, earthy note.
Serving suggestions:
Serve the toum-garlic roasted cauliflower as a side dish or as a vegetarian main course. It pairs well with grilled meats and vegetables, as well as simple salads and grains.
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Region: Lebanese