Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1/2 cup of toum (Lebanese garlic sauce)
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of lemon juice
- 1 tablespoon of chopped parsley (optional)
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix the toum, olive oil, salt, black pepper, and lemon juice.
4. Add the cauliflower florets to the bowl and toss to coat evenly.
5. Spread the cauliflower on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
7. Remove from the oven and sprinkle with chopped parsley (optional).
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 130
- Fat: 10g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
Substitutions for ingredients:
- Toum can be substituted with garlic paste or minced garlic.
- Olive oil can be substituted with vegetable oil or avocado oil.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
- Parsley can be substituted with cilantro or mint.
Variations:
- Add 1/2 teaspoon of cumin or paprika for a smoky flavor.
- Top with toasted pine nuts or almonds for crunch.
- Add 1/2 cup of cooked chickpeas for protein.
Tips and tricks:
- Make sure the toum is at room temperature before mixing with the other ingredients.
- Cut the cauliflower florets into similar sizes for even roasting.
- Use a spatula to flip the cauliflower halfway through cooking for even browning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with a drizzle of toum on top.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Chopped parsley, cilantro, or mint
- Toasted pine nuts or almonds
- Lemon wedges
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the cauliflower is not browning evenly, rotate the baking sheet halfway through cooking.
- If the cauliflower is not tender after 25-30 minutes, continue cooking for an additional 5-10 minutes.
Food safety advice:
- Make sure the toum is fresh and has not been sitting at room temperature for too long.
- Wash the cauliflower thoroughly before cutting into florets.
Food history:
- Toum is a traditional Lebanese garlic sauce made with garlic, lemon juice, and oil.
Flavor profiles:
- This dish is savory, garlicky, and slightly tangy.
Serving suggestions:
- Serve as a side dish or appetizer.
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Region: Lebanese