Roasted Cauliflower with Lemon Tahini Dressing 

an Ooni Oven exclusive recipe, please see below for our Ooni Ovens on sale.

 

Yield: Side Dish - Feeds 2 people  

Difficulty: Easy

Prep Time: 15 minutes 

Total Time: 35 minutes

 

Ingredients:

1 head of cauliflower, broken down into golf ball sized florets 

1 pomegranate, popped and shucked OR 1 cup pre popped prepared pomegranate seeds

1 cup tahini 

¼ cup lemon juice 

¼ cup water 

4 tbsp olive oil 

4 tbsp canola oil 

Salt

Ice & Water 

 

Procedure:

  1. Fill your blanching pot with heavily salted water and bring to a hard boil. 
  1. While the pot is coming to a boil prepare an ice bath with the large mixing bowl, enough ice and water that will fit all the cooked cauliflower.
  1. Cook the cauliflower in the boiling water for 5-6 minutes. Using your spider strainer or slotted spoon remove the cauliflower and place in the ice bath. 
  1. Drain the cauliflower from the bath and dry thoroughly.
  1. Place the dried and blanched cauliflower in a 12-14-inch cast iron and drizzle the cauliflower with canola oil and salt and fire it into your Ooni oven for 3-4 minutes until hot and slightly colored.  
  1. While the cauliflower is roasting (or well in advance) make the tahini vinaigrette. Mix the tahini, water, lemon juice, olive oil, and a couple of pinches of salt in a medium mixing bowl. Mix with your spatula until homogenized. Do not overmix as it will become stiff and pasty. IF this happens, adjust the consistency with a little bit more water and lemon juice, 
  1. Adjust the lemon juice and salt ratio to your liking.
  1. Remove the cauliflower from the oven and drizzle on the tahini vinaigrette. Garnish with the pomegranate seeds. 

 

Chefs Tips:

  • The Ooni oven can reach temperatures of 800-degree F or higher. Make sure the pan you are using can take that kind of temperature.
  • Salted water is key to big pot blanching. It should taste like ocean water. 

 

Equipment Needed:

12-14-inch cast iron 

5-6-quart blanching pot 

Rubber spatula 

Medium mixing bowl 

Large mixing bowl 

Spider hand strainer OR slotted spoon

Measuring cups 

 

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