Karnabeet: A Cauliflower-Tahini Salad

Karnabeet: A Cauliflower-Tahini Salad
I’m getting a bit of a taste of my old social life these days with a few things dotting each week day eve and guests each weekend for the next few. It’s all fun stuff, but it means that all too often I’m reverting back to being lazy in the kitchen, with eggs, yogurt and fruit and, let’s be real, ice cream (for dinner).  I’m not particularly proud, but there it is. Plus, I can because,  yo, I’m an adult.
 
 
But, thankfully, I’m in this veggie eating challenge at work (I know, it admittedly sounds pretty lame), so I’ve been trying to hit that daily quota and come up with some exciting ways to meet it and that led me to making this frankly, amazingly delicious tahini-cauliflower salad, aka, karnabeet.
 
I first had this months ago when I first moved to A2 from my local Lebanese restaurant and it’s been in my head to recreate since.  Now is the best time, and here we have it.
Cauliflower is roasted (though, I think traditionally maybe fried) to give it some color and flavor and dressed with a tahini yogurt dressing. I added some pomegranate seeds for crunch and color and I think almonds, while not in this recipe, would make a fantastic addition.
 
 
While the roasting takes an hour or so of hands-off prep, the rest comes together easily. Mom happened to be here when I was putting it together, and so survey says thumbs up.
 
Karnabeet, a cauliflower-tahini salad
Serves 4
Roasted cauliflower in a yogurt-tahini dressing
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Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 1 large head of cauliflower, cored, cut into florets, removing most of the stems
  2. 2 TB olive oil
  3. 1 tsp salt
  4. 1 tsp coarse black pepper
  5. 1 tsp sumac
For the dressing
  1. 1/2 cup plain non-fat or 2% Greek yogurt
  2. 1 1/2 TB tahini (or more, to taste)
  3. 1/4 tsp cumin
  4. 1/4 tsp sumac
  5. 1/2 tsp fresh garlic, minced
  6. 2 TB lemon juice
  7. 1/4 tsp black pepper
  8. pinch salt
For the rest
  1. 1/2 cup pomegranate seeds
  2. 1/4 cup fresh parsley, chopped
Instructions
  1. Preheat the oven to 375F.
  2. In a roasting pan, add the cauliflower, olive oil, salt, pepper and sumac. Coat completely and roast until cauliflower is golden, but not wilted, just over an hour. Set aside to cool about 15 minutes.
  3. Meanwhile, make the dressing by combining the yogurt, tahini, cumin, remaining sumac, garlic, lemon juice, salt and pepper. Mix well until all is smooth.
  4. Once the cauliflower has cooled slightly, toss the roasted cauliflower in the dressing. Coat thoroughly and add the parsley and pomegranate. Serve.
The Hungary Buddha Eats the World http://thehungarybuddha.com/
 
 
Written after some homemade chocolate ice cream.

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