Taouk Style Cauliflower
This dish is about a last-minute inspiration on a late afternoon while staring at a big cauliflower head patiently sitting in the fridge. I had to do something! Fast. Dinner must be ready in an hour; I have no plans (it happens to all of us) and need to prepare something meatless because I like to balance our family meals and sneak at least 2 days of vegetarian dinners per week.
I was craving chargrilled lemony bites, but something different from the usual roasted cauliflower. Let’s make it irresistible: “Taouk Style Sexy” with some aioli on the side.
It is the same marinade as the one for the original Shish Taouk recipe. The only modification is the oil and lemon juice directly added to the marinade; its texture is then runnier and will help coat every curve of the cauliflower florets. Since the florets are baking in the oven, you won’t need to add any other oil or fat component before baking. A straightforward proposition: All-inclusive marinade, coating, baking. Voila!
Serve these golden florets with hommos, a green salad, or as a star of your next pita pocket creation.
Bon appétit!
Taouk Style Cauliflower
Recipe credits: Rafaella Sargi
Serves 4
Ingredients
1/3 cup plain yogurt
2 garlic cloves, grated
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 tablespoon vegetable oil
2 tablespoons extra virgin olive oil
2 1/2 tablespoons lemon juice
1 big cauliflower, rinsed and cut into florets
Directions
Prep all the ingredients.
You will need one big bowl, food-safe plastic wrap, a silicone spatula, and a baking sheet lined with parchment paper.
Heat the oven to 420F / 215C.
In a big bowl, mix all the ingredients to make the marinade: yogurt, garlic, coriander, black pepper, turmeric, sea salt, vegetable oil, extra virgin olive oil, and lemon juice. Mix until well combined. The texture of the marinade is smooth and just runny enough for the next step. Add the cauliflower florets to the same bowl, using a spatula, and mix gently until all the florets are coated with the marinade.
(If planning, you can stop here, cover and let it sit in the fridge for a few hours until ready to bake.)
When ready to bake, place the coated florets on a baking sheet lined with parchment paper. Do not overcrowd your work, have the florets on a single layer with a bit of space between each piece. It will help crisp up the cauliflower. (If you overlap the florets, they will steam, and you won't have the desired crispy edges.) Place the baking sheet in the oven and bake for 30 minutes. Remove the baking sheet and flip each floret to give them a chance to crisp on all sides… Put them back in the oven for 5 to 10 extra minutes. The cauliflower is ready when you can see some crispy dark golden edges with roasted marks, and it looks too appetizing to wait any longer! Hahaha
Serve directly or warm.
Aioli is a must!
