Informations supplémentaires
40 min.
|
512 kcal
|
easy
|
|
Printable version
1. Boil the cauliflower
Bring a pot of water with the bouillon cube to a boil. Add the cauliflower and cook for 8 minutes. Drain.
2. Setup
Preheat the oven to 400°F. Chop the garlic and the cilantro. Slice the shallot.
3. Roast the cauliflower in the oven
Place the cauliflower on a baking sheet. In a bowl, toss the za'atar with 2-3 tbsp of olive oil. Brush over the cauliflower. Bake the cauliflower in the oven for 15-20 minutes.
4. Toast the pine nuts
In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, transfer immediately to a bowl so as not to burn them.
5. Make the sauce and the sumac shallots
In a bowl, combine the shallots with the sumac. In another bowl, mix the tahini with the garlic and 2 2P | 3 3P tbsp of water.
6. Plate your dish
Serve the cauliflower on a bed of arugula. Garnish with the tahini sauce, the pine nuts, the sumac shallots, the cilantro and the pomegranate molasses. Serve with the naan bread. If the kids prefer, they can take pieces of roasted cauliflower and keep the sauce on the side for dipping. Bon appétit!
1unitCauliflower
30mlTahini Sauce
1unitGarlic Clove(s)
20mlZa'atar
15mlPomegranate molasses
15mlPine Nuts
1unitNaan Bread
1unitCilantro
50gArugula
10mlSumac
1unitShallot
1unitVegetable Broth Cube(s)
What you need
Pot, pan, baking sheet, bowls.
512 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
17g
26%
cholesterol
0mg
fiber
11g
44%
protein
20g
saturated
3g
15%
sodium
691mg
29%
sugar
16g
trans
0g