Baked Whole Cauliflower
If you like different food presentations, I am sure you will love this recipe. It looks very stylish on the table. and despite its elegance, it is a very simple recipe. Even better, it is a light meal that can be included in the category of diet food. I enjoyed it while I was preparing and eating it. I hope you also get the chance to try and enjoy it.
There aren't many tricks to watch out for. You just need to pay attention to the amount of boiling the cauliflower. If it is cooked too much, it may disperse, if it is not boiled enough, it will be crunchy. Boiling time will vary greatly depending on the size of your cauliflower, so I cannot specify a time. You can check if it is soft by sticking a fork or knife into it.
Enjoy the recipe...
- 1 small cauliflower,
- 1 egg,
- 1 teaspoon of cornmeal,
- 2 tablespoons of parmesan or cheddar cheese (grated),
- Salt to taste,
- Black pepper.
For the sauce;
- 2 cups of strained yogurt,
- 1 tablespoon of tahini
- 1 clove of garlic,
- Salt to taste.
- 5 tablespoons of olive oil,
- 1 teaspoon of pepper flakes,
- Parsley or coriander leaves.
- Simmer the cauliflower until it does not fall apart but cooks well,
- Take it out of the water and wait for the water to drain well and cool on the strainer,
- Beat egg, cornmeal, salt and pepper in a separate bowl,
- Add the grated cheese and mix,
- Put the cauliflower on a baking tray lined with greaseproof paper,
- Spread the egg mixture on it,
- Bake in a 200 C degrees preheated oven until golden brown,
- For the sauce, whisk yoghurt, tahini, crushed garlic and salt in a bowl,
- Spread the sauce on a large serving plate,
- Place the sliced cauliflower on it,
- Heat the olive oil in a saucepan,
- Add pepper flakes, mix and remove from fire,
- Drizzle the oil and pepper mixture over the cauliflower slices,
- You can garnish with parsley or coriander leaves.
Enjoy your meal...