Cauliflower Volcano Bomb
A sensational recipe featuring tender cauliflower coated with a crunchy pistachio crust, delivering a delightful blend of flavors and textures.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 large head cauliflower A beautiful, creamy white camouflage, tender yet firm.
- 1 cup crushed pistachios Vibrant green jewels, crunchy and nutty.
- 1/2 cup breadcrumbs Golden, crunchy morsels that create an irresistible crust.
- 1/4 cup tahini A smooth, creamy sauce made from toasted sesame seeds.
- 2 tablespoons olive oil Fragrant and fruity, lending moisture and enhancing flavors.
- 1 teaspoon garlic powder Aromatic and savory.
- to taste salt Balances flavors.
- to taste pepper Lifts the entire ensemble.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Trim the leaves from the cauliflower and cut the stem to make it flat.
- In a bowl, mix crushed pistachios, breadcrumbs, garlic powder, olive oil, salt, and pepper.
- Coat the cauliflower with tahini and then press the pistachio mixture onto the surface.
- Place the coated cauliflower on a baking sheet and roast for 30-40 minutes until golden brown and crispy.
- Allow to cool slightly before slicing and serve.
Notes
This dish can serve as an impressive centerpiece. Serve at gatherings or as a hearty appetizer. Pair with yogurt dip or fresh salad. For a nut-free version, use sunflower seeds or pumpkin seeds. Use gluten-free breadcrumbs for gluten-sensitive individuals.