Back
Salad
Roasted Cauliflower Kısır
Duration
30 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 600 gram cauliflower
- 1 tablespoon olive oil (for roasting the cauliflower)
- 3 tablespoon olive oil (for the sauce)
- 1 bunch parsley
- 0.5 bunch fresh mint
- 4 stalk green onions
- 1 piece capia pepper
- 2 tablespoon tomato paste
- 3 tablespoon pomegranate molasses
- 1 piece lemon (juiced)
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 0.5 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Step-by-Step Preparation
Speed:1x
1
Preheat your oven to 200 degrees on fan setting. During this time, separate the florets of the medium-sized cauliflower and wash them thoroughly under plenty of water. Dry the washed cauliflower completely with paper towels; this step is very important for the cauliflower to roast beautifully instead of steaming during baking. Then, using the S-blade of the food processor, break the cauliflower florets into pieces the size of bulgur grains. Be careful not to turn them into a puree by operating the processor in short intervals (pulse); your goal is to achieve a grainy consistency.
2
Spread the broken cauliflower in a single layer on a wide baking tray. Drizzle 1 tablespoon of olive oil over it and lightly season with 1/2 teaspoon of salt. Mix gently with your hands to ensure the olive oil coats all parts of the cauliflower. Bake in the preheated 200 degree oven for approximately 15-20 minutes until the cauliflower softens slightly and the edges take on a light color. This time may vary depending on your oven's performance; be careful not to let the cauliflower dry out too much and become hard, keeping it at an "al dente" consistency.
3
Transfer the cauliflower from the oven to a wide mixing bowl and wait for it to reach room temperature completely. During this time, finely chop the parsley, fresh mint, and green onions. Also, dice the capya pepper into small cubes. To preserve the freshness of all the greens and vegetables, avoid adding the cauliflower to the mixture before it cools; otherwise, their colors may darken and their flavors may be ruined.
4
Heat a small dry pan over medium heat. Add 1 teaspoon of cumin and 1 teaspoon of red pepper flakes to the pan and sauté for approximately 30 seconds until the aromas are released. This process will deepen the aroma of the spices. Remove the sautéed spices from the heat. In a separate bowl, add the tomato paste, pomegranate molasses, freshly squeezed lemon juice, 3 tablespoons of olive oil set aside for the sauce, the sautéed cumin and red pepper flakes, black pepper, and the remaining 1/2 teaspoon of salt. Mix all ingredients well until they reach a homogeneous sauce consistency.
5
Pour the aromatic sauce you prepared over the cooled roasted cauliflower. Gently mix using a spatula or spoon, ensuring the sauce is distributed evenly over the cauliflower. Then, add the finely chopped parsley, mint, green onions, and diced capya peppers. Blend carefully without mashing the mixture too much. You can serve the prepared kisir after letting it rest in the refrigerator for at least 15-20 minutes for the flavors to integrate with each other.
Chef's Tips
- Prevent Mashing: While processing the cauliflower in the food processor, run the processor in "pulse" mode at short intervals to ensure it remains the size of bulgur grains. Over-processing can cause the kisir to turn into a puree.
- Baking for Perfect Texture: Avoid very high heat when roasting the cauliflower (200 degrees is ideal) and pay attention to the time. Keeping them slightly firm (al dente) will enrich the texture of the kisir. Baking time may vary depending on your oven, so stay attentive.
- Drying is Important: Drying the cauliflower very well with paper towels after washing prevents steaming during roasting and stops the cauliflower from taking on a "boiled" taste.
- Odor Removal: If you do not like the distinct smell of cauliflower, you can neutralize the odor by adding a very small amount of lemon juice or grated fresh ginger during the roasting stage.
- Preserve Freshness: When preparing the kisir, add the greens and the sauce only after the roasted cauliflower has completely cooled down. This prevents the greens from turning dark and helps them maintain their freshness.
Alternative & Optional Ingredients
- Protein-Rich Kisir: If you want to turn this recipe into a main meal, you can increase the protein value by adding a handful of boiled chickpeas, grilled chicken pieces, or low-fat feta cheese cubes.
- Different Paste Options: Depending on your taste, you can use pepper paste instead of tomato paste or mix both to achieve a richer flavor.
- Sour Flavor Balance: In addition to or instead of pomegranate molasses, you can add a small amount of sumac to give your kisir a different tangy note.
Gourmet Recommendations
- Textural Richness: To add a different texture and flavor to your kisir, you can sprinkle lightly roasted pine nuts or crushed walnuts on top before serving. This will add a pleasant crunch and healthy fats to the dish.
- Serving Presentation: Place your prepared kisir on a wide serving plate, drizzle a few drops of high-quality extra virgin olive oil over it, and serve by sprinkling a very small amount of finely chopped fresh mint.
I Made It & Reviews
No one has rated this recipe yet. Be the first to rate it!
Share Your Experience
Add Photo (Optional)
Nutrition Facts
Per Serving
Calories165 kcal
Protein4 g
Carbohydrates16 g
Fat11 g
Fiber 5 g
Sugar 7 g
Keep exploring
You might also like
