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Cauliflower

Cauliflower Musakhan with Tahini Sauce

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Our chefs prepared this delightful recipe to bring out the best in our Davis Estates Rutherford Cabernet Sauvignon!

Ingredients

Serves 6 to 8

Cauliflower Musakhan

2 heads cauliflower, florets removed
As needed olive oil
1 ½ teaspoons sumac
2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground allspice
Salt and pepper to taste

Tahini Sauce

½ cup tahini
⅓ cup lemon juice
3 teaspoon roasted garlic
1 ½ teaspoon ground cumin
⅓ cup water

Sumac Red Onions

1 tablespoon canola oil
3 red onions sliced
2 tablespoons sumac
2 teaspoons ground cumin
Salt and pepper to taste

Black Garlic Yogurt

2 ounces black garlic pureed until smooth
4 ounces Greek yogurt
Salt to taste

Method

Cauliflower Musakhan

  • Preheat oven to 425°F.
  • In a small bowl. mix sumac, cumin, cinnamon, allspice, salt and pepper.
  • Place cauliflower in a large bowl and toss with oil then sprinkle seasoning mix over cauliflower.
  • Place seasoned cauliflower in a baking dish and cover with foil.
  • Bake for 20-30 minutes or until tender, flipping once.

Tahini Sauce

  • Combine all ingredients in a medium bowl and whisk until incorporated.
  • Set aside until you are ready to plate.

Sumac Red Onions

  • In a large sauté pan over medium heat add oil, onions, sumac, and cumin.
  • Cook until soft stirring to prevent browning.
  • Keep warm until you are ready to plate.

Black Garlic Yogurt

  • Combine all ingredients in a medium bowl and whisk until incorporated.
  • Set aside until you are ready to plate.

To Finish

Whether you initially plate or serve on a platter this delightful dish should always be served with a class of Rutherford Cabernet Sauvignon!

Pairing Suggestion

A Rutherford Cabernet Sauvignon pairing that’s bold, harmonious, and beautifully expressive of both plate and glass!

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MAKE RESERVATION
Cauliflower

Courtesy of the Davis Estates Culinary Team

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