The Chew: Spicy Roasted Head Of Cauliflower Recipe

The Chew: Spicy Roasted Head Of Cauliflower

Actor, author, and director David Duchovny joined Mario Batali in the kitchen on The Chew. He joked that all he really knows how to make are omelets, but he typically makes them with cream cheese or bananas, which is certainly a bit different than what most people are used to! Together, Mario and David prepared Spicy Roasted Head of Cauliflower, which is a refreshingly unique way to prepare the popular vegetable. Cauliflower itself is certainly a trendy, especially when it comes to cauliflower rice or cauliflower crusts, so this is a new way to enjoy it! Even better, Mario served it up with fresh pita and homemade tzatziki.

Try making this recipe for your family! Click next page to get the recipe.

The Chew: Spicy Roasted Head Of Cauliflower Recipe Ingredients

• 1/2 C tahini
• 2 tbsp kosher salt
• 1 tbsp sweet paprika
• 1 jalapeno – stemmed, halved, seeded, sliced thin crosswise
• cilantro leaves – to garnish
• 1 recipe tzatziki
• 1 head cauliflower (about 2 1/4 lbs, leaves intact)
• 1/4 C olive oil
• 1 tbsp ground turmeric
• 4 cloves garlic – sliced thin
• 1 lemon – halved
• 1 jar harissa – store-bought, to serve

For the Fresh Pita:

• 1 tbsp extra-virgin olive oil + more
• 2 1/4 tsp instant yeast (1 packet)
• 1/2 C whole wheat flour
• 2 C all-purpose flour
• 1 C warm water
• 1 tbsp sugar
• 1/2 C whole wheat flour

For the Tzatziki:

• 1 C English cucumber – grated
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh dill – finely chopped
• 2 C Greek yogurt
• 1/2 lemon – juice, about 2 tbsp
• 1 clove garlic – minced, finely grated
• salt

The Chew: Spicy Roasted Head Of Cauliflower Recipe Directions

1. Heat the oven to 375 degrees
2. On a cutting board, cut the leaves from the bottom of the cauliflower, to make a flat bottom
3. Transfer the cauliflower and leaves to a foil-lined baking sheet
4. In a medium bowl, add the tahini, salt, olive oil, turmeric, garlic, paprika, and jalapeno, then mix
5. Rub the outside of the cauliflower and leaves with the tahini mixture
6. Roast until tender at the core and browned on the outside, about an hour and 30 minutes
7. Tent the cauliflower with foil halfway through cooking
8. Slice the cauliflower into 1 1/2-inch pieces, then transfer to a serving dish
9. Squeeze the lemon halves over the cauliflower, covering them in the juice
10. Garnish the cauliflower with cilantro and serve while hot
11. Serve with fresh pita, tzatziki, and harissa

For the Fresh Pita:

1. In a large bowl, add the warm water, sugar, oil, and yeast, then stir to dissolve
2. Add the flours and salt, then stir using your hands to make a “shaggy ball” of dough
3. Transfer the dough to a lightly floured work surface and knead for 10 minutes
4. Transfer the dough to a lightly oiled bowl
5. Cover with a clean kitchen towel and let rest in a warm area for an hour
6. Preheat the cast iron griddle or pan over medium-low heat
7. On a lightly oiled surface, turn out the dough, then punch down
8. Divide into 8 equal-sized balls
9. Cover with a damp towel and let rest for 10 minutes
10. Work with one ball at a time and roll into 8-inch circles, about 1/8-inch thick
11. Gently transfer to a preheated griddle for 1-2 minutes
12. Use a metal spatula to flip the pita and griddle for another minute
13. Remove the pita and wrap in a towel to keep warm
14. Repeat with the rest of the dough balls

For the Tzatziki:

1. In a large bowl, add Greek yogurt, lemon juice, cucumber, garlic, olive oil, dill, and salt
2. Stir to mix, then adjust the seasoning as needed