Roasted Cauliflower, Cream Cheese, Black Lemon by @eloy_spinnler

1h10

4 servings

🥦

900 g

Cauliflower

🧈

30 g

Butter

🧂

1.5 g

Fleur de sel

🧄

10 g

Garlic

🧀

200 g

Raw cream cheese

🌱

50 g

Tahini

🍋

1 lime

Lime

🍋

1 g

Black lemon

🌿

2 sprigs

Thyme

🫒

20 g

Fried capers

🌶️

0.5 g

Piment d'Espelette

  1. Preheat
    • cauliflower

    Preheat the oven to 160°C / 320°F. Halve 1 large cauliflower lengthwise through its core.

  2. Melt
    • unsalted butter
    • garlic
    • fresh thyme

    Melt 30 g unsalted butter in an oven-safe skillet over medium heat. Add 2 crushed garlic cloves and 2 sprigs fresh thyme.

  3. Place
    • cauliflower
    • unsalted butter

    Place the cauliflower halves cut-side down in the butter. Spoon the butter over the cauliflower.

  4. Roast
    • cauliflower

    Roast the cauliflower in the oven for 60 min. Check that the exterior has begun to brown.

  5. Halve
    • cauliflower

    Turn the cauliflower halves over. Roast for another 60 min until deeply golden, tender, and buttery inside.

  6. Combine
    • raw cream cheese
    • tahini

    Combine 200 g raw cream cheese with 50 g tahini in a mixing bowl. Stir until the mixture is smooth.

  7. Juice
    • lime
    • raw cream cheese
    • tahini

    Juice and finely zest 1 lime. Mix the lime juice and zest into the cream cheese mixture.

  8. Spread
    • raw cream cheese
    • tahini
    • cauliflower

    Spread one quarter of the cream cheese mixture onto each serving plate. Place one roasted cauliflower portion on top.

  9. Season
    • fleur de sel
    • Espelette pepper
    • black lemon powder

    Season each plate with fleur de sel, Espelette pepper, and black lemon powder. Garnish with baby spinach and fried capers.

  10. Sprinkle
    • Black lemon

    Sprinkle with black lemon powder.

  11. Garnish
    • Fleur de sel
    • Thyme
    • Fried capers

    Finish with thyme, fleur de sel and a few fried capers.

Roasted Cauliflower, Cream Cheese, Black Lemon by @eloy_spinnler

1h10

4 servings

🥦

900 g

Cauliflower

🧈

30 g

Butter

🧂

1.5 g

Fleur de sel

🧄

10 g

Garlic

🧀

200 g

Raw cream cheese

🌱

50 g

Tahini

🍋

1 lime

Lime

🍋

1 g

Black lemon

🌿

2 sprigs

Thyme

🫒

20 g

Fried capers

🌶️

0.5 g

Piment d'Espelette

Preparation Steps

  1. Step 1/11

    Preheat the oven to 160°C / 320°F. Halve 1 large cauliflower lengthwise through its core.

    🥦cauliflower
    🔪chef's knife
    🪵cutting board

  2. Step 2/11

    Melt 30 g unsalted butter in an oven-safe skillet over medium heat. Add 2 crushed garlic cloves and 2 sprigs fresh thyme.

    🧈unsalted butter
    🧄garlic
    🌿fresh thyme
    🍳oven-safe skillet
    🔪chef's knife

  3. Step 3/11

    Place the cauliflower halves cut-side down in the butter. Spoon the butter over the cauliflower.

    🥦cauliflower
    🧈unsalted butter
    🍳oven-safe skillet
    🥄spoon

  4. Step 4/11

    Roast the cauliflower in the oven for 60 min. Check that the exterior has begun to brown.

    🥦cauliflower
    🍳oven-safe skillet

  5. Step 5/11

    Turn the cauliflower halves over. Roast for another 60 min until deeply golden, tender, and buttery inside.

    🥦cauliflower
    🍳oven-safe skillet

  6. Step 6/11

    Combine 200 g raw cream cheese with 50 g tahini in a mixing bowl. Stir until the mixture is smooth.

    🧀raw cream cheese
    🌱tahini
    🥣mixing bowl
    🥄spoon

  7. Step 7/11

    Juice and finely zest 1 lime. Mix the lime juice and zest into the cream cheese mixture.

    🍋lime
    🧀raw cream cheese
    🌱tahini
    🍋citrus juicer
    🧀microplane grater
    🥣mixing bowl
    🥄spoon

  8. Step 8/11

    Spread one quarter of the cream cheese mixture onto each serving plate. Place one roasted cauliflower portion on top.

    🧀raw cream cheese
    🌱tahini
    🥦cauliflower
    🥄spoon
    🍽️serving plates

  9. Step 9/11

    Season each plate with fleur de sel, Espelette pepper, and black lemon powder. Garnish with baby spinach and fried capers.

    🧂fleur de sel
    🌶️Espelette pepper
    🍋black lemon powder
    🥬baby spinach
    🫒fried capers
    🥄spoon
    🍽️serving plates

  10. Step 10/11

    Sprinkle with black lemon powder.

  11. Step 11/11

    Finish with thyme, fleur de sel and a few fried capers.

Composition

Ingredients

Types

Vegetables, Seasonings, Dairy, Seeds, Condiments, Fruits

Ingredients

Cauliflower, Butter, Fleur de sel, Garlic, Raw cream cheese, Tahini, Lime, Black lemon, Thyme, Fried capers, Piment d'Espelette

Notes

Cauliflower (cut in half), Butter (melted in the pan), Raw cream cheese (non-pasteurized), Tahini (one quantity of tahini for four quantities of cream cheese), Lime (juice and zest used), Black lemon (as a powder), Fried capers (a few)

Allergens

Milk, Sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carbohydrate

Calories

320 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 19g, Fat: 23g, Fiber: 7g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 155mg, Potassium: 690mg, Iron: 3.1mg, Sodium: 470mg

Vitamins

Vitamin C: 88mg, Vitamin K: 42, Folate: 104µg, Vitamin A: 180µg RAE

Preparation

Time Information

Preparation

10 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, oven-safe skillet, mixing bowl, microplane grater, citrus juicer, spoon, serving plates

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Starter, Side Dish

Occasions

Dinner, Date Night, Restaurant-style Meal, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French, Mediterranean, European

Geographic

France, Paris

Various

Aspect

Texture

Tender, Caramelized, Creamy, Crispy, Silky

Flavors

Savory, Tangy, Nutty, Buttery, Smoky, Salty, Slightly spicy, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based sauce out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep sauce and cauliflower separate when possible,Reheat cauliflower in an oven for best texture), freezer : 30 days (Freeze roasted cauliflower in an airtight freezer-safe container,Do not freeze the cream cheese sauce for best texture,Thaw in the fridge before reheating)