{"id":38401,"date":"2024-11-12T12:19:19","date_gmt":"2024-11-12T17:19:19","guid":{"rendered":"https:\/\/www.halfyourplate.ca\/?post_type=recipe&p=38401"},"modified":"2024-11-29T13:34:56","modified_gmt":"2024-11-29T18:34:56","slug":"chou-fleur-roti-avec-vinaigrette-au-tahini-et-a-la-grenade","status":"publish","type":"recipe","link":"https:\/\/www.halfyourplate.ca\/fr\/recipe\/chou-fleur-roti-avec-vinaigrette-au-tahini-et-a-la-grenade\/","title":{"rendered":"Chou-fleur r\u00f4ti avec vinaigrette au tahini et \u00e0 la grenade"},"content":{"rendered":"
<\/div>
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\n\nImprimer<\/a>\n<\/div>\n\n
Temps de pr\u00e9paration <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps de cuisson <\/span>47 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps total <\/span>52 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
Yield <\/span>4<\/span><\/div>\n<\/div>\n\n
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Ingr\u00e9dients<\/h3>

Chou-fleur r\u00f4ti<\/h4>
  • 1<\/span> chou-fleur<\/span><\/li>
  • 2<\/span> c. \u00e0 soupe (30ml)<\/span> d\u2019huile d\u2019olive<\/span><\/li>
  • \u00bc<\/span> c. \u00e0 th\u00e9 (1.2ml)<\/span> de paprika<\/span><\/li>
  • \u00bc<\/span> c. \u00e0 th\u00e9 (1.4ml)<\/span> de poudre d\u2019ail<\/span><\/li>
  • \u00bc<\/span> c. \u00e0 th\u00e9 (1.2ml)<\/span> de sel<\/span><\/li>
  • \u00bc<\/span> c. \u00e0 th\u00e9 (1.2ml)<\/span> de poivre noir<\/span><\/li><\/ul><\/div>

    Vinaigrette au tahini<\/h4>
    • \u2153<\/span> tasse (80ml)<\/span> de tahini<\/span><\/li>
    • \u00bc<\/span> tasse (60ml)<\/span> de yogourt nature 2 %<\/span><\/li>
    • 1<\/span> citron avec le zeste<\/span><\/li>
    • 1<\/span> gousse d\u2019ail<\/span> \u00e9minc\u00e9e<\/span><\/li>
    • 2<\/span> c. \u00e0 th\u00e9 (10ml)<\/span> de vinaigre de vin rouge<\/span><\/li>
    • \u00bd<\/span> c. \u00e0 soupe (7.5ml)<\/span> \u00e0 soupe d\u2019huile d\u2019olive<\/span><\/li>
    • 1<\/span> c. \u00e0 th\u00e9 (5ml)<\/span> de paprika<\/span><\/li>
    • \u00bc<\/span> c. \u00e0 th\u00e9 (1.5ml)<\/span> de sel<\/span><\/li>
    • \u215b<\/span> c. \u00e0 th\u00e9 (0.6ml)<\/span> de poivre<\/span><\/li>
    • 3 \u00e0 4<\/span> c. \u00e0 soupe (45-60ml)<\/span> d\u2019eau<\/span><\/li><\/ul><\/div>

      Assemblage<\/h4>
      • 8 \u00e0 10<\/span> feuilles de menthe fra\u00eeche<\/span> tranch\u00e9es<\/span><\/li>
      • \u00bc<\/span> tasse (60ml)<\/span> d\u2019arilles de grenade<\/span><\/li><\/ul><\/div><\/div>\n\n<\/div>\n\n
        \n\n

        Instructions<\/h3>
        • Pr\u00e9chauffer le four \u00e0 425 \u00b0F (220 \u00b0C).<\/div><\/li>
        • Laver le chou-fleur \u00e0 l\u2019eau fra\u00eeche courante. Couper la tige et retirer toutes les parties vertes.<\/div><\/li>
        • Dans un petit bol, m\u00e9langer l\u2019huile d\u2019olive, le paprika, la poudre d\u2019ail, le sel et le poivre noir. Placer le chou-fleur sur une plaque \u00e0 p\u00e2tisserie recouverte de papier parchemin et badigeonner toutes les surfaces du chou-fleur du m\u00e9lange d\u2019huile.<\/div><\/li>
        • Recouvrir d\u2019une feuille d\u2019aluminium et cuire au four pendant 40 minutes.<\/div><\/li>
        • Pendant que le chou-fleur cuit, pr\u00e9parer la vinaigrette au tahini en m\u00e9langeant les ingr\u00e9dients de la vinaigrette.<\/div><\/li>
        • Retirer le papier d\u2019aluminium et poursuivre la cuisson pendant encore 5 minutes, puis passer sous le gril pendant 2 \u00e0 3 minutes.<\/div><\/li>
        • Placer le chou-fleur dans un plat de service et l\u2019arroser d\u2019environ la moiti\u00e9 de la vinaigrette au tahini (ou la quantit\u00e9 d\u00e9sir\u00e9e). Saupoudrer d\u2019arilles de grenade et garnir de menthe fra\u00eeche.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n\n
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