Turkish Cauliflower in Oven - Firinda Karnabahar

Turkish cuisine is all about fresh, seasonal veggies, and right now, it's cauliflower season. Today, we are turning this humble winter veggie into something magical. In Turkey, it is one of the dishes you see at esnaf lokantası (local restaurants serving homemade foods).

Sure, you can cook it on the stovetop, but baking it is where the magic happens. It's like giving cauliflower a cozy, delicious hug. 

We are super excited to share our Turkish cauliflower recipe called Fırında Karnabahar Yemeği in Turkish. It's a household favorite and we bet it's going to be yours too!

If you love hearty Turkish dishes like this, you might want to try our Kapuska (Turkish Cabbage Stew) too, which is another great recipe for cold days.

The Secret to Delicious Turkish Cauliflower (Karnabahar) Recipe

What is the real secret behind the amazing taste of this comfort food?

Similar to our zucchini tomato casserole, it's all in the oven-baking. When cauliflower florets are baked, they develop a rich flavor that you just don't get from stovetop cooking. The oven brings out the natural sweetness and softens the cauliflower without making it mushy.

And then there's the flavor combo - garlic, tomatoes, lemon, and parsley. Each ingredient is simple on its own, but together, they create a magic. This combination of flavors turns the humble cauliflower into a dish that's simply unforgettable.   

Ingredients

• Cauliflower: It is called karnabahar in Turkish. We use a medium-sized head, cut into florets. Cauliflower is not only nutritious but also has a wonderful texture that absorbs flavors beautifully. Look for a firm, tightly closed head with a creamy white color.  
• Tomatoes: Fresh, ripe tomatoes add a lovely, juicy tang. They help create a sauce that's both rich and light. If fresh tomatoes aren’t available, canned ones work just fine. 
• Tomato Paste: This is for depth. It intensifies the tomato flavor and adds a touch of sweetness and color.
• Garlic: A must for that punchy, aromatic kick. It's best to use fresh garlic here for its pungent flavor.
• Olive Oil: It's the base of our sauce.
• Seasonings – Salt, Black Pepper, Chili Powder: These are the flavor enhancers. Salt balances, black pepper adds a mild heat, and chili powder gives a smoky warmth. Adjust according to your taste. 
• Lemon Juice: Fresh lemon juice brings a bright, zesty note, cutting through the richness and balancing the dish. 
• Parsley: For garnish and a fresh, herby finish. It adds color and a light, fresh flavor to complement the heartier ingredients. 
• Optional vegetables to add in: You can add chopped potatoes, carrots and onions for even more flavor.

Step-by-Step Instructions

Now that we've got all our ingredients ready, let's learn how to make this delicious Turkish cauliflower dish, karnabahar yemegi. 

1. Preheat the Oven: Start by heating your oven to 180°C (356°F). This ensures that your cauliflower cooks evenly and gets that perfect texture.
2. Prepare the Cauliflower: Take a medium cauliflower and cut it into small florets. This size is ideal for absorbing all the flavors and baking evenly.
3. Mix the Sauce: In a bowl, mix together your sauce ingredients. Combine chopped tomatoes (or pureed, if you prefer), tomato paste, finely chopped garlic, olive oil, salt, pepper, chili powder, and the juice of one lemon. Stir in half a cup of hot water to blend everything smoothly.
4. Combine Cauliflower and Sauce: Place the cauliflower florets onto the tomato sauce. Now, get your hands in there and mix it all up, making sure each floret is well-coated with the sauce. Pour it all in a baking dish.
5. Bake: Put the dish in the oven and bake for 35-40 minutes. You're looking for the cauliflower to be tender and beautifully flavored with the sauce. Test with a fork and if it is not soft enough, bake it for another 10 minutes.
6. Garnish and Serve: Once done, take it out of the oven and garnish with chopped parsley. This not only adds a fresh flavor but also makes your dish look great.

Meaty Version of the Dish

For those who enjoy a bit of meat in their meals, this Turkish cauliflower recipe can easily be adapted to include some. Ground beef pairs wonderfully with cauliflower, adding a rich, savory depth. Here's how to make a meaty version of Turkish cauliflower casserole:

1. Roast the Cauliflower: Start by drizzling olive oil over the cauliflower florets. Roast them in the preheated oven for about 25 minutes. This step helps the cauliflower develop a nice flavor and texture before combining it with the meat.
2. Cook the Ground Beef: In a pan, sauté diced onions until they're soft and translucent. Then, add the ground beef. Cook it until it's nicely browned and fully cooked, stirring occasionally to break up the meat.
3. Combine with Tomato Sauce: Once the beef is cooked, stir in the tomato sauce that you've prepared (the same sauce used in the original recipe). Let this mixture cook together for a few minutes, allowing the flavors to meld.
4. Assemble and Bake: Take your partially roasted cauliflower and place it back in the baking dish. Pour the meat and tomato sauce mixture over the cauliflower. Give it a gentle stir to ensure everything is evenly combined.
5. Final Bake: Put the dish back in the oven and bake for an additional 15 minutes. This final bake allows the cauliflower to soak up all the juicy, meaty flavors of the sauce.

Can I Add Cheese?

Absolutely, you can add cheese to this Turkish cauliflower dish! Cheese can introduce a creamy, rich flavor and a gooey texture that complements the other ingredients beautifully. Here are two tips to keep in mind:

1. Choice of Cheese: A variety of cheeses work well with this recipe. You might try mozzarella (or Turkish kashar cheese) for its meltability, Parmesan for a sharper flavor, or even a mild cheddar for a creamy touch.
2. When to Add: Sprinkle the cheese over the top of the casserole just a few minutes before the end of baking. This allows the cheese to melt and brown slightly without overcooking.

Serving Suggestions

Our karnabahar yemeği pairs wonderfully with several classic Turkish sides. Here are some of our favorite combinations:

1. Turkish Rice Pilaf: A classic choice! The fluffy rice pilaf complements the flavors of the casserole beautifully, making for a balanced and satisfying meal.
2. Bulgur Pilavi: For a nuttier, more textured alternative, try serving it with bulgur pilaf. Bulgur adds a lovely chewiness and a slightly earthy flavor that goes well with the casserole.
3. Cacik or Turkish yoghurt : A spoonful of cool, creamy cacik (a Turkish cucumber and yogurt dip) or garlic yoghurt on the side can be a refreshing contrast to the warm, rich flavors of the casserole. It adds a delightful tang and creaminess to each bite.
4. Breads: Turkish breads like Ramazan pidesi (a kind of flatbread) or bazlama (a type of fluffy flatbread) are perfect for scooping up the sauce. They add a wonderful, doughy texture to the meal, soaking up all the delicious flavors.

Storing & Reheating

To keep your baked karnabahar yemegi tasting great for leftovers, here’s how you can store and reheat it:

Storing

• Cool Before Storing: Let the dish cool to room temperature before storing it.
• Refrigerator: Transfer the cooled casserole into an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, you can freeze the casserole. Place it in a freezer-safe container or wrap it well in aluminum foil or freezer wrap. It will keep well for up to a month.

Reheating

• Oven Reheating (Preferred): Preheat your oven to 175°C (350°F). Place the leftover Turkish cauliflower casserole in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 10 minutes or until thoroughly warmed.
• Microwave: If you’re in a hurry, you can also reheat it in the microwave. Place a serving in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes. Be aware that microwaving might change the texture slightly.

Our Tips

Cutting the Florets: Ensure the florets are cut into uniform sizes for even cooking. Too large, and they won't cook through; too small, and they may become mushy. 

Baking Time: Keep an eye on the casserole as it bakes. Overcooking can make the cauliflower too soft, while undercooking will leave it too crunchy.

Garnishing: Don’t skip the garnish! Fresh parsley not only adds color but also a burst of freshness that enhances the overall flavor of the Turkish cauliflower dish. 

More Turkish Vegetarian Recipes

• Taze Fasulye (Turkish Green Beans Recipe)
• Kereviz Yemeği (Turkish Celeriac Stew)
• Yer Elması Yemegi (Turkish Sunchoke Stew)
• Zeytinyagli Enginar (Artichokes with Olive Oil)
• Imambayildi Recipe
• Zucchini Stew

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