Roasted Cauliflower with Tahini Sauce
CURATOR’S NOTE: I’ve adapted this recipe from the Jerusalem cookbook. Instead of frying the cauliflower it gets roasted in the oven.
¼ cup extra-virgin olive oil
2 teaspoon ground cumin
2 heads cauliflower, cored and cut into 1 1/2” florets
Kosher salt and freshly ground black pepper, to taste
3/4 cup tahini paste
2 cloves garlic, minced to a paste
¼ cup flat-leaf parsley, roughly chopped
¼ cup chopped mint
2/3 cup Greek yogurt
¼ freshly squeezed lemon juice, plus grated zest of one lemon
1 teaspoon pomegranate molasses
About ¾ cup water
Heat oven to 500°. Toss together oil, cumin, cauliflower, salt and pepper in a large bowl. Transfer to two rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 25 – 30 minutes.
Meanwhile, combine tahini and all remaining sauce ingredients. Stir well with a wooden spoon as you add the water. The tahini sauce will thicken and then loosen up as you add water. Don’t add too much, just enough to get a thick, yet smooth, pourable consistency, a bit like honey. Add the cauliflower, taste and adjust seasoning. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint.
If you don’t have pomegranate molasses I think it would look beautiful garnished with some pomegranate seeds.
Notes and Instructions
Adapted from “Jerusalem,” by Ottolenghi and Tamami