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In London, a riot of Middle Eastern flavors transforms grilled cauliflower
Cauliflower with Spiced Tahini and Garlic-Chili Oil
This recipe melds the most delicious qualities of two Middle Eastern–style cauliflower dishes we tasted in London. We start by steam-roasting a whole head of cauliflower until tender, then slather it with a mixture of tahini and spices that caramelizes richly and deeply under a hot broiler. Grated fresh tomatoes and a pungent garlic-chili oil finish the dish, along with a shower of parsley and toasted pine nuts (you can substitute chopped almonds, if you like). The result is an impressive, incredibly flavorful vegetarian main or hearty side. To serve, cut into wedges as if serving a cake.
4-6
Servings
Tip
Don’t bother opening the foil packet to test the cauliflower for doneness. It’s fine to insert the skewer through the foil. When making the garlic-chili oil, be careful not to overcook the garlic and pepper flakes or the flavors will turn acrid. When the mixture starts to sizzle gently, transfer it to a small bowl; if left in the skillet, the residual heat may cause scorching.
1 hour 10 minutes
30 minutes, plus cooling
Ingredients
-
¼
cup extra-virgin olive oil, plus more for brushing
-
2
pound head cauliflower, trimmed
Directions
Pardon the interruption
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