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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.
cup extra-virgin olive oil, plus more for brushing
pound head cauliflower, trimmed
01Heat the oven to 475°F with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush the foil with oil. Place the cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, 40 to 50 minutes.
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