Roasted Cauliflower with Tahini

Ingredients

• 1 medium (about 1.5 lbs) cauliflower head
• 3 tablespoons olive oil
• ¼ cup tahini
• 1 whole lemon
• 1 whole garlic clove
• ¼ cup, loosely packed fresh parsley
• ¼ teaspoon red pepper flakes

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Wash the cauliflower under cool running water, then pat it completely dry with paper towels, so it will roast instead of steam.

3. 3

   Hold the cauliflower upright with the stem facing you. Slice straight down through the florets from the top, cutting the head into 1.5-inch-wide pieces, rotating as you go until you reach the woody core.

4. 4

   Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—then set aside in a small bowl.

5. 5

   Cut the lemon in half crosswise, then squeeze both halves into a measuring cup to release 3 tablespoons of juice; remove any visible seeds with a small spoon.

6. 6

   Pour the tahini and 3 tablespoons of lemon juice into a small mixing bowl, add the minced garlic and a pinch of salt, then whisk together with a fork until smooth and thick, about 1 minute.

7. 7

   While whisking the sauce, add water one tablespoon at a time until the mixture becomes pourable but still coats the back of a spoon—you will likely need 3–4 tablespoons total.

8. 8

   Spread the cauliflower pieces in a single layer across a 16-inch-long rimmed baking sheet with the cut sides facing down.

9. 9

   Drizzle 3 tablespoons of olive oil over the cauliflower pieces and sprinkle with a three-finger pinch of salt and a grind of pepper, then toss with your hands until every piece is coated.

10. 10

    Slide the baking sheet into the preheated 425°F oven and roast until the edges turn the color of dark honey and the cut sides develop charred brown spots, about 20–22 minutes.

11. 11

    Remove the baking sheet from the oven using an oven mitt and set it on the stovetop to cool for 2 minutes.

12. 12

    Slide the roasted cauliflower onto a serving platter, arranging the pieces in a loose heap.

13. 13

    Drizzle the tahini sauce in a thin zigzag pattern over the cauliflower, covering about half the surface so the charred edges show through.

14. 14

    Hold the parsley stems over the platter and chop the leaves coarsely with a knife, letting them fall directly onto the cauliflower.

15. 15

    Sprinkle the red pepper flakes evenly over the entire dish, using about a quarter teaspoon for a gentle warmth.

Tools you’ll need

• oven
• 16-inch rimmed baking sheet
• paper towels
• chef's knife
• cutting board
• small mixing bowl
• measuring cup
• measuring spoon
• fork
• oven mitt
• serving platter

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