Roasted Cauliflower with Tahini
At the vegetable stalls of Beirut, cauliflower is piled high beside lemons, herbs, and jewel-bright pomegranates, ready for the oven or a hot pan. I take that Levantine spirit and turn it into a…
Ingredients
- 1, about 900 g large head cauliflower
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 small clove garlic
- 1/2 cup pomegranate seeds
- 1/4, finely chopped cup flat-leaf parsley
Instructions
- Set a rack in the upper-middle position of the oven and heat it to 450°F (230°C). Place a large, sturdy rimmed sheet pan in the oven as it heats; preheating the pan gives the cauliflower an immediate sear instead of allowing it to steam.
- Trim away the cauliflower leaves and core, then separate the head into florets about 2 inches across. Split any thick florets through the stem so the pieces are similar in size; smaller pieces may burn before the larger ones soften.
- In a large mixing bowl, toss the florets with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon cumin, and 1 teaspoon paprika. Turn the pieces repeatedly with your hands until every surface is lightly coated and the spice mixture clings to the ridges.
- Carefully remove the hot sheet pan and spread the cauliflower across it in one uncrowded layer, arranging several pieces cut-side down. You should hear a faint sizzle on contact; leave space between the florets so moisture can evaporate and the edges can brown.
- Roast on the upper-middle rack for 20 minutes without stirring. The undersides should be deep golden brown, while the florets will still have a little resistance when pierced with a paring knife.
- Use tongs to turn the cauliflower, then roast for 10 to 15 minutes more. It is ready when the thick stems yield easily to a fork, the tips are bronzed and crisp, and the kitchen smells nutty and warmly spiced; if the edges darken too quickly, lower the oven to 425°F (220°C).
- While the cauliflower roasts, make the tahini sauce in a small bowl. Whisk together 1/3 cup tahini, 2 tablespoons lemon juice, and 1 finely grated garlic clove; the mixture will seize and become thick at first, which is normal.
- Whisk 2 tablespoons cold water into the tahini mixture, adding another teaspoon at a time only if needed, until it becomes smooth and pourable like heavy cream. Taste and adjust with a small pinch of the measured salt if the sauce needs more lift; avoid adding water all at once, which can make the sauce thin and difficult to correct.
- Let the roasted cauliflower stand on the sheet pan for 3 minutes so its crust sets and excess steam escapes. For the best texture, do not cover it during this short rest; covering traps condensation and softens the browned edges.
- Spoon half of the tahini sauce onto a wide serving platter and arrange the hot cauliflower over it. Drizzle with the remaining sauce, scatter 1/2 cup pomegranate seeds and 1/4 cup chopped parsley across the top, and serve warm or just above room temperature so the sauce remains creamy and the fruit stays bright.
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