Fire Roasted Cauliflower with Tahini (The Barbary, London)

J.M. Hirsch called this dish from The Barbary in London "Easily one of the best cauliflower dishes I’ve ever eaten." "Essentially, it is roasted cauliflower that is topped with tahini, dressing and grated fresh tomato. But the flavors are outstanding."

They start by cutting the cauliflower into large florets, then steaming them until not quite tender. They briefly char the florets on the grill, then toss them with a dressing made from puréed red chili, garlic and olive oil. (The spice is bright, but not heavy on heat.) They then heap the cauliflower on a serving plate and top it with tahini and grated tomato; a little coarse salt and chopped parsley finish the dish.