Cauliflower with Spiced Tahini and Garlic-Chili Oil
In London's Middle Eastern food scene, our editorial director J.M. Hirsch tried what he called “easily some of the best cauliflower I've ever had.”
- Makes4 to 6 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling30 minutes, plus cooling
This recipe melds the best qualities of two Middle Eastern–style cauliflower dishes we tasted at two restaurants in London—Berber & Q Shawarma and The Barbary. We start by steam-roasting a whole head of cauliflower until tender, then slather it with a mixture of tahini and spices that caramelizes under a hot broiler. Grated fresh tomatoes and a pungent garlic-chili oil finish the dish, along with parsley and toasted pine nuts. To serve, cut into wedges as if serving a cake.
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.
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