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.
Step 1
Heat 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.
Step 2
Remove the baking sheet from the oven and let the wrapped cauliflower cool for 10 minutes. Carefully open the foil but leave it in place under the cauliflower; set aside to cool.
Step 3
While the cauliflower cools, in a 10-inch skillet over medium-low, cook the oil, pepper flakes and garlic, stirring, until the mixture sizzles lightly, 2 to 3 minutes. Transfer to a small bowl, stir in ½ teaspoon salt and set aside. Grate the tomatoes on the large holes of a box grater set in a medium bowl, pressing the cut sides against the grater, until only the skin remains; discard the skins. Stir ¼ teaspoon salt into the tomato pulp and set aside. In a small bowl stir together the tahini and lemon juice. Then stir in 2 tablespoons water, adding more as necessary 1 tablespoon at a time until the mixture is a smooth, spreadable paste. Stir in the cumin, sumac, cardamom, cinnamon and ¼ teaspoon each salt and black pepper; set aside.
Step 4
Heat the broiler. Spread the tahini mixture onto the entire surface of the cauliflower, then broil until deeply browned, 3 to 4 minutes. Transfer to a serving platter and cool for about 5 minutes. Spoon the tomato pulp over the top, drizzle with the chili-garlic oil and sprinkle with the parsley and pine nuts. Serve with lemon wedges.
