Chef Duskie Estes rubs aromatic seasonings and tangy sumac all over heads of cauliflower, then roasts them whole.
Slideshow:More Vegetarian Recipes
2 tablespoons chopped thyme
1 tablespoon sumac
1 1/2 teaspoons grated lemon zest
1 teaspoon sesame seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
2 small heads of cauliflower (1 1/4 pounds each), 1/2 inch trimmed off the bottoms
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup tahini
1/3 cup fresh lemon juice
2 garlic cloves, crushed
1 teaspoon pomegranate molasses
1/2 teaspoon sumac
1/2 teaspoon ground coriander
How to Make It
Step 1 Make the cauliflower
Preheat the oven to 450°. In a spice grinder, grind the first 8 ingredients to a powder. Brush the cauliflower with the olive oil and season generously all over with salt and pepper. Set the cauliflower in a 9-by-13-inch baking dish and rub with the spice mix. Add 11/2 cups of water to the dish. Roast for 1 hour, or until tender and browned; add more water if necessary.
Step 2 Make the tahini sauce
In a blender, combine the first 6 ingredients and puree until very smooth. Season with salt.
Serve the cauliflower whole, or cut into thick slabs and arrange on a platter. Garnish with parsley and serve with the tahini sauce.
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