Slow-Grilled Cauliflower with Tahina and Zhough
Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon, is justly famous for its massive hearth, where this whole marinated cauliflower is cooked. While the Maydan chefs truss and hang the cauliflower heads over the fire to slowly cook them, we've adapted the recipe to slowly grill-roast them over indirect heat with an oak or hickory log at the center of the grill, alongside lit coals (which imbues the dish with smoky flavor and a rich color) before lightly charring the cauliflower over the coals to finish. Simply put, this is one of the most delicious dishes we've ever grilled at home. Serve it as a hearty main course or as a side with herbal zhough and bright tahina sauces, garnished with sumac onions and herbs.