While we were on vacation last week, I had an
amazing meal at Workshop Kitchen + Bar in Palm Springs. I couldn't get the
cauliflower steak off my mind and have been craving it ever since. So, I went
recipe hunting online and found this one at The Full Helping. Besides doubling
the recipe and baking it for longer than the recipe called for, I followed the
recipe almost exactly. The result was a show stopper of a dish that I could
easily see being the focal point of a Lebanese inspired dinner party come fall,
paired with homemade hummus, fried falafel, grilled lavash bread, and a
fattoush salad. For a lighter summer dinner, I paired this amazing roasted
cauliflower with a simple kale salad. Since I roasted two heads of cauliflower,
I had leftovers for another meal or a couple of side dishes.
Here's the recipe.
Show Stopper Roasted Lemon Tahini Cauliflower
Ingredients
2 medium heads cauliflower (6-7 inches in diameter)
1 cup tahini
½-1 cup warm water
4 cloves garlic, crushed
½ cup lemon juice
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon harissa powder
Fresh chopped parsley, for garnish
Preheat your oven to 375F. Wash the cauliflower heads and
trim their bottom stems. Pat very dry and set aside while you make the sauce.
Whisk together the tahini, ½ cup of the warm water, garlic,
lemon juice, salt, paprika, and harissa. Check the thickness of the sauce. It
should be spreadable, but thick like a yogurt. If it’s too thick (like a peanut
butter or hummus), add an additional ¼ or ½ cup of warm water. You should end
up with about 2 ½ cups tahini sauce. Put aside about 1 cup of the sauce for
serving. Use a brush or your hands to generously baste the cauliflower ensuring
that the whole head is covered with a thick layer of sauce.
Line a glass baking dish with foil. Place the cauliflower
heads on top and bake for 50-60 minutes, or until tender and brown.
Cut each head of cauliflower into six wedges. Serve with the
remaining tahini sauce and sprinkle with parsley to serve. Use any additional
leftover for salads or as a dip through the week as it will keep for about 5
days in an airtight container.
