Roasted Cauliflower with Tahini Sauce

By DreiFromBK

Chef Duskie Estes rubs aromatic seasonings and tangy sumac all over heads of cauliflower, then roasts them whole.

Ingredients

• cauliflower
• 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
• Kosher salt
• Black pepper
• tahini sauce
• 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
• Kosher salt
• Chopped parsley

Details

Adapted from foodandwine.com

Preparation

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.
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.