In 2020, during the pandemic and lockdown, my newly married daughter and son-in-law discovered that they could reduce their grocery shopping frequency from once a week to once every other week by thinking of their produce as “first week” items, which were likely to go bad quickly (e.g., berries and spinach) and “second week” items, with a longer shelf life (e.g., cabbage and apples). 

This recipe was a contender for week #2 menus, though you should, of course, feel free to make it any time. The red pepper flakes add a nice bright addition to the warm and cozy flavor imparted by the tahini. If you’ve never eaten tahini before (that you know of), I think you’ll be delighted by this recipe. Some people say it tastes a little bit like peanut butter, and I think that’s true, but it also has a unique and delicious nutty flavor all its own. It’s a perfect choice for company but it’s also great for your own family, whether for a weeknight dinner or special occasion. I like to think of it as the kind of recipe that really makes people feel appreciated.  

ROASTED CAULIFLOWER

•  1 large cauliflower, approx. 2 lb. (32 oz.)
•  2 Tbsp. extra virgin olive oil
•  1/2 tsp. Kosher salt
•  1 generous pinch of dried red pepper flakes
• 1 bunch of Italian or curly parsley

TAHINI DRESSING

•  3 Tbsp. tahini
•  2 Tbsp. fresh squeezed lemon juice
•  1 tsp. extra virgin olive oil
•  1 garlic clove, mashed or sliced very, very thinly
•  1/2 tsp. Kosher salt
•  1/2 tsp. fresh ground black pepper

INSTRUCTIONS

1. Preheat oven to 450F with the rack placed in the middle. Set aside a medium-sized cookie sheet.
2. To prepare the cauliflower, slice off the stalk so it sits flat on the cutting board. Save the stem and leaves for your compost heap or soup stock.
3. Slice the cauliflower in half, from the top down through the core. Separate the halves and, using a sharp knife, cut diagonally along the edges of the core in a V shape to remove the inner core from each cauliflower half. Then work from the inside to the outer edge of the cauliflower, using the tip of the knife to loosen and break apart the florets into medium-large size pieces.
4. Put the florets in a large mixing bowl and add the olive oil, salt, and red pepper flakes. Toss gently until the florets are well coated.
5. Preheat the cookie sheet to 450F for 5 minutes (pro tip: set your timer). This step enhances the caramelization process. Slide out the oven rack with the cookie sheet on it, and carefully pour the florets onto the sheet. Be prepared for them to spit and sizzle a bit. Use tongs to spread them out so they are not touching. Roast for 25 minutes, flipping the florets after 15 minutes, until they are deeply caramelized and barely fork tender.
6. While the cauliflower cooks, mix together the tahini, lemon juice, olive oil, garlic, and salt in a small bowl. The lemon juice will cause the mixture to seize (thicken) initially, but adding water, one tablespoon at first, and then just one teaspoon at a time, and whisking (or mixing with a fork) after each addition of water will smoothe out the consistency nicely. You are looking for a texture somewhere between honey and maple syrup, but a little closer to maple syrup. Season to taste with pepper and more salt if desired.
7. To serve, spoon the tahini dressing onto a small platter, using the back of a spoon to spread it into a circle or oval to match the shape of the platter. Gently remove the roasted florets of cauliflower directly onto the tahini-covered platter. Garnish generously with fresh mint or Italian (flat) parsley,  and serve immediately with a large serving spoon.

A prior version of this recipe may be found at A Beautiful Plate.