Slightly charring cauliflower gives it a wonderful flavor. You can make this exact recipe with so many different vegetables: Substitute the cauliflower for broccoli, Brussels sprouts, fennel and more. These sauces are so delicious, they will turn any veggie in the main attraction.
Technique tip: Make sure the oven is very hot before you put in the cauliflower. That way you won’t cook it too long and you'll get perfectly crispy, golden and crunchy florets.
For the cauliflower
- 1 head of cauliflower
- 1/4 cup extra virgin olive oil
- 1 handful fresh dill, chopped (for garnish)
- 1 cup cilantro
- 1 cup parsley
- 1 garlic clove
- 2 tablespoons preserved lemon, chopped (rinds only)
- 1½ cups extra virgin olive oil
- 1/2 cup rehydrated currants (soaked in hot water for 30 minutes and then strained)
- 1/3 cup white wine vinegar
- 1/2 teaspoon kosher salt
Garlicky tahini sauce
- 1 cup packaged tahini (such as Soom or Seed + Mill)
- Juice of 1/2 lemon
- 1 clove garlic, grated
- 1/2 cup ice water
- Kosher salt, to taste
For the cauliflower:
Preheat the oven to 450°F. Cut the cauliflower into florets and toss with the olive oil and salt. Place the florets on a tray and put them in the oven for 15 to 17 minutes, until the cauliflower becomes golden and toasted. Remove from the oven and let it rest while preparing the sauces.
For the chimichurri:
In a blender, add the cilantro, parsley, garlic and preserved lemon. Blend and slowly add in the oil, a few teaspoons at a time.
When the sauce is thoroughly mixed, remove from the blender and stir in the currants and the vinegar.
For the garlicky tahini:
In a bowl, mix together the tahini with the grated garlic, lemon juice, salt and ice water. Mix until just combined.
Spread the tahini mixture onto the bottom of a plate and scatter the charred cauliflower over it. Pour the chimichurri over the cauliflower florets. Top with fresh dill and serve.