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Charred Cauliflower with Garlicky Tahini and Lemon

COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
3
RATE THIS RECIPE
(56)
Charred Cauliflower
Charred CauliflowerZach Pagano/TODAY
COOK TIME
30 mins
PREP TIME
15 mins
SERVINGS
3
RATE THIS RECIPE
(56)

Ingredients

For the cauliflower
  • 1 head cauliflower
  • 1/4 cup extra-virgin olive
  • 1 handful fresh dill, chopped
  • Lemon chimichurri
  • 1 cup cilantro
  • 1 cup parsley
  • 1 clove garlic
  • 2 tablespoons chopped preserved lemon (rinds only)
  • 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 good quality 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
  • Chef notes

    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. 

    Preparation

    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.

    To assemble:

    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.