CHARRED CAULIFLOWER WITH CREAMY TAHINI YOGURT SAUCE

This is one of my favorite ways to eat cauliflower. A whole head slathered with aromatic spices is roasted in the oven until golden and charred. The creamy tahini yogurt sauce compliments the fragrant earthiness beautifully as it cools the sizzling dish.

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CHARRED CAULIFLOWER WITH CREAMY TAHINI YOGURT SAUCE

Servings: 4-6

INGREDIENTS

• 1 medium head cauliflower (about 2 pounds / 900 grams), left whole
• 3 tablespoons olive oil, plus a bit more to grease your pan
• 1 tablespoon unsalted butter, at room temperature (optional)
• 2 teaspoons turmeric
• 1½ teaspoons cumin powder
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon chili powder
• ¼ teaspoon nutmeg
• ¾ teaspoon Maldon or sea salt, plus more for sprinkling at the end
• Freshly cracked black pepper
  
  

For the tahini yogurt sauce:

• ½ cup full-fat Greek yogurt (substitute regular yogurt if you prefer a thinner consistency)
• 3 tablespoons tahini, stirred until smooth
• Juice of half a lemon
• 2 small cloves garlic, minced
• A few drops of water
• Salt to taste

To garnish:

• Chopped, shelled unsalted pistachios
• Chopped parsley
  
  

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INSTRUCTIONS

1. Preheat your oven to 450°F (230°C) and set the rack on the lower third of the oven.
2. Rinse the cauliflower well. Cut the base off the bottom using a sharp knife so that it can stand upright in the pan, keeping the interior core intact.
3. Fill a large pot halfway with water. Bring to a boil and add a generous pinch of salt. Carefully place the cauliflower inside, head side up. Reduce heat to medium, cover, and simmer for 5 minutes.
4. Remove the cauliflower gently using tongs or a slotted spoon. Set aside to drain and cool for about 10 minutes. (You can prepare this step up to 2 hours in advance.)
5. Coat a cast iron skillet or baking dish with a little olive oil. Transfer the cauliflower to the skillet.
6. Combine the olive oil with the turmeric, cumin, coriander, cinnamon, chili powder, nutmeg, and salt. Mix well.
7. Brush or pour the spice mixture evenly over the cauliflower, coating the entire head. Season with freshly cracked black pepper. Dot the top with butter. Roast for 40–50 minutes, or until golden brown and blistered in spots.
8. While the cauliflower roasts, make the tahini yogurt sauce. Mix the yogurt and tahini together, then add lemon, garlic, and salt. Add a few drops of water to loosen the sauce, adding more if needed.
9. Remove the cauliflower from the oven and let cool for a few minutes.
10. Spread half the sauce onto a serving plate. Place the cauliflower on top. Garnish with Maldon salt, chopped pistachios, and parsley. Slice and serve with the remaining sauce on the side.