Middle Eastern cuisine is one my favorites. Being so close to Israel and all their delicious foods is one the many things I’ll miss living in this amazing side of the world. Israelis undeniably really know how to cook vegetable dishes. The flavor, the colors, the spices and their effortless food presentation are always inspirational. I had a variations of this dish in several restaurants around Tel Aviv and Jerusalem and it’s always mind blowing what heights the humble cauliflower can rise to. I hope you enjoy as much as we do in our house.
Ingredients:
- 1 medium head cauliflower
- 1/3 extra virgin olive oil
- 1/2 cup tahini
- 1/2 cup warm water
- 2 roasted cloves of garlic crushed
- 1/4 cup lemon juice
- salt & freshly ground black pepper to taste
- 1/2 teaspoon cumin
- Pomegranate seeds for garnish (optional)
- Fresh chopped mint for garnish (optional)
Instructions:
- Preheat your oven to 375F/190C. Wash the cauliflower and trim its bottom stem. Pat it very dry.
- Lightly drizzle the olive oil over the cauliflower and rub it in with your hands until the cauliflower is coated in a light, even layer.
- Place the cauliflower on top of a cast iron pan. Bake for 25-30 minutes, or until tender and browning.
- Whisk together the tahini, warm water, garlic, lemon juice, salt, cumin. Remove cauliflower from oven and drizzle generously with tahini sauce, sprinkle the pomegranate seeds, sumac and mint to serve. For this photo we topped with a special Hatch green chile salt to give a little more kick!
