Roasted cauliflower with tahini yogurt dressing
When the interwebs is involved, recipe inspiration can come from the most unexpected sources. In this case, LinkedIn (of all places).
I didn’t think much of the dish when I first read about it (and regrettably did not note the name of it, which starts with an “m” (ever so helpful since so few dishes begin with “m”), but as the days wore on, I found myself thinking more and more about the tahini yogurt dressing. Soon, an obsession was born.
(BTW, it’s laughably impossible to search for a random word like “tahini” on LinkedIn and expect a relevant result. Apparently, many, many people and companies are named “Tahini.” Just so you know.).
It did not, however, take long to find the perfect substitute recipe from our foodie world.
Yotam Ottolenghi to the rescue!
Ottolenghi’s version fries the cauliflower, which sounds perfectly wonderful except that “heart healthy” is the mantra around Casa SoupAddict these days: I roasted the cauliflower until sweet and nutty. Olive oil is good, but olive oil measured in drizzles versus cups is better. Regardless, I’ll stand by roasting as one of the best methods to coax unbelievable deliciousness from cauliflower, ever.
Also, his recipe calls for pomegranate molasses. Both times I’ve made this, I’ve forgotten to buy pomegranate juice, even though I walk right by it on the way to the yogurt display. It’s true: I have the grocery-shopping attention span of a fruit fly. (Pomegranate molasses is probably non-existent in Cincinnati, but is quite easy to DIY: simmer pomegranate juice, a little sugar and some lemon juice until reduced and thick and syrupy.)
I still don’t know what the “m” stands for, but, knowing the twisty interwebs, I’ll come across it sooner or later.
roasted cauliflower with tahini yogurt dressing
adapted from Yotam Ottolenghi
1 small head cauliflower, cut into small florets
extra virgin olive oil, for drizzling
2 tablespoons tahini
1/4 cup yogurt
1 tablespoon lemon juice
1 garlic clove, minced
2 scallions, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 teaspoon fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
1. Preheat oven to 400 degrees F.
2. On a parchment or silpat lined baking sheet, spread out the cauliflower florets in a single layer. Roast in the oven for about 20 minutes, or until they begin to brown. Remove from the oven and allow to cool to room temperature.
3. Meanwhile, add the tahini, yogurt and lemon juice to a medium bowl. Have a cup of water handy. Begin stirring the ingredients together with a spoon. It will quickly stiffen up, almost like a heavy batter. Begin adding dribbles of water into the mixture, working it in well with each addition, until the dressing lightens up (it should be easily spoonable/pourable). Stir in the garlic, scallions, parsley and mint. Taste, and add salt and pepper to suit.
4. When the cauliflower has cooled, empty the pan into the bowl of dressing and stir gently, bringing the sauce up from the bottom of the bowl to mix with the florets. Serve immediately