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Roasted Cauliflower with Tahini Dip

Sally Uhlmann

A veggie to pair with Tahini Dip

This dish’s meaty texture and lovely color make it a wonderful appetizer when served with tahini dip or as a side vegetable with tahini sauce (a thinned version of the dip) drizzled on top. Any leftover cauliflower is excellent in a salad.

Roasted Cauliflower

Serves 4 

1 large head cauliflower, trimmed and cored
2 tablespoons coarse salt
2 tablespoons olive oil
1-1/2 tablespoons Dry Rub (below)
1/4 cup Tahini Dip (below)

Directions

  1. Trim cauliflower and remove the tough core. Bring a large pot of water to boil, add the salt and cauliflower, and blanch for 8 minutes. Drain for at least a half hour and up to 6 hours in advance. You want the cauliflower to dry out, so you are not steaming it when it roasts.

  2. Preheat oven to 475°. Separate the cauliflower into florets, cutting larger ones in half and trimming off any excess core. Line a sheet pan large enough to hold the cauliflower in one uncrowded layer with parchment paper. Place cauliflower on parchment and drizzle with olive oil. Gently toss to coat. Sprinkle lightly with dry rub, gently tossing and thinly coating each piece. Don’t overdo it with dry rub—it’s meant as a taste enhancer, not a flavor punch.

  3. Roast on middle shelf of the oven, gently tossing (you want to avoid breaking up the florets) every 5 to 6 minutes until cauliflower is heavenly golden brown, approximately 18 minutes.

  4. Remove from oven and decoratively plate with a small bowl of dipping sauce.

Tahini Dip/Sauce

Makes 1 cup 

1/2 cup tahini
1/4 cup olive oil
2 tablespoons hot water
1 clove garlic
juice of 1 lemon
1/2 teaspoon coarse salt
1 teaspoon za’atar
2 tablespoons Italian parsley

Directions

  1. Place all ingredients in a mini food processor and purée until creamy. Taste and adjust ingredients as desired. You want this thick for the dip. For a sauce, taste and, with the blender running, slowly add either additional olive oil or hot water to taste. 

Dry Rub

1 tablespoon za’atar
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ancho chile powder
1 teaspoon coarse salt
1 teaspoon fine ground pepper

Directions

  1. Combine all ingredients in a small bowl. Any leftover dry rub will store in a closed container for one week.