Tahini Dip for Roasted Cauliflower, Fried Fish, and Rice Pilaf

The nutty, earthy flavor of tahini is not just intoxicating, it’s also versatile. For a quick sauce, you can stir a dollop into Greek yogurt or follow the recipe below for a more nuanced dip that goes well with any number of dishes. I’ve offered three possible pairings—as a dip with Roasted Cauliflower; a sauce for Crispy Fried Fish; and drizzled over Middle Eastern Rice Pilaf—but the options are endless.

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Tahini. Tahini. Tahini!

Tahini sauces and dips are a staple for me. They are quick to prepare, finish off a variety of dishes with exactly the right counterpoint, and adapt to a range of spices and herbs. Here is a tahini dip that is ideal with roasted cauliflower. The addition of more hot water or olive oil will thin the sauce to complement both the rice pilaf and the fried fish. Any leftover sauce stores well in the refrigerator. It’s a delicious condiment for sandwiches, chicken salad, or crudités.

There are numerous brands of tahini, each with different consistencies. I generally do not try to emulsify those in which the tahini has solidified at the bottom of the jar, oil swimming on top. I simply use a fork to dig out the tahini. Other tahini is stabilized so there’s no oil separation. Either type works, and tastes the same, but the amount of water and oil needed to achieve the desired thickness and texture will vary according to the density of your tahini.

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 blender 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. 

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Dry Rub

For Roasted Cauliflower and Fried Fish
Makes enough for cauliflower and 2 fish fillets

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.

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A veggie to pair with the tahini dip

This dish’s meaty texture and lovely color makes a wonderful appetizer when served with tahini dip (recipe above) or as a side vegetable with tahini sauce (a thinned version of the dip) drizzled on top. Any leftover cauliflower is excellent used 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 (recipe above)
1/4 cup tahini dip (recipe above)

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.

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Crispy and tender fish

This fish has a deep glow to it due to the turmeric in the dry rub. It is meltingly tender and the tahini sauce adds another layer of flavor. Wondra works better than flour in this recipe as it is light and helps the fish crisp up when frying, but regular all-purpose flour will also do the trick.

Crispy Fried Fish

Per 5-ounce fish fillet

1 five-ounce fish fillet per person (tilapia, sea bass, cod, grouper, perch, haddock, snapper, or cat fish are good choices, but sole is too tender)
1 tablespoon dry rub (recipe above) per fish fillet
3 tablespoons Wondra or all-purpose flour per fish fillet
olive oil
1 teaspoon finely minced Italian parsley
lemon wedge
2 tablespoons tahini sauce (recipe above) per filet, or to taste

Directions

1. Rub both sides of the fish fillet with dry rub. Coat with Wondra or flour.

2. Heat a heavy skillet—I prefer cast iron or All-Clad—that is large enough to comfortably hold the fish. When hot, pour in enough olive oil to come up 1½ inches in the pan. Heat until shimmering. Add fish and let fry undisturbed until it easily lifts from pan, 4 to 5 minutes. Flip and cook an additional 4 to 6 minutes depending on the thickness of the fillet(s).
   Do not overcook your fish!

3. Plate, sprinkle with parsley, place lemon wedge on one side and spoon tahini sauce on other side.

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Rice pilaf that is perfect for tahini sauce

This aromatic, nutty, satisfying rice dish pairs well with all meats and fish with a Mediterranean flavor profile. Any leftovers can be turned into a side salad with the addition of tomatoes, cucumbers, red onions, feta cheese, chopped mint and basil, and a splash of salad dressing.

Middle Eastern Rice Pilaf

Serves 4

2 cups water
1 cup basmati rice
1 teaspoon salt
1 teaspoon butter
1 tablespoon olive oil
½ red onion, thin sliced
1 teaspoon whole cumin seeds
½ cup rinsed canned garbanzo beans
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon sumac
1 tablespoon finely minced Italian parsley or mint

Directions

1. Bring the water to boil in a small pot with the salt and butter. Add rice, cover, and turn down the heat to a bare simmer. Cook until water is absorbed, approximately 15 to 18 minutes.

2. While rice cooks, heat a small cast iron skillet. Add olive oil and sliced red onions. Sauté over medium-high heat, stirring with a fork, until onions are caramelized. Remove from skillet with the fork, placing in a small bowl and leaving excess oil in pan. Add cumin seeds to the pan and toast until fragrant and slightly brown, about 1 minute. Remove cumin seeds with a slotted spoon, placing them in the bowl with the onions, and leaving excess oil in the pan.

3. Add garbanzo beans to skillet along with the turmeric, ground cumin, and sumac. If pan seems too dry, add a pat of butter. Over a high temperature, slightly toast the garbanzos, stirring to keep spices from burning. When deeply golden, add to onion bowl.

4. Mince parsley and add to bowl. When rice is done, remove from heat and add onion-garbanzo bean mixture to the rice. Fluff with a fork and recover. Let rice sit a few minutes before plating. Drizzle tahini sauce over the rice or spoon sauce alongside the rice. This is excellent served with the crispy fried fish (recipe above).