Sometimes I am so excited to taste the results of a recipe I'm testing that I skip a step. That was the case with this cauliflower dish.
I've long been a fan of cauliflower with tahini. There's just something magical about the combination of nutty, vegetal cauliflower and savory, velvety and slightly bitter tahini. This version adds cashews to the mix, which takes this dish to a whole new level.
Tahini, for the unfamiliar, is a paste made from ground sesame seeds. Sometimes the seeds are toasted. Sometimes it is seasoned with salt. It has a slightly tannic flavor, with a rich, almost creamy texture.
I know bitter and tannic aren't words usually associated with delicious, but tahini really is a versatile and tasty condiment to have around. It's an essential ingredient in authentic hummus and baba ghanouj. Don't worry about having to buy such a large jar, it'll keep for quite a while in the refrigerator. Just be sure to stir it well before each use.
So back to the step I skipped. The original recipe called for two cloves grated garlic. Somehow in my eagerness, I forgot the garlic. But I didn't really miss it. It wasn't until I was typing the recipe into a file that I realized the garlic was still sitting on my kitchen counter. Although I didn't miss the garlic, when I make this again (and I will make it again), I'll be sure to include the garlic.
Cilantro haters, feel free to sub in parsley. It won't be the same, but it'll still be good.
Cauliflower With Tahini
1/2 cup tahini paste
Zest and juice of 1 lemon, divided use
2 tablespoons olive oil, plus more as needed
2 cloves garlic, grated
1 teaspoon paprika
1/4 teaspoon ground red pepper (cayenne) or to taste
Salt, to taste
1 large head cauliflower, cut into 1- to 2-inch florets
1/3 cup roasted cashews
1/3 cup fresh cilantro leaves
Heat oven to 500 degrees. Line a rimmed baking sheet with foil. Place baking sheet in oven to heat.
In a large bowl, whisk together the tahini, lemon zest, half of lemon juice, the olive oil, garlic, paprika, cayenne and salt to taste. Add cauliflower and toss to thoroughly coat.
Working quickly, remove hot baking sheet from oven and carefully spread the cauliflower in a single layer. (Reserve bowl.) Return pan to oven and roast 15 to 18 minutes, stirring and rotating pan halfway through, or until cauliflower is tender and golden brown.
Return the cauliflower to the bowl and drizzle with the remaining lemon juice. Stir gently. Transfer to a serving bowl or platter and top with nuts and cilantro.
Makes about 4 servings.
Recipe adapted from Milk Street: The New Home Cooking by Christopher Kimball (Little, Brown and Co.)
Food on 09/20/2017