Brussels sprouts, lima beans and cauliflower were not part of the vegetable rotation in my house growing up. Fortunately they have found a place in my adult kitchen and cauliflower is the latest addition. This recipe comes from Michael Solomonov of Zahav (and Dizengoff), one of Philadelphia’s most popular restaurants. He is known for his house-made tahini which he drizzles on top of this cauliflower.
The original recipe calls for a head of cauliflower to be cut into quarters, but I prefer to cut it into bite-sized florets to start. Then it is roasted with a variety of spices including turmeric, paprika, garlic and red pepper chili flakes. Top it off with freshly squeezed lemon juice and a drizzle of tahini for a bit of sesame flavor. The flavor and the color are wonderful.
If you have leftovers, re-heat the cauliflower in a non-stick frying pan and as my mother-in-law would say, “throw an egg over it” for an omelette.
Solomonov is also known for his hummus – check out his recipe for Best Ever Hummus. It’s a lot of work but it is worth it. I promise.
|Spicy Roasted Cauliflower|| |
- 1 head cauliflower (about 2-1/4 pounds), cut into florets
- 2 to 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 4 garlic cloves, minced
- 1 teaspoon red pepper chili flakes
- 1 teaspoon kosher salt or coarse salt
- ¼ cup tahini
- Juice from 1 lemon (~1 ounce)
- 1 tablespoon chopped cilantro
- Heat the oven to 400°F. Cover a large baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, turmeric, sweet paprika, garlic, red pepper chili flakes and salt.
- Arrange cauliflower on a baking sheet and roast until tender about 25 to 30 minutes.
- Meanwhile mix tahini with lemon juice. If you can’t drizzle it over the cauliflower, add a bit of warm water until you can.
- Remove cauliflower from oven and place on a platter. Drizzle with tahini-lemon mixture and sprinkle cilantro.
- Serve warm or at room temperature.
Source: Variation on a recipe by Michael Solomonov from Saveur