Roasted Cauliflower with Pine Nuts and Lemon Tahini Dressing
1 large head cauliflower, trimmed and cut into bite-sized florets
5 large unpeeled garlic cloves, ends trimmed
2 tablespoons olive oil
¼ teaspoon salt
3 tablespoons lemon juice
Zest of ½ lemon
2 tablespoons tahini
1 tablespoon water
¼ teaspoon crushed red pepper
¼ cup extra-virgin olive oil
¼ cup pine nuts, toasted
¼ cup black olives, sliced
⅓ cup fresh mint, torn into pieces
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
Heap cauliflower florets and garlic cloves in center of baking sheet and drizzle with 2 tablespoons olive oil; toss to coat. Arrange florets and garlic in a single layer on baking sheet and sprinkle with salt. Cover with aluminum foil and roast for 10 minutes. Remove foil (reserve for use later), turn cauliflower and garlic over and continue roasting uncovered until tender and lightly browned, approximately 20–25 more minutes.
While cauliflower is roasting, combine the lemon zest, lemon juice, tahini, water, and crushed red pepper in a medium bowl. Whisk until combined and mixture thickens slightly, set aside.
When cauliflower and garlic are done, remove from oven and transfer garlic off of baking sheet to cool; leave cauliflower on baking sheet and drape with aluminum foil to keep warm. Once garlic is cool enough to handle, scoop softened garlic out of papery skin and add to lemon-tahini mixture. Whisk into dressing. Slowly add extra-virgin olive oil in small increments and whisk until well combined after each addition. If the dressing breaks, continue to whisk until it forms a cohesive dressing.
Arrange cauliflower on serving plate, then scatter pine nuts and olives across top. Pour ¾ of dressing over cauliflower and sprinkle with mint. Serve warm, passing remaining dressing, if desired.
No. 06 / Fall 2018