Grilled Cauliflower with a Lemony Twist
Okay we admit it. We have our favorites when it comes to ingredients. As you’ve probably noticed, we often go for the same core ingredients to bring that flavor up a notch in our recipes. Lemon, garlic, olive oil, and fresh herbs are a winning combo! It just so happens that Mediterranean / Middle Eastern recipes tend to feature these! It’s a fresh and simple style of cooking that focuses on quality ingredients.
Here’s a perfect example of a modern take on a Lebanese recipe with cauliflower with a tasty sauce called Tarator (which is a Lebanese version of tahini - and has a LOT more lemon - our favorite). This vegetarian friendly dish is packed with texture, delightful flavors, and nutrients! Not only does it plate beautifully, but it can easily be served as a full meal or side dish depending on what you need!
image from Epicurious
Ingredients
Tarator
¼ cup sliced or slivered almonds
2 garlic cloves, finely grated
1 cup chopped dill
½ cup mint leaves
½ cup tahini
⅓ cup fresh lemon juice
Kosher salt, freshly ground pepper
Cauliflower and assembly
1 small cauliflower (about 1½ lb.)
¼ cup extra-virgin olive oil (for drizzling)
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. turmeric
Handful of tender herbs (such as dill, mint, parsley, cilantro, basil, and/or chives)
Instructions
Tarator
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1–2 Tbsp. water if sauce is too thick. Season with salt and lots of pepper.
Cauliflower and assembly
Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. Optional: you can use a silicone brush to paint the marinade onto the cauliflower. This will ensure it doesn’t break apart.
Get grill to a medium/high heat. Place cauliflower, cut side down onto the hottest part of the grill and allow some nice char marks to form (takes about 2-3 minutes watching carefully). Turn the florets over and place them onto the cooler side of the grill. Close the lid, turn it down low, and allow to cook for 10–15 minutes.
To serve, spread some of your tarator onto a serving platter as a base. Next, arrange your cauliflower wedges on top and dollop the remaining tarator over it. Garnish with mixed herbs of your choice and sliced almonds.
