Roasted cauliflower is having a moment! I recreated this dish of cauliflower, tahini and mint after my recent trip to Israel. Roasted cauliflower is a star at some of the best restaurants in Tel Aviv including Chef Eyal Shani’s trendy restaurant, North Abraxas.
1 large head of cauliflower
2 tablespoons extra virgin olive oil
2 pinches of red hot pepper flakes
kosher sea salt
Lemon Tahini Sauce:
3 tablespoons tahini paste
3 tablespoons freshly squeezed lemon juice
1 teaspoon extra virgin olive oil
small handful of fresh mint, torn into small pieces
kosher sea salt
Preheat the oven to 500 degrees.
Remove the leaves and lower stem of the cauliflower. Using a knife, cut the head of cauliflower into four quarters. Slice each quarter into 6-8 pieces (try to keep the florets roughly the same size to ensure even cooking and browning)
Rinse the florets in a colander and dry on paper towels. Spread them out evenly on a large baking sheet.
Drizzle with olive oil and toss to coat evenly. Season with hot pepper flakes and sea salt.
Roast for 10 minutes at 500 degrees–remove and flip the florets–turn down the heat to 450 degrees Fahrenheit and continue roasting for another 10-15 minutes until the florets are evenly browned and fork tender.
Whisk together the lemon juice, tahini paste, and 1 teaspoon olive oil in a small bowl. Thin the tahini sauce with warm water (add 1 teaspoon add a time, and whisk it in until it has loosened but is still relatively thick). Season with salt and pepper to taste.
Remove the florets from the oven, salt to taste, and place in a large mixing bowl. Add the sauce and using a spoon, toss the florets until they are all evenly coated. Garnish mint and serve immediately