Roasted Baby Cauliflower with Tahini Sauce
Inspired by the Miznon Paris Tête de Chou-Fleur, this is a delicious, impressive and simple recipe. I'm addicted to this dish! I haven't been to Miznon Paris, but I was fortunate to visit Miznon NYC at the Chelsea Market. I brought home their Tahini along with a recipe card for Eyal's sauce. Feel free to add some chickpeas and/or bell peppers to the pan to roast along with the cauliflower, like I did. I also garnished with a little chopped onion and jalapeno. Serve with a handful of peppery arugula.
Servings: 2
Ingredients
- 1 head baby cauliflower stem and big leaves trimmed
- 2 tbsp extra virgin olive oil
- salt
Tahini Sauce
- ½ cup tahini
- ½ cup water
- ½ tbsp fresh lemon juice
- ¼ tsp fine sea salt
Instructions
- Pre-heat oven to 450℉ or set to low broil.
- Bring water to boil in large pot. Add salt and whole baby cauliflower, cook for 13 minutes, flipping half way through. When cauliflower is done, carefully remove from water and place on baking sheet, let cool slightly.
- Drizzle with oil, sprinkle with salt and place in oven for 40 minutes, or until cauliflower is browned/starting to blacken. If placing under broiler, it will probably take about 20 minutes.
- Remove from oven, slice in half. Serve each half drizzled with tahini sauce.
Tahini Sauce (inspired by Miznon-Eyal’s Recipe)
- Pour the tahini* into a mixing bowl and add the fresh lemon juice, salt and water. Whisk all the ingredients together until you get a velvety texture.
- Scale the recipe up or down as you’d like and store in the fridge for 2-3 days. *Mix tahini well before spooning out of jar.