Recently, my friend mentioned that Mike Solomonov’s Spicy Roasted Cauliflower with Tahini was a favorite recipe from one of her most-loved cookbooks, Zahav!
Zahav is an insanely popular restaurant in Philly and has been on my bucket list for years, but until I make it there, I’ll be enjoying dishes out of this book!
Considering a failed cauliflower recipe was one of the impetuses for starting this cooking project, I’ve really learned to love the versatile veggie and this version didn’t disappoint! The cauliflower is quartered then rubbed with olive oil, salt, turmeric, paprika, garlic, and jalapenos and roasted until tender.
A quick stint under the broiler gives it a nice final char. Out of the oven it’s drizzled with lemon, tahini, and a sprinkling of cilantro. Not only is it a beautiful dish, it has a nice heat that’s tempered by the creamy tahini.
Book: Zahav
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: tahini
Pricey Ingredients: —
Hard-to-find: —
Recipe on Savuer.com
