Cauliflower with Spiced Tahini and Garlic-Chili Oil

177milkstreet.com

Pete

INGREDIENTS

CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR BRUSHING

POUND HEAD CAULIFLOWER, TRIMMED

½ to 1

TEASPOON RED PEPPER FLAKES

MEDIUM GARLIC CLOVES, FINELY GRATED

KOSHER SALT AND GROUND BLACK PEPPER

RIPE BUT FIRM TOMATOES, HALVED

CUP TAHINI

TABLESPOON LEMON JUICE, PLUS WEDGES TO SERVE

TEASPOONS GROUND CUMIN

TEASPOONS GROUND SUMAC

TEASPOON GROUND CARDAMOM

TEASPOON GROUND CINNAMON

CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, ROUGHLY CHOPPED

CUP PINE NUTS, TOASTED

DIRECTIONS

Heat the oven to 475°F with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush the foil with oil. Place the cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, 40 to 50 minutes. SEE DEMO Heat the oven to 475°F with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush the foil with oil. Place the cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, 40 to 50 minutes. SEE DEMO

Remove the baking sheet from the oven and let the wrapped cauliflower cool for 10 minutes. Carefully open the foil but leave it in place under the cauliflower; set aside to cool.

Directions at 177milkstreet.com

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