Italian

Indian Spiced Cauliflower with Tahini and Herb Sauces

Name: Indian Spiced Cauliflower with Tahini and Herb Sauces
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 tablespoons white wine vinegar; 1 medium-sized red onion; 2 teaspoons ground sumac; 1 pinch Kosher salt; 1 cup avocado oil; 1 tablespoon Kosher salt; 1 tablespoon ground turmeric; 2 teaspoons ground coriander; 2 teaspoons cumin seeds; 1 large head cauliflower (or 2 small); 1/2 cup water; 1/2 cup tahini; 6 tablespoons lemon juice; 1/3 cup extra-virgin olive oil; 3 cloves garlic; 1 teaspoon Kosher salt; 4 cups loosely packed basil leaves; 2 cups loosely packed cilantro leaves; 6 serrano peppers (stemmed with seeds); 1 tablespoon ground cumin; 4 cloves garlic; 2 teaspoons Kosher salt; 1 1/2 cups extra-virgin olive oil; Maldon sea salt

The cool tahini sauce calms down the intensely seasoned Indian spiced cauliflower and the serrano-laced herb sauce.

By Chef Laura Bonicelli

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Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Servings

6 servings

Ingredients

sumac onions

2 tablespoonswhite wine vinegar
1 medium-sized red onion
2 teaspoonsground sumac
1 pinchKosher salt

grilled cauliflower

1 cupavocado oil
1 tablespoonKosher salt
1 tablespoonground turmeric
2 teaspoonsground coriander
2 teaspoonscumin seeds
1 large headcauliflower (or 2 small)

tahini sauce

1/2 cupwater
1/2 cuptahini
6 tablespoonslemon juice
1/3 cupextra-virgin olive oil
3 clovesgarlic
1 teaspoonKosher salt

herb sauce

4 cupsloosely packed basil leaves
2 cupsloosely packed cilantro leaves
6 serrano peppers (stemmed with seeds)
1 tablespoonground cumin
4 clovesgarlic
2 teaspoonsKosher salt
1 1/2 cupsextra-virgin olive oil
Maldon sea salt

Instructions

1
Bring the vinegar to a simmer in a small pan over low heat. Remove from the heat; toss in the onion, sumac, and salt. Put in a container, cool, cover, and refrigerate.
2
3
Whisk the oil, salt, turmeric, coriander, and cumin seeds together in a medium-sized bowl. Add the cauliflower upside down, holding by the stem. Turn to coat. Leave the cauliflower to marinate for one hour at room temperature. Turn as necessary until thoroughly coated. While the cauliflower is marinating, make the sauces.
4
5
Combine all of the ingredients in a blender. Blend until smooth, about 1 minute. Remove to a container and refrigerate until needed.
6
7
Place the herbs, peppers, cumin, garlic, and Kosher salt in a food processor fitted with a metal blade. Pulse until chopped and combined. With the food processor running, slowly pour in the olive oil. Remove to a container; set aside until ready to use. Refrigerate extra sauce.
8
If you're using a charcoal grill, start the coals after the cauliflower marinates for 30 minutes. Set the grill up for indirect heat. If you're using gas, set the grill up for indirect cooking and preheat the grill.
9
Place the cauliflower on an oiled grill pan; reserve the marinade. Grill the cauliflower indirectly, grill closed, for one hour and 15 minutes, or until the cauliflower is tender. (This may take longer depending on the size of your cauliflower and the heat of your grill.) Baste the cauliflower generously with the marinade every 15 minutes while cooking. The surface of the cauliflower will be caked with spices. (You can also bake the cauliflower in a 375°F oven for the same amount of time with the same directions.)
10
Serve the cauliflower on a serving platter. Drizzle with 1/2 cup of the tahini sauce and 1/2 cup of the herb sauce. Sprinkle lightly with Maldon sea salt. Serve the remaining sauces on the side.

Chef's Notes

I love serving this cauliflower over a bed of quinoa and chick peas.

Nutrition (per serving)

1089

Calories

Protein

17g

Carbs

114g

Fat

Fiber

2389mg

Sodium