Name: Tahini Cauliflower
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1/4 cup olive oil; 1/4 cup canola oil; 5 cloves garlic, peeled and trimmed; 1 large head cauliflower, cut into florets; Kosher salt and freshly ground black pepper; 1/4 cup tahini; 1/4 cup Greek yogurt; 2 teaspoons pomegranate molasses or honey; 1 teaspoon ground cumin; 1/4 teaspoon cayenne; Juice of 1 lemon; 2 tablespoons toasted sesame seeds; 1 tablespoon za'atar spice; 1/4 cup fresh parsley leaves, chopped

Directions

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16m Easy 96%

CLASS

Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.

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