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Categories:
cauliflower extra-virgin olive oil paprika kosher salt ground cumin red chile flakes garlic lemon juice Tahini
Viewed: 68 - Published at: 5 years agoIngredients
- 1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
- 4 1/2 tablespoons extra-virgin olive oil
- About 1 tsp. smoked paprika
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red chile flakes
- 2 garlic cloves, smashed and peeled
- About 2 tbsp. lemon juice
- 3 1/2 tablespoons well-stirred tahini
Method
- Preheat oven to 450°. Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic. Toss to coat thoroughly.
- Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
- Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini, and remaining 1 1/2 tsp. salt. Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy puree, about 4 minutes. Taste and add more salt or lemon juice if you like.
- Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.
- Make ahead: Up to 3 days, chilled airtight.
