Charred Cauliflower with Garlic Tahini Sauce
Pop quiz: Name a side dish that’s super easy, but looks astounding. Answer: PureWow Coterie member Aida Mollenkamp’s whole cauliflower with garlic tahini sauce. Just steam it until it’s buttery-tender, then pop it under the broiler until it crisps up. Finally, an irresistibly nutty dipping sauce takes the show-stopping presentation over the top. Who’s in?
1 medium (1½ pounds) cauliflower, outer leaves trimmed and discarded
½ cup tahini, stirred before using
3 tablespoons freshly squeezed lemon juice
2 cloves garlic, grated
½ teaspoon honey, plus more as desired
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 tablespoon finely chopped fresh parsley
1. Place a few inches of water in a large saucepot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 6 inches from the broiler and preheat the broiler.
2. Meanwhile, combine the tahini, ½ cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavoring as desired.
3. Place the whole head of cauliflower on an aluminum foil-lined rimmed baking sheet. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don't add so much that it pools on the baking sheet). Season all over with a large pinch of salt, then place under the broiler. Cook, watching the whole time and rotating the baking sheet as needed, until the cauliflower is mostly charred.
4. Serve with tahini sauce, parsley and a pinch of salt.