Roasted Cauliflower with Garlic Tahini, Chimchurri and Dill

Name: Roasted Cauliflower with Garlic Tahini, Chimchurri and Dill
Cuisine: American
Ingredients: for the cauliflower; 1 head cauliflower; ¼ cup extra virgin olive oil; 1 teaspoon kosher salt; for the chimichurri; 1 cup cilantro; 1 cup parsley; 1 clove garlic; 2 tablespoons chopped preserved lemon (rind only); 1½ cups extra virgin olive oil; ? cup white wine vinegar; ½ cup rehydrated currants in water (soak the currants in hot water for 30 minutes, then strain them); ½ teaspoon kosher salt; 1 cup raw tahini; 1 garlic, grated; 1/2 lemon juiced; 1/4 cup- 1/2 cup ice water; kosher salt to taste; to garnish; fresh dill

5 steps

Roasted Cauliflower with Garlic Tahini, Chimichurri and Dill

Updated at: Thu, 17 Aug 2023 09:45:31 GMT

Nutrition balance score

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Ingredients

4 servings

cauliflower

For the

1 headcauliflower

¼ cupextra virgin olive oil

1 teaspoonkosher salt

1 cupcilantro

1 cupparsley

1clove garlic

2 tablespoonspreserved lemon

chopped, rind only

1 ½ cupsextra virgin olive oil

white wine vinegar

½ cupcurrants in

rehydrated water, soak the currants in hot water for 30 minutes, then strain them

½ teaspoonkosher salt

1 cuptahini

raw

1garlic

grated

0.5lemon juiced

¼ cupwater

Instructions

Step 1

1. Preheat the oven to 450°F.

Step 2

2. Cut the cauliflower into florets and toss with the olive oil and kosher salt. Roast in the oven for 15 to 17 minutes, until golden and toasted.

Step 3

3. To prepare the sauce In a blender, add cilantro, parsley, garlic, and preserved lemon. Blend and slowly add in the oil. When all mixed together, remove from the blender and stir in the currants and the vinegar.

Step 4

4. Make the tahini sauce in a bowl, and then spread onto a serving plate or platter.

Step 5

5. Place the roasted cauliflower over the tahini and drizzle over the chimichurri sauce. Sprinkle with the capers and garnish with the fresh dill.