Miznon's Dupe Whole Roasted Cauliflower
A roasted cauliflower dish inspired by Eyal Shani from Miznon, served with roasted garlic, tomatoes, and a herby tahini sauce over rustic hummus.
Ingredients
- 1 ½ pound head cauliflower with leaves
- 2 gallons water
- 7 tbsps salt
- 3 tbsps extra virgin olive oil divded
- roasted garlic
- toasted tomato
Herby Tahini Sauce
- ⅓ cup tahini
- 1 clove garlic minced roasted garlic
- 1 juice lemon
- ¼ teaspoon kosher salt
- 3-4 tbsps water
- chopped parsley and cilantro to garnish
Instructions
- Preheat oven to 450°F.
- Bring water to a boil in a large stockpot over high heat.
- Stir in 6 ½ tablespoons salt until dissolved.
- Add cauliflower to water and boil until tender, about 7-8 minutes.
- Place cauliflower, stem side down, on a baking sheet.
- Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
- Rub 1 tablespoon olive oil between your hands, then rub over cauliflower to apply a thin, even layer.
- Add remaining salt.
- Bake in preheated oven until browned, about 20 minutes.
- Remove from oven and top with roasted tomatoes and tahini sauce.
Herby Tahini Sauce:
- Combine tahini, minced roasted garlic, lemon juice, and kosher salt in a bowl.
- Gradually add water, stirring until smooth.
- Garnish with chopped parsley and cilantro.
Video
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