A vegetarian friend taught me this recipe, which she affectionately refers to as "Brain Cauliflower".
I didn't know cauliflower could taste like this. It's spicy, crispy, and straight-up decadent with tahini sauce. Be warned: You will smell like garlic for days after eating this, so maybe don't save it for date night?
I've adapted this for SCD from Bon Appetit's recipe, which you can view here.
- Preheat oven to 475
- Add wine, oil, salt, juice, butter, red pepper flakes, honey, bay leaf, and 8 cups to a large pot and bring to a boil.
- Add the cauliflower and reduce the heat to a simmer.
- Cook for 15-20 minutes, turning occasionally. While it's cooking, get started on the tahini sauce (below). The cauliflower is ready when you can easily slide a knife into the center.
- Using 2 slotted spoons or a mesh spider, transfer cauliflower (carefully!) to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until the cauliflower is delectably browned, about 30-40 minutes.
- If you have an immersion blender, throw the peeled garlic, tahini, and lemon juice in. Blend, slowly adding water until the mixture is smooth and has the consistency of yogurt. If you don't have an immersion blender, keep reading!
- Peel garlic cloves. Slice in half, and mash with a mortar and pestle.
- Transfer to a bowl and whisk in the sesame tahini. Slowly whisk in the lemon juice.
- At this point the mixture may start to look a little weird, and you will worry that you did something wrong. You didn't! Gradually whisk in up to 2/3 cup of water, until the sauce has the consistency of thick cream.
- Add salt and red pepper flakes to taste.
1 Head whole cauliflower, leaves removed
2.5 Cup dry white wine
1/3 Cup olive oil
1/4 Cup Kosher Salt
3 Tablespoons fresh lemon juice
2 Tablespoons unsalted butter
1 Tablespoon crushed red pepper flakes
1 Tablespoon honey
1 Bay leaf
- 2 Garlic cloves
- 2/3 Cups sesame tahini
- 4 to 6 Tablespoons fresh lemon juice, to taste
- 2/3 Cups water
- Splash of balsamic vinegar