GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE

Grilled Cauliflower Salad with Tahini Yogurt Sauce image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup olive oil
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups cauliflower florets (larger bite-size pieces; from about 1 large head)
Kosher salt and freshly ground black pepper
1/3 cup plain whole-milk yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 green onions, chopped
1/2 small red onion, chopped
1/2 cup walnuts, chopped
1/3 cup sultanas or golden raisins

Steps:

Preheat a grill to medium-high.
Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.