TAHINI CAULIFLOWER

Tahini Cauliflower image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1/4 cup canola oil
5 cloves garlic, peeled and trimmed
1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
2 teaspoons pomegranate molasses or honey
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 tablespoon za'atar spice
1/4 cup fresh parsley leaves, chopped

Steps:

Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.