This recipe is great as a side, but is also hearty enough to serve as a main course.
Vegetable | Roast | Roasting Pan
This recipe features perfectly charred and spiced cauliflower with a Meyer Lemon Tahina that is wonderful for weeknight dinners and just as good for leftovers the next day. Cooked in a
like ours, you can start on the stovetop and move to the oven to get your vegetables nice and crispy.
Note: Hawayej can be a difficult spice blend to find. Chef Swikard reccomends buying from
. However, you can also make your own by combining 1/4 cup ground cumin, 1 tablespoon ground cardamom, 2 tablespoons tumeric, 1 tablespoon ground coriander, and 1/4 cup freshly ground pepper.
For the Meyer Lemon Tahina
garlic clove, microplaned
meyer lemon, zested and then juiced
cup ice water
For the Cauliflower
tablespoons Hawayej Spice (see note)
cup extra virgin olive oil
garlic cloves, crushed
head of cauliflower, cut into equal size florets
Salt, to taste
In a blender, combine all ingredients and puree until smooth. Set aside.
Preheat the oven to 425F.
Over medium heat, preheat your
Carbon Steel Roasting Pan
. This ensures your veggies meet a hot surface, and browning occurs right away.
In a medium sized bowl, mix the spice with the extra virgin olive oil to make a paste, then add the garlic and florets, seasoning with two or three big pinches of kosher salt. Toss to coat.
Place the cauliflower in the pan and then put it in the oven to caramelize.
Roast for about 6-7 minutes on each side, or until nicely caramelized and cooked through.
Spread the tahina on the bottom of an
and top with roasted cauliflower. Chef Swikard loves to add barberries, chopped pistachios, torn mint, and dill to garnish.