Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this dish from Miznon restaurant in Tel Aviv. Michael Solomonov of Zahav drizzles the crispy roasted cauliflower with raw tahini as a creamy dressing to balance the fiery chiles.
Featured in: Eating Israel with Michael Solomonov
- 1 head cauliflower (about 2 1/4 lbs.), leaves intact
- 1⁄2 cup olive oil
- 2 tbsp. kosher salt
- 1 tsp. ground turmeric
- 1 tsp. sweet paprika
- 4 cloves garlic, thinly sliced
- 1 jalapeño, stemmed, halved, seeded, and thinly sliced crosswise
- 1 lemon, halved
- 1⁄2 cup tahini
- Cilantro leaves, to garnish
Heat the oven to 400°. On a cutting board, quarter the cauliflower, leaving the core and leaves intact. Transfer the quarters to a large bowl and rub with the olive oil, salt, turmeric, paprika, garlic, and jalapeño. Arrange the cauliflower on a foil-lined baking sheet and roast until tender at the core and lightly browned on the outside, about 45 minutes. Heat the broiler and broil the cauliflower until lightly charred on the top, 1 to 2 minutes.
Remove the cauliflower from the broiler and transfer to a serving dish. Squeeze the lemon halves over the cauliflower, covering them in the juice, and drizzle with the tahini. Garnish the cauliflower with cilantro and serve while hot.