Grilled Cauliflower Wedges With Herb Tarator

Ingredients for Grilled Cauliflower Wedges With Herb Tarator

• 35g sliced or slivered almonds

• 2 garlic cloves, finely grated

• 1 cup chopped dill

• 1/2 cup mint leaves

• 1/2 cup tahini

• 80ml fresh lemon juice

• Kosher salt, freshly ground pepper

• 1 small cauliflower (about 675g .)

• 60ml extra-virgin olive oil (for drizzling)

• 1/2 teaspoons ground coriander

• 1/2 teaspoons ground cumin

• 1/2 teaspoons turmeric

• Handful of tender herbs (such as dill, mint, parsley, coriander, basil, and/or chives)

Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.

Blend garlic, dill, mint, tahini, and 1/3 cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1–2 tablespoons water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.

Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.

Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.

Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it’s done), 10–15 minutes. (And if you don’t have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)

To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.