Grilled cauliflower wedges with herb tarator recipe

Ingredients for Grilled cauliflower wedges with herb tarator

• 30 g sliced or slivered almonds

• 2 garlic cloves, finely grated

• 30 g chopped dill

• 15 g mint leaves

• 125 g tahini

• 80 ml fresh lemon juice

• Kosher salt, freshly ground pepper

• 1 small cauliflower (about 680 g)

• 30 ml extra-virgin olive oil, for drizzling

• 2.5 ml ground coriander

• 2.5 ml ground cumin

• 2.5 ml turmeric

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

How to make Grilled cauliflower wedges with herb tarator

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

2. Blend the garlic, dill, mint, tahini, and 80 ml of water in a blender or food processor until a thick paste forms. Add the lemon juice and blend again, adding an additional 15–30 ml of water if the sauce is too thick. It should be easily spreadable but not runny. Season with salt and plenty of pepper.

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

4. Whisk together the oil, coriander, cumin, turmeric, and a generous pinch of salt in a large bowl. Add the cauliflower wedges and coat them in the oil, handling them with care to prevent them from falling apart. Use your fingers to work the oil into the uneven surfaces.

5. Prepare the grill for medium-high heat. If using a charcoal grill, bank most of the coals on one side. Place the cauliflower, cut side down, on the grate over the hottest part of the grill and grill, undisturbed, until char marks form, about 3 minutes. Carefully lift the cauliflower to check, but try not to move it too much.

6. Turn the cauliflower onto the other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Then, turn it onto the uneven floret side and slide it over to the cooler part of the grill or reduce the heat to low and cover with a lid. Grill until tender, about 10–15 minutes, or until a bamboo skewer easily slides through the thickest part.

7. If you don’t have a grill, you can use a grill pan over high heat. Once the pan is very hot, add the cauliflower, reduce the heat to medium-high, and cook both cut sides as described above. When turning the cauliflower onto the uneven floret side, reduce the heat to low and cover the pan with foil to finish cooking.

8. To serve, spread some tarator onto individual plates or a platter. Arrange the cauliflower wedges on top and dollop the 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.