Fire-Charred Smashed Cauliflower with Sizzling Pine Nut-Barberry Crisp over Velvet Lemon Tahini

Instructions

1. 1

   Preheat your oven to 450°F (230°C) with a heavy baking sheet set on the bottom rack. Bring a large pot of water to a rolling boil with 1 tbsp kosher salt (from pantry). Carefully lower 1 medium head cauliflower into the boiling water and cook for 10 minutes until a paring knife pierces the outer florets with gentle resistance. Drain and pat completely dry.

   12 min

   Tip: Pre-boiling softens the dense interior so the cauliflower can be smashed flat later without crumbling entirely into pieces.

2. 2

   Place the parboiled 1 medium head cauliflower directly over the open flame of a gas burner set to high (or into a scorching dry cast-iron skillet on induction/electric). Turn every 1 to 2 minutes using tongs for about 6 minutes, until the florets and exterior surfaces take on a deep, speckled, smoky char.

   6 min

   Tip: Don't fear the black speckling—that fire-licked bitterness balances the sweet caramelized notes that develop during the oven roast.

3. 3

   Carefully remove the preheated baking sheet from the oven and grease it with 1 tbsp extra virgin olive oil. Transfer the charred cauliflower to the sheet and gently break or cut into large fist-sized clusters. Use the bottom of a heavy skillet or flat measuring cup to firmly smash each cluster down to roughly 3/4-inch thickness. Drizzle with 2 tbsp extra virgin olive oil and season with 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Roast for 18 minutes until the jagged edges turn deeply browned and shatteringly crisp.

   18 min

   Tip: Smashing creates uneven edges and exposed surface area that caramelize into crunchy golden bits while the centers turn meltingly tender.

4. 4

   While the cauliflower roasts, prepare the tahini base. In a medium bowl, whisk together 0.5 cup raw sesame tahini, 2 cloves garlic, 2.5 tbsp fresh lemon juice, and 0.5 tsp kosher salt. It will seize up and turn thick; immediately begin whisking in 6 tbsp ice water, 1 tablespoon at a time, until the mixture transforms into a pale, glossy, velvet cream that flows like thick ribbons.

   7 min

   Tip: Ice water is the secret to emulsifying raw tahini into a featherlight, ultra-smooth sauce instead of a stodgy paste.

5. 5

   Heat the remaining 3 tbsp extra virgin olive oil in a small skillet over medium-low heat. Add 3 tbsp pine nuts and toast gently for 2 minutes until golden. Stir in 2 tbsp dried barberries and 1 tsp Aleppo pepper flakes, letting the barberries plump and the oil turn crimson for 30 seconds. Pull off the heat immediately and stir in the remaining 0.25 tsp kosher salt.

   4 min

   Tip: Remove the pan from the flame promptly—pine nuts carry residual heat and will burn quickly once they turn golden.

6. 6

   In a small bowl, lightly toss 0.5 cup fresh flat-leaf parsley, 0.25 cup fresh mint, 0.25 cup fresh dill, and 3 tbsp pomegranate seeds with the remaining 1 tbsp fresh lemon juice. Spread the velvet tahini in generous swooshes across the base of a wide serving platter. Arrange the crispy smashed cauliflower over the tahini, pour the warm, sizzling pine nut and barberry oil over the top, and shower the entire dish with the herb and pomegranate salad.

   5 min

   Tip: Serve immediately while the cauliflower and oil are piping hot against the cool, silky tahini foundation.