Fire-Scorched Shawarma Cauliflower over Velvet Ruby Tahini

Instructions

1. 1

   Preheat your oven to 475°F (245°C) and bring a large pot of water to a rolling boil. We are going to par-boil the cauliflower first—this is my absolute favorite trick to guarantee a creamy interior while still allowing us to aggressively scorch the exterior later without it burning to ash. Add 2 tbsp kosher salt and 1 tsp ground turmeric to the boiling water. The turmeric will dye the cauliflower a gorgeous, vibrant golden yellow.

   10 min

   Tip: Make sure your pot is large enough to submerge the entire head of cauliflower.

2. 2

   While the water is heating, prep 1 large whole cauliflower by trimming the very bottom of the stem so it sits flat, but leave those tender inner green leaves attached—they crisp up like chips in the high heat and are arguably the best part. In a small bowl, mix 2 tbsp shawarma spice blend with 2 tbsp olive oil to form a thick, aromatic paste.

   5 min

   Tip: Don't discard the outer leaves! If they are tough, remove them, but keep any tender ones.

3. 3

   Gently lower the prepped cauliflower into the boiling turmeric water, stem side up. Boil for exactly 12 minutes. You want a paring knife to pierce the core with just a little resistance. It shouldn't be mushy, but it shouldn't be raw either.

   12 min

   Tip: If the cauliflower floats, place a smaller lid or heatproof plate on top to keep it submerged.

4. 4

   While the cauliflower boils, let's make the base that will catch all those beautiful charred flavors. In a food processor, combine 1 small roasted red beet, 1/2 cup raw tahini paste, 1/4 cup fresh lemon juice, 1 whole garlic clove, and 1 tsp kosher salt. With the machine running, slowly drizzle in 1/3 cup ice water until the mixture transforms into a velvet, bright magenta cloud. Set aside.

   5 min

   Tip: Ice water is the secret to emulsifying tahini into a pale, airy cloud rather than a heavy paste.

5. 5

   Carefully remove the boiled cauliflower using two slotted spoons and let it steam-dry on a wire rack for 3 minutes. This is crucial—moisture is the enemy of a good char. Once the steam subsides, massage the shawarma oil paste all over the cauliflower, getting into every crevice.

   3 min

   Tip: Use a pastry brush if the cauliflower is too hot to touch, but hands work best to rub the spices in.

6. 6

   Transfer the spiced cauliflower to a cast-iron skillet or a heavy baking sheet. Roast in the 475°F oven for 25 minutes. We are looking for high-heat scorching here—the edges should be blackened, blistered, and smelling intensely fragrant. Do not be afraid of the dark spots; that char translates to deep, complex flavor.

   25 min

   Tip: If your oven runs cool, you can turn on the broiler for the final 3 minutes to encourage that aggressive char.

7. 7

   While the cauliflower is scorching, build your crunch. In a small skillet, heat the remaining 1/4 cup olive oil over medium heat. Add 1/3 cup shelled pistachios and 2 thinly sliced garlic cloves. Fry for 3-4 minutes until the garlic is lightly golden and the nuts are toasty. Remove from heat immediately so the garlic doesn't turn bitter. Stir in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro—the residual heat will instantly crisp the herbs.

   10 min

   Tip: Watch the garlic like a hawk! It goes from golden to burnt in seconds.

8. 8

   To serve, spread the ruby beet tahini in a wide, generous circle on your most beautiful serving platter. Use the back of a spoon to create swooshes. Place the blistered, scorching hot cauliflower right in the center. Spoon the crispy pistachio-garlic-herb oil over the top, letting it pool into the tahini. Finish with a drizzle of 2 tbsp pomegranate molasses and a sprinkle of 1 pinch flaky sea salt.

   5 min

   Tip: Bring this to the table whole and carve it into thick 'steaks' or wedges in front of your guests.