High-Heat Pomegranate Glazed Whole Cauliflower with Velvet Tahini & Jeweled Herb Shatter

Instructions

1. 1

   Preheat your oven to 475 degrees Fahrenheit. Bring a large pot of water seasoned with 2 tbsp kosher salt to a rolling boil. Trim the very bottom base of 1 whole head cauliflower so it sits flat, but do not remove those beautiful outer leaves. They will crisp up in the high heat and become the best part of the dish.

   10 min

   Tip: Treat the boiling water like pasta water. It needs to be salty to season the dense core of the cauliflower from the inside out.

2. 2

   While the water comes to a boil, whisk together 3 tbsp pomegranate molasses, 3 tbsp olive oil, 1 tbsp Aleppo pepper, 2 cloves garlic, 1 tsp ground cumin, and 1 tsp ground coriander in a small bowl until it forms a thick, sticky lacquer.

   5 min

   Tip: If your pomegranate molasses is incredibly stiff, warm the olive oil slightly before whisking them together.

3. 3

   Submerge the trimmed cauliflower in the boiling water. Boil for exactly 8 minutes. We are par-boiling because if you throw a raw cauliflower into a blasting hot oven, the outside turns to ash long before the inside gets tender and creamy. This is the secret to perfect roasted brassicas.

   8 min

   Tip: Use a spider or two large slotted spoons to flip it halfway if it floats.

4. 4

   Carefully remove the cauliflower from the water and set it on a wire rack. Let it steam dry completely for 2 minutes. This step is absolutely non-negotiable. Surface moisture is the enemy of a brilliant char.

   2 min

   Tip: If you are in a rush, you can gently pat the surface dry with a clean kitchen towel.

5. 5

   Transfer the dry cauliflower to a heavy cast-iron skillet or rimmed baking sheet. Using a pastry brush, generously coat the entire cauliflower with half of your pomegranate glaze, pushing it into the crevices. Roast for 25 minutes, pulling it out halfway through to baste with the remaining glaze, until the outside is deeply scorched, blistered, and smelling like a sweet, smoky dream.

   25 min

   Tip: Don't be afraid of the black spots! High heat fire-roasting is about pushing the ingredients to the edge. The char balances the sweet molasses.

6. 6

   While the cauliflower roasts, make the velvet tahini. In a medium bowl, whisk together 1/2 cup raw tahini paste, 2 tbsp lemon juice, and 1/2 tsp kosher salt. It will seize and look clumpy. Vigorously whisk in 1/3 cup ice water, a splash at a time, until the mixture turns pale, light, and impossibly creamy.

   5 min

   Tip: Ice water is the trick to getting tahini ultra-fluffy and bright white. Do not skip the ice!

7. 7

   Just before the cauliflower comes out of the oven, build your jeweled shatter. In a small bowl, toss together 1/2 cup pomegranate seeds, 1/3 cup toasted pistachios, 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 2 tbsp extra virgin olive oil, and 1 tbsp lemon juice.

   5 min

   Tip: Wait until the very end to dress the herbs so they stay vibrant and don't wilt.

8. 8

   To serve, use the back of a spoon to swoop the velvet tahini dramatically across a large, beautiful platter. Place the blazing hot, blistered cauliflower right in the center. Spoon the bright, crunchy jeweled herb salsa all over the top, letting it cascade down the sides into the tahini.

   5 min

   Tip: Serve immediately while the cauliflower is still steaming hot, creating an incredible temperature contrast with the cool tahini.