Ingredients
Units
- 1 large eggplant
- 2–4 cloves garlic
- ¾ cup tahini, divided, plus more for drizzling
- juice of 1 lemon
- 1 tsp honey
- salt and freshly ground black pepper
- 1 large whole cauliflower, with leaves
- 1 cup olive oil
- coarse sea salt
Instructions
- Char the eggplant over an open gas flame until the eggplant softens, turning it using tongs. Remove and let cool slightly. Peel and set aside the charred skin.
- In a food processor or strong blender, process eggplant skin with 2-4 cloves garlic, 1/4 cup of the tahini, drizzle of lemon juice and honey, then add water gradually until creamy. Mix with salt and pepper to taste and set aside.
- Line a baking sheet with parchment paper and preheat oven to 400°F. Fill a large pot that will fit the whole cauliflower with salted water, and bring to a boil.
- Once the water is boiling, add cauliflower (white side down) and boil for 8 minutes or until fork tender.
- Carefully remove from water and transfer to baking sheet. Allow cauliflower to cool and dry.
- Coat blanched cauliflower generously with olive oil and sprinkle with coarse salt. Bake in preheated oven until the cauliflower is golden, about 30-40 minutes.
- Spread black tahini on a platter and place whole roasted cauliflower on top. Drizzle with remaining 1/2 cup tahini and sea salt. Serve immediately.
Notes
Don’t throw out the charred eggplant flesh; use it to make Alon Shaya’s baba ganoush recipe.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Israeli