The key to transforming a whole head of cauliflower into a dramatic blackened and charred statement dish is boiling it in a saltwater bath before coating it in olive oil and roasting. And while it doesn’t require a bed of arugula with dates and capers and a homemade lemon tahini dressing, we won’t begrudge the indulgence because it really is worth the effort.
SERVES 6
Charred Cauliflower
12 cups water
1 tablespoon Celtic sea salt
1 medium cauliflower head
2–3 tablespoons olive oil
Maldon sea salt to taste
Cracked pepper to taste
Bring 12 cups of water plus 1 tablespoon Celtic sea salt to a boil, then add the whole cauliflower and simmer for 8–10 minutes, until softened. Remove cauliflower from the pot and drain for about 10 minutes.
While the cauliflower rests, preheat the oven to 450°F. Baste the cauliflower with olive oil and season with Maldon sea salt and cracked pepper.
Place the cauliflower head side up on a parchment-lined baking sheet and bake for 25–30 minutes, until the cauliflower begins to brown. Turn heat up and broil for about 5 minutes, until cauliflower reaches desired doneness, turning frequently during the process to make sure it chars evenly.
Tahini Dressing
⅓ cup smooth pourable tahini
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon sesame oil
1 large garlic clove, grated
Sea salt to taste
Up to 3 tablespoons water
Combine tahini, lemon juice, olive oil, honey, sesame oil, and garlic in a small bowl and whisk to combine. Season with salt and add water until it reaches the desired consistency.
Salad
3 cups loosely packed arugula
1 heaping tablespoon capers, drained
6–8 pitted medjool dates, coarsely chopped
Charred cauliflower (recipe above)
Tahini dressing (recipe above)
On a serving platter, layer the arugula, capers, and dates. Top with charred cauliflower and drizzle with dressing to serve.
