Kimberly Hasselbrink’s Roasted Cauliflower with Olives, Currants and Tahini Dressing
Ingredients
1 large cauliflower (about 3 pounds), trimmed and cut into florets
3 Tbsp. extra-virgin olive oil
Fine sea salt
¼ cup tahini
2 Tbsp. freshly squeezed lemon juice
1½ tsp. extra-virgin olive oil
1 small clove garlic, minced
1/8 tsp. fine sea salt
2 Tbsp. water, plus more as needed
¼ cup currants
¼ cup coarsely chopped kalamata olives
¼ cup coarsely chopped fresh flat-leaf parsley
Preparation
• Preheat the oven to 400 degrees.
• Toss the cauliflower florets with the olive oil and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 20 minutes, turning once, until the edges are brown and caramelized.
• While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.
• Toss the warm cauliflower with most of the dressing. Add the currants, olives and parsley and toss to combine. Taste and add more dressing or salt, if desired. Serve warm or at room temperature.
