Grilled Berbere Cauliflower Recipe from Chef Eric Lundy

Try this fantastic and easy-to-prepare cauliflower dish!

Grilled Berbere Cauliflower with Tahini Sauce and Pomegranate

Serves 2-4
Prep time 35 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
Region African
By author Chef Eric Lundy

Ingredients

  • 1/4 cup lemon juice (plus 2 Tbs. (approx. 2 lemons))
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons Ratto's Ethiopian Berebere spice blend
  • 1 teaspoon Ratto's ground sumac
  • 2 cloves garlic, minced
  • 1.5 teaspoons good salt (like Bittermans's fleur de sel +more)
  • 1 head cauliflower (stem trimmed, leaves left intact)
  • 1/3 cup Soom premium sesame tahini
  • 2 heaped tablespoons pomegranate seeds
  • 2 tablespoons flat leaf parsley (roughly chopped)
  • 2 tablespoons toasted nuts (walnuts, pine nuts, pistachios, etc.)
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon dried rose petals (lightly crushed (optional))

Directions

Step 1
In a small bowl, stir 2 tablespoons lemon juice with the butter, Berbere spice, sumac and half the garlic.
Step 2
In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Heat a grill pan over medium-high heat. When done, remove and drain the cauliflower and transfer to a cutting board.
Step 3
Slice the cauliflower crosswise into 4-5 thick slabs. Rub the cauliflower all over with the spiced butter and transfer to the heated grill pan. Cook, turning as needed, until charred and blackened all over, about 8-10 minutes, and transfer to a serving platter.
Step 4
Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3-4 tablespoons water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals (if using) before serving.

*Ratto’s Berbere Spice Blend – From the eastern Horn of Africa, this complex blend of chile peppers and spices adds warmth and depth to all sorts of dishes like beans, meats, and stews, and nicely spices up standard fare like burgers, grilled chicken and roast vegetables.
Spicy, bitter, and sweet, the blend contains hot chilies, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, cloves, cumin, allspice, nutmeg, paprika, onion/garlic.

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