Grill-Roasted Whole Cauliflower with Tahini-Yogurt Sauce
By Eva KatzPublished on May 15, 2023
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Tahini-Yogurt Sauce
½ cup tahini ¼ cup plain Greek yogurt ¼ cup water, plus extra as needed3 tablespoons lemon juice 1 garlic clove, mincedCauliflower
1 head cauliflower (2 pounds)¼ cup table salt for brining½ cup sugar for brining¼ cup extra-virgin olive oil 1½ teaspoons ground turmeric ¼ teaspoon pepper 2 tablespoons chopped toasted pistachio 2 tablespoons chopped fresh parsleyBefore You Begin
This recipe was developed for our new book The Outdoor Cook. Look for a head of cauliflower with densely packed florets that feels heavy for its size. This recipe can be doubled—make one batch of brine and soak the heads in it one at a time, then microwave them one at a time.
Instructions
- Whisk all ingredients in bowl until combined. Adjust consistency with extra water as needed and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)
- Trim stem of cauliflower, keeping leaves intact, so it sits flat. Dissolve salt and sugar in 2 quarts cold water in large bowl. Holding cauliflower upside down by stem, gently dunk in brine and let sit for 5 minutes. Flip and continue to submerge for 1 minute until evenly moistened (do not pat dry). Transfer cauliflower stem down to large plate and cover with inverted large bowl. Microwave until cauliflower is translucent and tender and paring knife inserted in thickest stem of florets (not into core) meets no resistance, 8 to 14 minutes.
- Carefully transfer cauliflower to paper towel–lined plate and pat dry. Whisk oil, turmeric, and pepper together in small bowl, then brush cauliflower with oil mixture.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 350 to 400 degrees; if using 3-burner grill, adjust primary burner and second burner.)
- Place cauliflower stem side down on cooler side of grill (6 to 8 inches from heat source for gas grill). Cover and cook until cauliflower is deeply browned and leaves are charred and crisp, 35 to 55 minutes, rotating cauliflower halfway through cooking. Using spatula and tongs, transfer cauliflower to plate.
- Spread two-thirds of tahini-yogurt sauce over serving platter. Center cauliflower stem side down on sauce and sprinkle with pistachios and parsley. Cut into wedges and serve, passing remaining sauce separately.
for the tahini-yogurt sauce
for the cauliflower
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Tahini-Yogurt Sauce
½ cup tahini
¼ cup plain Greek yogurt
¼ cup water, plus extra as needed
3 tablespoons lemon juice
1 garlic clove, minced
Cauliflower
1 head cauliflower (2 pounds)
¼ cup table salt for brining
½ cup sugar for brining
¼ cup extra-virgin olive oil
1½ teaspoons ground turmeric
¼ teaspoon pepper
2 tablespoons chopped toasted pistachio
2 tablespoons chopped fresh parsley
Ingredients
Tahini-Yogurt Sauce
½ cup tahini
¼ cup plain Greek yogurt
¼ cup water, plus extra as needed
3 tablespoons lemon juice
1 garlic clove, minced
Cauliflower
1 head cauliflower (2 pounds)
¼ cup table salt for brining
½ cup sugar for brining
¼ cup extra-virgin olive oil
1½ teaspoons ground turmeric
¼ teaspoon pepper
2 tablespoons chopped toasted pistachio
2 tablespoons chopped fresh parsley
Ingredients
Tahini-Yogurt Sauce
½ cup tahini
¼ cup plain Greek yogurt
¼ cup water, plus extra as needed
3 tablespoons lemon juice
1 garlic clove, minced
Cauliflower
1 head cauliflower (2 pounds)
¼ cup table salt for brining
½ cup sugar for brining
¼ cup extra-virgin olive oil
1½ teaspoons ground turmeric
¼ teaspoon pepper
2 tablespoons chopped toasted pistachio
2 tablespoons chopped fresh parsley
Why This Recipe Works
You don’t need to cook a large cut of meat to present an entrée off the grill that will impress your guests: This whole head of cauliflower, brined for optimum seasoning and caramelization and gorgeously golden from turmeric, is both dramatic and delicious. Parcooking the cauliflower in the microwave ensures that it’s tender throughout by the time the exterior is deeply charred. Creamy tahini-yogurt sauce underscores the smoky element and pistachios add crunch. Choose a cauliflower head with plenty of leaves, if you like; cauliflower leaves are edible and become delightfully crispy on the grill.
Before You Begin
This recipe was developed for our new book The Outdoor Cook. Look for a head of cauliflower with densely packed florets that feels heavy for its size. This recipe can be doubled—make one batch of brine and soak the heads in it one at a time, then microwave them one at a time.
Instructions
- Whisk all ingredients in bowl until combined. Adjust consistency with extra water as needed and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)
- Trim stem of cauliflower, keeping leaves intact, so it sits flat. Dissolve salt and sugar in 2 quarts cold water in large bowl. Holding cauliflower upside down by stem, gently dunk in brine and let sit for 5 minutes. Flip and continue to submerge for 1 minute until evenly moistened (do not pat dry). Transfer cauliflower stem down to large plate and cover with inverted large bowl. Microwave until cauliflower is translucent and tender and paring knife inserted in thickest stem of florets (not into core) meets no resistance, 8 to 14 minutes.
- Carefully transfer cauliflower to paper towel–lined plate and pat dry. Whisk oil, turmeric, and pepper together in small bowl, then brush cauliflower with oil mixture.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 350 to 400 degrees; if using 3-burner grill, adjust primary burner and second burner.)
- Place cauliflower stem side down on cooler side of grill (6 to 8 inches from heat source for gas grill). Cover and cook until cauliflower is deeply browned and leaves are charred and crisp, 35 to 55 minutes, rotating cauliflower halfway through cooking. Using spatula and tongs, transfer cauliflower to plate.
- Spread two-thirds of tahini-yogurt sauce over serving platter. Center cauliflower stem side down on sauce and sprinkle with pistachios and parsley. Cut into wedges and serve, passing remaining sauce separately.
for the tahini-yogurt sauce
for the cauliflower
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments