Mediterranean Style Cauliflower with Tahini Chimichurri Sauce

Israeli style recipe no. two! I'm having way too much fun imitating these unique recipes and tastes that I tried during my time there.  

  • 1 head of cauliflower

  • 2 cups distilled white vinegar, or more if needed 

  • 1 tsp garlic powder

  • 1/2 teaspoon red pepper flakes

  • Pickled onion

  • For the Tahini Chimichurri sauce: 

  • One bunch parsley 

  • 1/2 cup tahini paste 

  • 1/4 cup coarsely chopped parsley

  • 4 large garlic cloves, minced

  • 2 tablespoons oregano leaves

  • 2 teaspoons crushed red pepper

  • Kosher salt and freshly ground pepper

  • 1/3 cup extra-virgin olive oil

  1. Clean and cut the cauliflower and place in a large bowl with the white wine vinegar. The vinegar should be covering the cauliflower by at least a half of an inch.

  2. Let the cauliflower sit for about 2 hours, best kept overnight in the refrigerator.

  3. Pre-heat the oven to 400•F degrees. 

  4. In the meantime, prepare the chimichurri tahini sauce. Place the parsley, tahini, garlic, oregano leaves, crushed red pepper, salt, and olive oil into a food processor and pulse. The mixture should be thick and creamy. 

  5. Once the cauliflower absorbs the vinegar, place it onto a baking tray with parchment paper. Drizzle or spray olive oil on top and season with garlic powder, crushed red pepper, and salt. 

  6. Bake in the oven for about an hour. 

  7. Once the cauliflower is ready, layer a serving plate with the tahini sauce and place the cauliflower on top. Garnish with more parsley, tahini sauce, and pickled onion.

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