Ingredients
1 head cauliflower [2 lb/900g]
Sea salt and black pepper
1/4 cup [60 g] tahini
1 garlic clove, grated
1 tablespoon lemon juice (from 1/2 small lemon)
1 cup fresh dill leaves
Hot sauce or chile oil
Dill oil (optional)
1 cup fresh dill leaves
1/3 cup [80 ml] extra-virgin olive oil
Instructions
- If you’re making the dill oil, in a small food processor or high-speed blender, place the dill and oil and blend until the mixture is as smooth as you can get it. Transfer the mixture to a jar and set aside at room temperature for 2 hours (or overnight in the fridge). Strain the mixture through a cheesecloth or a very fine sieve, squeezing the cloth or pressing down on the dill with the back of a spoon to extract as much oil as possible. Transfer the oil to a jar and discard the dill sediment.
- Preheat the oven to 425°F (225°C).
- Remove the outer leaves from the cauliflower and trim the stem so it can sit flat. Place the cauliflower on a baking sheet, drizzle with olive oil and season well with salt and pepper. Toss to coat well. Roast until the cauliflower is golden and tender all the way through, 50 to 70 minutes (the exact cooking time will depend on the size of your cauliflower, so check regularly). You can test by inserting a bamboo skewer through the center core; if it goes in easily, it is ready.
- In a small bowl, combine the tahini, garlic and lemon juice with about 3 tablespoons water and whisk until smooth and a pourable consistency. Season with 1/2 teaspoon salt and a big pinch of pepper.
- To serve, drizzle the tahini all over the cauliflower, and add drops of the dill oil, if using (use as much or as little as you like). Top with the dill leaves and a few drops of hot sauce or chile oil.