-1 head of cauliflower, broken into “trees” or florets and cut into thin strips, providing a flat surface area for caramelization
– ras el hanout spice blend ( I use the brand Monsoon Coast, a BC spice blending company based on Saltspring Island. Try their Baharat and Ethiopian Berbere blends too, super yummy!)
-oil (I like cooking with Grapeseed oil because it doesn’t have a strong flavour and doesn’t smoke at low medium heat)
-sesame seeds, salt and pepper
Salt and Pepper
Garnish with Italian Flat-leaf parsley
Toss the cut cauliflower pieces with a bit of grapeseed oil, salt and pepper, and the ras el hanout spice blend.
Preheat a pan to medium/medium-high heat. Do the cauliflower pieces in batches, not tossing the pan right away to ensure the first contact side gets heavy caramelization. The aroma will guide you. If they get too dark too quickly, turn down the heat a bit.
Put all your cauliflower pieces in a dish after cooking. If you taste a piece and it’s not cooked all the way through, you can bake them in the dish with a cover to finish the cooking process.
The dressing is made by whisking the juice of one whole lemon, a couple of splashes of pomegranate molasses, a couple tablespoons of tahini and olive oil together. I add the oil slowly until the dressing thickens. Once thickened, I add some salt and pepper to my own taste.
When you’re ready to serve the dish warm, toss in some toasted sesame seeds and the flat-leaf parsley with the dressing. Taste a few pieces to see if you prefer the dish to be more heavily dressed or not. This is all up to your own personal taste.