This past Rosh Hashana, with me in mind, my mother picked up a container of halvah from the new Turkish market near her house. The sweet sesame candy was studded with green pistachios the same color as its plastic lid. She left it on the island counter in the kitchen, which my uncle and I took as the go-ahead to stand there, spoons in hand, and dig away at the candy. We passed it back and forth like we were college students sharing some sort of contraband. My mom offered the two of us – her older brother and her youngest daughter – knives and plates. Oh no, we said, waving her away, don’t worry about us, we’re all set.
Looking back, it’s probably not a best practice to eat directly from a container, be it halvah, ice cream, or even bags of carrots. But there’s something about the warm taste of sesame that always draws me in. Remember this addictive dressing? I rest my case.
This recipe I have here for a tahini and roasted cauliflower dip is my penitence for shoveling halvah into my mouth for two days straight. A good friend of mine actually requested this recipe to be one of the first that I shared on this blog, but I kept on forgetting to photograph it before I devoured the entire bowlful. I found it in a Food & Wine from a few years back; I tend to kick up the amount of ginger and ground coriander the original recipe calls for. I never seem to have fresh cilantro around when I’ve made it, but I’m sure it tastes very good in it.
This dish doesn’t have to be served right away, and can be stuck in the fridge for a day or two. It warms up beautifully in the microwave. It should be noted that a serving of tahini has something like 18 grams of fat in it. But it’s mixed with cauliflower, so how unhealthy could it be? Don’t answer that.
Roasted Cauliflower and Tahini Spread — Slightly adapted from this recipe
1 head of cauliflower (2 lbs.) halved crosswise and thinly sliced
¼ cup vegetable oil
1 ½ Tablespoons minced fresh ginger (I would say go with a solid two)
1 ½ teaspoons ground coriander (I round up to a hefty two teaspoons)
3 Tablespoons tahini (sesame) paste
3 Tablespoons fresh lemon juice
Pita bread or chips, for serving
Preheat oven to 450. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.