Tahini and cauliflower are a delicious combination, especially when you pair them with shishito peppers and heirloom cocktail tomatoes. This starter is colorful, beautiful and tastes even better. Give it a try. I think you’re going to like it!
Purple Cauliflower and Shishito Peppers with Herbed Tahini
- 1 large skillet 16 or 17 inches
- 1 large tongs
- 1 whisk
- 1 large round serving platter optional
- 1 head of purple cauliflower
- 12 shishito peppers washed and dried
- 4 tbsp avocado oil
- 1/4 cup, plus 1 tbsp tahini paste
- 1/4 cup fresh lemon juice for vegetables
- 1 tbsp fresh lemon juice for tahini
- 1/2 cup boiling water
- 1/4 cup parsley
- 1/4 cup dill
- 2 tbsp chopped mint
- 10 cocktail tomatoes
- kosher salt to taste
- Slice cauliflower in 1 ½ inch slices with your knife facing in the opposite direction of the stem. Across the head of the cauliflower
- On high heat, add avocado oil to your skillet. Once hot, add oil and a few pinches of kosher salt. It should sizzle.
- Place the large cauliflower steaks around the outside on the pan. Once the bottom of the cauliflower is a nice golden brown, flip them with your tongs.
- Add the peppers to the skillet. Let them brown on both sides. Just before they are done, pour 1/4 cup of the lemon juice over the cauliflower and peppers. Let the lemon bubble for about a minute — this will add a sweet tanginess.
- Use a fork to see if the cauliflower is done. You'll know it's ready when it is firm but tender. If the cauliflower is not quite done, take the peppers out and set them aside. Once the cauliflower is done, take the skillet off the burner and let it cool.
- In a small mixing bowl, add tahini paste, slowly add the boiling water. Continue to add water until it has the consistency of a thick cake batter. Add the remaining tbsp of lemon. Whisk well and add parsley, dill and mint. The boiling water releases the flavors of the herbs into the tahini. Add salt to taste. Save a sprinkle of herbs for later to garnish the plate
- Find a large round serving platter and place a small bowl in the center, or use a chip and dip plate. First, lay the cauliflower around the plate. Fill in the spaces with the peppers and tomatoes. Add your tahini to the bowl in the center. Garnish with a small pepper in the middle and the sprinkle of herbs you saved. Add a pinch of salt to the vegetables and enjoy!