Roasted Cauliflower With Turmeric-Tahini And Pistachios

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The WelleCo team are still raving about dinner at ABCV in New York City, especially the roasted cauliflower with turmeric-tahini and pistachios. The recipe is long but don’t be deterred. It is well worth the effort.


Set 1:

1 ½ cups red wine vinegar

2 tablespoons sea salt

Set 2:

1 cinnamon stick

½ teaspoon fennel seeds

½ teaspoon whole black peppercorns

2 Thai chillies, split

Set 3:

3 cups red pearl onions (white okay), halved lengthwise and peeled


¼ cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon sea salt

Zest of 1 lemon

1 medium head cauliflower (orange, if available)


½ teaspoon sea salt

¼ teaspoon Aleppo chile flakes

1 cup raw pistachios, roughly chopped

¼ cup sesame seeds

Zest from ½ lemon

2 tablespoons extra-virgin olive oil


¼ cup Kalamata olives


2 pinch piece peeled fresh turmeric

½ inch piece peeled fresh ginger

1 tablespoon chickpea miso or white miso

¼ cup tahini

3 tablespoons apple cider vinegar

¼ small shallot, roughly chopped

¾ cup water

¼ teaspoon sea salt

2 tablespoons extra-virgin olive oil

1 ½ teaspoons nutritional yeast

1 large pinch garam masala


1 whole roasted cauliflower

1 tablespoon pistachio-sesame condiment

1 teaspoon dried Kalamata olives, roughly broken up

1 heaped tablespoon of herb mix (equal parts parsley chiffonade, mint chiffonade, and dill roughly chopped)

5 - 6 thin slices finger (or Fresno) chili, seeds removed

7 or more thin petals pickled pearl onion

10 fresh pomegranate seeds

Freshly cracked black pepper

3 lemon slices

Make the pickled pearl onions in advance: Bring Set 1 to a boil. Place Set 2 in cheesecloth and place in a large jar with Set 3. Pour hot Set 1 over Sets 2 and 3. Let cool, then seal and refrigerate. You will have the bulk of this pickle to enjoy long after this recipe is done. 

For the whole roasted cauliflower: Preheat oven to 400° F. Blend first 3 ingredients until smooth in a high-powered blender, like a Vitamix. Rub onto cauliflower head. Wrap in foil and bake for 45 minutes. Unwrap and roast at 375° F for an additional 20 minutes to brown and cook until fully tender. This may require more time based on size (for example, Romanesco cooks faster than other varieties). Check doneness by testing the tenderness of the bottom stem with a paring knife.

For the pistachio-sesame condiment: Place all ingredients in a sauté pan and slowly cook over a very low flame until lightly toasted and the lemon zest is fully dried. Cool and reserve. 

For the dried Kalamata olives: Place drained Kalamata olives in a dehydrator and dehydrate on 160° F degrees overnight (alternately, you can dry roast on your oven's lowest/warming setting). Remove and chop. Reserve (you will have leftover dried olives that you can sprinkle over salads).

For the tahini sauce: Blend all ingredients in a high-powered blender, like a Vitamix, until very smooth. Strain through a chinois or fine strainer to eliminate any potential ginger hairs.

To serve: Top hot cauliflower with pistachio-sesame condiment, olives, herbs, chiles, onions, and pomegranate. Finish with fresh black pepper. Serve lemons and sauce on the side. Stab a steak knife into the top if you so desire.