Zesty Cauliflower, Pine Nuts, and Currants with Tahini-Yogurt Sauce

Name: Zesty Cauliflower, Pine Nuts, and Currants with Tahini-Yogurt Sauce
Ingredients: 1½ tablespoons dried currants, plumped in warm water if not soft; ¼ cup full-fat Greek yogurt; ¼−½ teaspoon kosher salt or coarse sea salt; ¼ cup tahini, well-stirred; 1 tablespoons olive oil; Warm water to thin the sauce, as needed; 1 large clove garlic, minced or grated; 2−2½ cups cauliflower florets; ¼ teaspoon Aleppo pepper flakes, divided; 1½ tablespoon pine nuts, lightly toasted; 1 tablespoon extra-virgin olive oil; Julienned mint leaves, to garnish; 1−1½ tablespoons freshly squeezed lemon juice

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Roasted cauliflower tossed with pine nuts and currants and drizzled with tahini-yogurt sauce makes an enticing side dish with sweet-hot Aleppo pepper adding a ribbon of flavor throughout. If the head of cauliflower you bought for the Oven-Roasted Shrimp, Cauliflower, and Cherry Tomatoes recipe was large, and you have a couple cups of florets left over, here’s an ideal place to use them.

Thanks to my dear friend Françoise Horowicz for suggesting usi

Ingredients

Side dish
Gluten-free
Vegetarian

Ingredients

Method