Eden Grinshpan's Charred Cauliflower With Garlic Tahini & Lemon Chimichurri​​

Cauliflower has become an amazing substitute for many different types of dishes including pizza crust, burger buns, and even buffalo wings. But we have to give credit: cauliflower on its own is just as delicious! This recipe, with charred cauliflower, garlic tahini, and currants, just shows how a simple veggie can be the star of the show!

Pro Tip: Slightly charring cauliflower gives it a wonderful flavor. You can make this exact recipe with so many different vegetables: Substitute the cauliflower for broccoli, Brussels sprouts, fennel and more.

Prep Time: 15 minutes

Cook Time: 30 minutes


Charred Cauliflower:
  • 1 head cauliflower
  • 1/4 cup extra-virgin olive
  • 1 handful fresh dill, chopped
Lemon Chimichurri:
  • 1 cup cilantro
  • 1 cup parsley
  • 1 clove garlic
  • 2 tablespoons chopped preserved lemon (rinds only)
  • 1½ cups extra-virgin olive oil
  • 1/2 cup rehydrated currants (soaked in hot water for 30 minutes and then strained)
  • 1/3 cup white wine vinegar
  • 1/2 teaspoon kosher salt
Garlicky Tahini Sauce:
  • 1 cup good quality packaged tahini (such as Soom or Seed + Mill)
  • Juice of 1/2 lemon
  • 1 clove garlic, grated
  • 1/2 cup ice water
  • Kosher salt, to taste


For the Cauliflower:

Preheat the oven to 450°F.

Tip: Make sure the oven is very hot before you put in the cauliflower. That way you won’t cook it too long and you'll get perfectly crispy, golden and crunchy florets.

Cut the cauliflower into florets and toss with olive oil and salt. Place the florets on a tray and put them in the oven for 15 to 17 minutes, until the cauliflower becomes golden and toasted.

Remove from the oven and let it rest while preparing the sauces.

For the Chimichurri:

In a blender, add the cilantro, parsley, garlic, and preserved lemon. Blend and slowly add in the oil, a few teaspoons at a time.

When the sauce is thoroughly mixed, remove it from the blender and stir in the currants and the vinegar.

For the Garlicky Tahini:

In a bowl, mix together the tahini with the grated garlic, lemon juice, salt, and ice water. Mix until just combined.


Spread the tahini mixture onto the bottom of a plate and scatter the charred cauliflower over it.

Pour the chimichurri over the cauliflower florets. Top with fresh dill and serve.

Reprinted from Eating Out Loud. Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Random House.

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