Cauliflower is a beautiful vegetable that is extremely versatile. You can cook cauliflower in so many ways! Here is just one way you can enjoy a whole head of cauliflower while using some of your AeroGarden grown herbs! 

INGREDIENTS

  1. TAHINI-BASED SAUCE
    • ¼ cup sliced almonds
    • 2 tbs finely grated garlic cloves
    • 1 cup chopped dill – Harvested from your AeroGarden
    • ½ cup mint leaves  – Harvested from your AeroGarden
    • ½ cup tahini
    • ⅓ cup lemon juice
    • Salt and pepper to taste
  2. CAULIFLOWER
    • 1 cauliflower head
    • extra-virgin olive oil (for drizzling)
    • ½ tsp. ground coriander
    • ½ tsp. ground cumin
    • ½ tsp. turmeric
    • ½ tsp Hot Pepper Flakes – optional
    • Handful of tender herbs (such as dill, mint, parsley, cilantro, basil, and/or chives) – Harvested from your AeroGarden

PREPARATION

  1. TAHINI-BASED SAUCE

    1. Toast the almonds over medium heat, until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
    2. Blend garlic, tender herbs, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add the lemon juice and blend again, adding an additional small amounts of water if sauce is too thick. You are looking for a paste that is easily spreadable but not runny. Season with salt and pepper.
  2. CAULIFLOWR

    1. Remove outer leaves, trim stem, then cut cauliflower into 4 wedges.
    2. Whisk the oil, seasonings, and salt in a large bowl. Add cauliflower and coat in oil. 
    3. Prepare a grill for medium-high heat then place cauliflower, cut side down and grill undisturbed for about 3 minutes until char marks form, then turn over and grill another 3 minutes. Slide the cauliflower over to the cooler part of grill,  reduce heat to low and cover with lid. Grill until fork tender, 10–15 minutes. 
    4. Spread some of your  tahini based sauce onto the plates, add the cauliflower wedges on top and dollop remaining sauce over. Sprinkle mixed herbs and almonds on top, and enjoy.