Tahini is the power ingredient that does it all, from adding nutty flavor to chocolate chip cookies to giving hummus its classic taste. And we're superfans of the one made by Soom Foods, a Philadelphia-based company founded by three sisters who saw a hole in the market for quality tahini—one they've filled with an end product loved by chefs and home cooks alike.
Since you can never have too many cauliflower recipes, they're sharing this game-day-ready dish, where the only thing better than the crunchy florets themselves is the herby tahini dip that goes with them.
Buffalo Cauliflower Bites with Herbed Tahini DipRecipe adapted from Soom Foods
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
For the Herbed Tahini Dip:
1 garlic clove, minced
¼ cup Soom tahini
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup water, plus more to thin, if necessary
1 teaspoon honey
¼ cup dill, minced
½ cup parsley, minced
Salt and pepper, to taste
For the Cauliflower:
1 medium cauliflower, cut into florets (about 4 cups)
¾ cup brown rice flour (or all-purpose flour)
1 cup unsweetened almond milk (or dairy milk)
1 teaspoon garlic powder
¼ teaspoon salt
1 tablespoon unsalted butter, ghee or coconut oil
¾ cup hot sauce
Minced parsley, for serving
1. Make the dip: Put all the dip ingredients into a food processor and blend until creamy and smooth.
2. Make the cauliflower: Preheat the oven to 425°. Line 2 baking sheets with parchment paper and set aside.
3. In a large bowl, stir together the flour, milk, garlic powder and salt. In batches, toss the cauliflower florets into the batter and evenly coat.
4. Place the coated cauliflower on the baking sheets in a single layer and bake for 20 minutes, flipping halfway.
5. Meanwhile, heat the butter in a small saucepan over medium heat.
6. Once it's melted, pour in the hot sauce and stir well. Remove from the heat and set aside.
7. Remove the cauliflower from the oven and pour half of the hot sauce mixture over it. Flip the florets and pour on the remainder of the sauce.
8. Bake for another 20 to 25 minutes, or until golden and lightly crisp. Top with parsley and serve with the dip.
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