Baba ghanoush lovers take note – this luscious dip is inspired by your favorite eggplant dip, but we’ve swapped in roasted cauliflower for a cruciferous twist. Try it with carrots and cucumbers or seasoned toasted pita chips.
1 head cauliflower, chopped into florets (about 6 cups chopped)
1 head garlic
2 tbsp fresh lemon juice
2 tbsp tahini paste
2 tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp each ground black pepper and ground cumin
Preheat oven to 375ºF. On a large rimmed nonstick baking sheet, spread cauliflower and mist with cooking spray. Tear a small square of foil (large enough to hold garlic) and mist with cooking spray. Slice about ¼ inch off the top of the garlic head so that cloves are exposed. Wrap garlic tightly in foil and place on baking sheet with cauliflower. Roast for 45 minutes, turning cauliflower halfway. Remove from oven, unwrap garlic (being careful of steam) and set aside to cool for 10 minutes.
To a food processor or blender, add cauliflower and garlic (squeeze out garlic from peel) along with remaining ingredients and 2 tbsp water. Process for several minutes, until smooth.
Ground sumac berries and tahini paste, both staples in Middle Eastern cuisine, are the secret ingredients that bring a splash of unexpected flavor to this creamy soup. To make it extra fancy, try using purple or orange cauliflower for the crispy cauliflower topping.
This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.