The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables. Here, it's used with cauliflower that is sliced — rather than separated into florets — so that it can be more easily browned, which gives it a nutty flavor that complements the tarator perfectly.
Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
For tarator sauce
For cauliflower
Preparation
Make tarator sauce:
Step 1
Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.
Step 2
Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground. Add bread and 3 tablespoons lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.
Cook cauliflower:
Step 3
Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).
Step 4
Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain well in a colander and pat dry.
Step 5
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.
Step 6
Transfer to a platter with a slotted spatula and season with salt and pepper.
Step 7
Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning.
Step 8
Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).
