Turkish Spiced Baked Cauliflower with Walnut Tarator

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper. Cut 600 g of fresh cauliflower into small, bite-sized florets of roughly 3 cm. Rinse the florets thoroughly under cold water, then drain completely and pat dry with a clean kitchen towel so they roast crisp.

2. 2

   In a large bowl, combine the dried cauliflower florets with 30 ml of the olive oil, 10 g of the cumin and sumac spice mix, and 3 g of the salt. Toss vigorously with your hands or a broad spatula until every single floret is evenly coated in oil and spices.

3. 3

   Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Bake at 200°C for 22 to 25 minutes, flipping once halfway through using tongs, until the florets are tender inside and golden brown on the crisp edges. If they brown too fast, lower the heat slightly.

4. 4

   While the cauliflower roasts, prepare the tarator dip. In a food processor, place 75 g of shelled walnuts, 30 g of dry breadcrumbs, and 10 g of peeled garlic cloves. Pulse in short bursts for about 30 seconds until finely ground into a textured meal. Do not over-process into paste yet.

5. 5

   Add 30 ml of lemon juice, the remaining 20 ml of olive oil, 2 g of salt, and 45 ml of ice-cold water into the walnut mixture. Whisk or pulse continuously until the tarator emulsifies into a creamy, pale dip. If it feels too thick, whisk in an extra splash of water 5 ml at a time.

6. 6

   Transfer the roasted spiced cauliflower florets onto a shallow serving platter while still warm. Spoon the cool walnut tarator into a small bowl alongside or drizzle it over the cauliflower. Serve immediately as a flavorful Turkish bite with toothpick skewers or small forks.