Roasted Cauliflower with Walnut-Caper Salsa and Green Tahini Sauce

This is a tasty bite. Serve it as a side or as a snack

Caper-Walnut Salsa

¾ cup walnuts

¼ cup olive oil, plus more to taste

2 Tbl drained capers, patted dry

¼ tsp crushed red pepper flakes, or more to taste

1/3 cup coarsely chopped parsley

2 Tbl dried currants

2 Tbl vinegar, such as white balsamic, sherry or red wine, plus more to taste

Zest of 1 lemon

Kosher salt to taste

For the cauliflower

1 small head of cauliflower

2 to 3 tablespoons grapeseed or olive oil

Sea salt

Directions

Make the salsa. Preheat oven to 350°F. Toast walnuts on a small pan or rimmed baking sheet, until golden brown, 10 to 12 minutes. Let cool, then use your hands to break the walnuts into small-ish pieces. Set aside. Increase oven temperature to 425° for roasting cauliflower.

Heat oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl. Add the crushed red pepper flakes and currants. Let cool. Then, stir in the walnuts, parsley, vinegar, and lemon zest; season with salt. Taste. If it tastes too sharp, add more olive oil by the tablespoon. (I almost always add 2 more tablespoons of oil.) If it needs more salt, add to taste.

Break down the cauliflower into small heads and spread out on a lined baking sheet. Toss with olive oil and seasonings and roast in the oven for 15-20 minutes until brown and crisp.

Make the Green Tahini Sauce and Assemble: Smear the green tahini sauce on the bottom of a platter, top with roasted cauliflower and spoon the walnut-caper salsa on top of the cauliflower.

Green Tahini Sauce

Makes 1 cup

Ingredients:

2 serrano or jalapeño chiles, coarsely chopped

2 garlic cloves, crushed

2 cups mixed tender fresh herbs (such as parsley, mint, and dill)

Zest of 1 lemon

½ cup lemon juice

¼ cup Lemon Garlic Extra Virgin Olive Oil

½ cup tahini

Kosher salt

 Directions:

In a blender or food processor, combine the chiles, garlic, and herb leaves. Finely grate the zest of one lemon into the blender jar, and pour in the juice, along with the olive oil. Blend until mostly smooth; a few flecks of herbs are okay. Pour the herb oil into a medium bowl, then whisk in the tahini until smooth. Season with salt to taste. This keeps, covered and refrigerated, for up to 4 days. Bring to room temperature before using.