Grilled Cauliflower Recipe with Eggplant Jam and Tahini

I ordered this at a restaurant in Tel Aviv where the menu had three cauliflower dishes and I chose the one with eggplant jam because I could not imagine what that meant. The cauliflower arrived charred and blackened at the edges, sitting on a dark, sticky spread with white tahini drizzled over everything and pomegranate seeds scattered like tiny red jewels.

The eggplant jam is diced eggplant cooked with onion, cumin, and garlic in olive oil, then simmered with water for twenty minutes until it reaches a thick, spreadable consistency. The cauliflower florets roast at 180°C (350°F) for 20-25 minutes until charred in places. The tahini sauce is tahini, water, lemon juice, and Greek yoghurt whisked smooth. Toasted pine nuts go on at the end. One of my favorite things we make.

Tips for Making Grilled Cauliflower with Eggplant Jam

Cook the eggplant jam until it is thick

Twenty minutes of simmering after adding the water. You want a jam consistency, not a soup. Stir occasionally and watch it thicken.

Season with salt and pepper at the end. The eggplant absorbs seasoning as it cooks down, so taste it when the texture is right and adjust.

Char the cauliflower properly

Toss the florets in olive oil and spread on a parchment-lined tray with space between each piece. Crowded cauliflower steams.

Turn the florets halfway through. You want brown and black spots on the edges. That char is flavour, not a mistake.

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Grilled Cauliflower with Chili Jam and Tahini

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• 
  Author: Martyna Candrick
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  Total Time: 65 minutes
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  Yield: Serves 4
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  Diet: Gluten-Free, Omnivore, Vegetarian

Description

A vibrant side dish inspired by Kazbah. Sweet chili jam, nutty tahini, and charred cauliflower make a delicious combo.

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Instructions

1. Dice eggplant into inch-sized cubes.
2. Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent.
3. Add cumin, garlic and stir to coat the onion and for the aromatics to heat.
4. Add eggplant and stir again to coat in the spiced onion mixture.
5. Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency.
6. Season with salt and pepper.
7. Preheat an oven grill to 180°C (350°F).
8. Cut cauliflower into florets and place in a bowl.
9. Drizzle with olive oil and toss to coat.
10. Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.
11. Whisk all tahini sauce ingredients until smooth. Store in a jar until needed.
12. Spread the eggplant jam on a serving platter.
13. Top with grilled cauliflower florets.
14. Drizzle over some of the tahini sauce and sprinkle with toasted pine nuts and pomegranate seeds.

Notes

• For a smokier flavor, grill the cauliflower florets on an outdoor grill instead of using the broiler.
• If you don’t have Greek yogurt, substitute with a dollop of sour cream or crème fraîche for the tahini sauce.
• To make ahead, prepare the eggplant jam and tahini sauce a day in advance and store separately in airtight containers in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 15
• Sodium: 300
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 12
• Carbohydrates: 40
• Fiber: 8
• Protein: 8
• Cholesterol: 10

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