Stay fresh and light this summer with grilled cauliflower and Harissa, paired perfectly with the fruity and bright notes of a Sicilia DOC Grillo or White Blend.
- 1 head cauliflower, stem removed and cut into large florets
- 2 tablespoons pistachio, toasted and roughly chopped
- 3 tablespoons olive oil
- 1 cup parsley
- 1 tablespoon Harissa
- 4 tablespoons tahini
- 2 tablespoons honey
- 1 orange, supremed
In a blender, purée the honey, tahini and harissa and 1 tablespoon olive oil until smooth. It should be the consistency of a smooth peanut butter. If the mixture is not coming together and is not emulsified, add 1 tablespoon water until the mixture is consistent.
Blanch cauliflower for 2 minutes – put in ice bath, remove from ice bath and drain. Sear cauliflower in batches in a large skillet pan with 2 tablespoons olive oil over medium high heat. Sprinkle with salt and pepper on both sides of the cauliflower in the pan. Once the cauliflower is seared to golden brown, remove and set on paper towels.
On a large serving plate, spread the tahini sauce and place the cauliflower florets in clustered unorganized areas. Sprinkle the plate with nuts. Arrange the oranges amongst the cauliflower. Top with parsley leaves. Drizzle with olive oil. Makes 4 servings.