Charred Cauliflower with Tahini-Yogurt Sauce. Credit: Kristin Teig
FOR THE TAHINI-YOGURT SAUCE
Whole milk yogurt: 120 ml
Tahini: 1 tbsp
Fresh lemon juice: 1 tbsp
Extra virgin olive oil: 1 tbsp
Garlic clove: 1 (grated or finely chopped)
Smoked paprika: 1/2 tsp
Salt: to taste
FOR THE CAULIFLOWER
Large cauliflower head: 1
Extra virgin olive oil: for coating and drizzling
Flaky salt: to taste
Tahini acts as a natural thickener in this “nutty, creamy, acidic, beautifully balanced dish” from Noah Galuten. “You can easily substitute any vegetable here, but there is something especially wonderful about the balance of yogurt, sesame, and cauliflower,” he shares.
(From Grill Time! by Noah Galuten. Copyright © 2026. Reprinted by permission of Knopf Doubleday Publishing Group, an imprint of Penguin Random House LLC)
- In a small bowl, whisk together the yogurt, tahini, lemon juice, olive oil, garlic, and smoked paprika until well combined.
- Season to taste with salt.
- Leave the yogurt mixture out, covered, for up to 2 hours, or refrigerate for up to 4 days.
- Allow it to come to room temperature before serving.
- Preheat the grill to medium-high heat, then clean and oil the grates well.
- Cut the cauliflower head in half through the core and stem. Discard any leaves, then tear or cut the cauliflower into large florets. Cut larger florets through the stems to keep them intact, into pieces roughly 5 cm wide so they do not fall through the grill grates.
- Place the florets in a large bowl and toss with a hefty pinch of salt and enough olive oil to lightly coat.
- Grill until the florets begin to blacken around the edges, about 4 minutes. Turn and continue grilling until lightly charred all over and just tender, 10–12 minutes total.
- Return the cooked cauliflower to the bowl.
- Spread the tahini-yogurt sauce across a serving plate, then arrange the charred cauliflower on top in a single layer.
- Drizzle with more olive oil, finish with flaky salt, and serve immediately.
