Grilled Cauliflower Salad with Tahini Yogurt Sauce

Ingredients:

• 1/4 cup olive oil
• 1 tbsp. ground sumac
• 1 tsp ground cumin
• 1 teaspoon ground turmeric
• 8 cups cauliflower florets (about 1 large head)
• 1/3 cup plain whole milk yogurt
• 2 tbsp tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 0.5 cup chopped fresh mint leaves
• 0.5 cup fresh parsley leaves with soft stems, chopped
• 3 green onions, chopped
• Half a small red onion, sliced
• 0.5 cup chopped walnuts
• 1/3 cup golden raisins
• Special equipment: grill, grill basket (optional)

Preparation:

1. Preheat grill to medium-high heat.
2. In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons sumac, cumin, and turmeric. Add the cauliflower florets and toss with the spice mixture to coat completely.
3. Place a grill basket or a 12x18-inch piece of aluminum foil on the grill, then arrange the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and use tongs to flip the florets. Close the grill lid and grill until the cauliflower is charred in spots and crispy, another 10 to 15 minutes.
4. Meanwhile, in a small bowl, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 3 tablespoons water. Set the yogurt sauce aside.
5. Transfer the cooked cauliflower to a large serving platter and sprinkle with salt. Top with mint, parsley, green onions, red onion, walnuts, and raisins, then drizzle with the yogurt sauce (see Note). Serve warm or at room temperature.
   
   

   Note

   
   If you don't plan to serve the salad right away, dress it just before serving.