Difficulty
Easy
Prep Time
15 minutes
Cook Time
12–15 minutes
Yield
4–6 servings
Description
Ingredients
- 1 head cauliflower, cut into bite-size florets
- 2 lbs smoked or steamed sweet potatoes, peeled and cut into 1” bite-size pieces
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp tahini
- 1 lemon, halved
- 1/2 cup smoked pumpkin seeds
- 1 cup blueberries
- 1/2 cup chopped chives
- 1 cup chopped cilantro
- 1/4 cup sesame seeds
Instructions
1.
Preheat the griddle. Preheat your griddle to medium-low heat.
2.
Prepare the cauliflower. In a bowl, toss the cauliflower florets with olive oil, kosher salt, and black pepper until evenly coated.
3.
Blister the cauliflower. Spread the cauliflower in a single layer on the griddle. Cook, turning occasionally, until deeply browned, blistered on the edges, and tender throughout, about 8–10 minutes.
4.
Warm the sweet potatoes. Add the smoked sweet potatoes to the griddle. Cook for 2–3 minutes until warmed through and lightly caramelized.
5.
Finish the dish. Transfer the cauliflower and sweet potatoes to a large bowl. Add the tahini and squeeze the lemon juice over top. Toss until everything is well coated.
6.
Add the toppings. Fold in the smoked pumpkin seeds, blueberries, chives, and cilantro.
7.
Tips
- Don’t overcrowd the griddle—give the cauliflower space to blister properly.
- Let the cauliflower sit undisturbed for short intervals to build that deep caramelization.
- If your tahini is thick, loosen it with a splash of warm water before tossing.
Storage
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