Grilled Cauliflower Pasta with Lemon-Tahini Dressing can be a light spring lunch or dinner entrée option. The shell-shaped pasta and fresh Florida cauliflower, tomatoes and herbs give the dish ample Sunshine State appeal. Store raw, uncut and unwashed cauliflower in the crisper drawer of the refrigerator for up to five days. Store tomatoes at room temperature, out of their packaging and never in the refrigerator.
Grilled Cauliflower Pasta with Lemon-Tahini Dressing
Yield: 6 servings
4 ounces medium shells
6 cups cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked sweet paprika
1/4 teaspoon each: salt, pepper and garlic powder
1 cup chopped tomatoes
1/3 cup chopped red onion
1/3 cup finely chopped fresh parsley
2 tablespoons tahini paste
1/4 cup fresh lemon juice
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch each salt, pepper and cayenne pepper
1. Cook the pasta according to the package directions. Drain and set aside.
2. Meanwhile, preheat the grill to medium-high heat. Grease a grill grate pan well. Toss together the cauliflower, oil, thyme, smoked paprika, salt, pepper and garlic powder. Grill seasoned cauliflower, turning occasionally, for about 8 to 12 minutes or until tender and lightly charred.
3. For the dressing, stir tahini paste, gradually adding the lemon juice and water until the mixture is smooth. Stir in garlic, cumin, salt, pepper and cayenne.
4. In a large bowl, combine pasta and cauliflower. Toss with the dressing. Stir in tomatoes, onion and parsley. Serve with lemon wedges on the side.
Recipe note: Add chopped cucumbers and olives to the salad if desired.