Active Time

　　30 min

　　Total Time

　　30 min

　　The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables. Here, it's used with cauliflower that is sliced — rather than separated into florets — so that it can be more easily browned, which gives it a nutty flavor that complements the tarator perfectly.

　　

Ingredients

Makes 6 servings

　　

For tarator sauce

2 slices firm white sandwich bread, crusts removed

　　2 garlic cloves

　　1/2 cup pine nuts (2 1/2 ounces), toasted and cooled

　　1/2 cup walnuts (1 1/2 ounces), toasted and cooled

　　3 tablespoons fresh lemon juice, or to taste

　　1/2 cup extra-virgin olive oil

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

For cauliflower

1 medium head cauliflower (about 2 1/2 pounds)

　　1/4 cup olive oil

　　3 tablespoons thinly sliced celery leaves (optional)

　　

Make tarator sauce:

Step 1

Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.

　　

Step 2

Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground. Add bread and 3 tablespoons lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.

　　

Cook cauliflower:

Step 3

Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).

　　

Step 4

Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain well in a colander and pat dry.

　　

Step 5

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.

　　

Step 6

Transfer to a platter with a slotted spatula and season with salt and pepper.

　　

Step 7

Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning.

　　

Step 8

Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).

　　Cooks' note:

　　Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.