We were honored to be named Restaurant of the Year by the Detroit Free Press in 2015, and this cauliflower dish from that early menu was mentioned in the write-up. It was among our most popular offerings.
Add everything but the olive oil and water to a bowl. Whisk to incorporate. Add the oil, continuing to whisk. The dressing will look “broken” and not smooth to start. Once all the oil is added, slowly add the water while continuing to whisk, and it will eventually emulsify into a nice dressing.
Heat oven to 425 F. In a mixing bowl, toss florets of cauliflower with oil and salt. Spread on a sheet tray or baking dish and roast, turning once or twice, until tender with golden edges, about 20 minutes.
Toss the roasted veggies with the tahini vinaigrette and pickled chilis, tasting for seasoning.
When plating, garnish with cilantro and a bit more chili.