- 1/2 pound savoy cabbage (from half a small head)
- 1/2 pound cauliflower (from half a small head)
- Olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper and/or red pepper flakes
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 2 tablespoons well-stirred tahini
- 1 tablespoon olive oil
- Water, as needed
- Harissa*, to taste
Roast for 10 minutes, then remove the pan from the oven just long enough to toss everything around so it colors evenly. Return to the oven for 5 minutes, toss again, and 5 final minutes if needed. Don’t be afraid to get some serious char on the vegetables. They will taste good, not burnt.
Meanwhile, make the dressing in a large bowl. Whisk garlic, lemon, tahini, and olive oil together, then whisk in water, 1 tablespoon at a time, until it reaches a thick dressing consistency — I rarely need more than 2 tablespoons. Season well with salt and black pepper, or red pepper flakes. For more heat, you can add harissa directly to the dressing to taste, but I love having it on the side of my plate in a dollop.
As soon as the vegetables are crispy, charred, and ready, add them to the bowl with the dressing, toss to coat, and eat right away.