Whole Roasted Cauliflower with Turmeric Tahini Sauce Pistachios

Ingredients

• For the pickled pearl onions:
• Set 1:
• 1 1/2 cups red wine vinegar
• 2 tablespoons sea salt
• Set 2:
• 1 cinnamon stick
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon whole black peppercorns
• 2 Thai chiles, split
• Set 3:
• 3 cups red pearl onions (white okay), halved lengthwise and peeled
• For the whole roasted cauliflower:
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon sea salt
• Zest of 1 lemon
• 1 medium head cauliflower (orange, if available)
• For the pistachio-sesame condiment:
• 1/2 teaspoon sea salt
• 1/4 teaspoon Aleppo chile flakes
• 1 cup raw pistachios, roughly chopped
• 1/4 cup sesame seeds
• Zest from 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• For the dried Kalamata olives:
• 1/4 cup Kalamata olives
• For the turmeric-tahini sauce:
• 2-inch piece peeled fresh turmeric
• 1/2-inch piece peeled fresh ginger
• 1 tablespoon chickpea miso or white miso
• 1/4 cup tahini
• 3 tablespoons apple cider vinegar
• 1/4 small shallot, roughly chopped
• 3/4 cup water
• 1/4 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil

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