Want to serve a dish on Halloween that looks like an oozing zombie brain? We’ve got you. From top-rated private chef (and Thumbtack Pro) Michelle Fitzgerald, owner of Let’s Eat Sonoma, this easy Halloween recipe featuring black tahini, sumac and a head of cauliflower (get it?) will make you feel certifiably un-dead.
Recipe: Brains in a Skillet
Serves four to six.
- 4 tablespoons olive oil
- 1 medium head of cauliflower
- ½ teaspoon sea salt
- 1 cup black tahini
- 2-3 tablespoons sumac powder
- ¼ bunch of Italian Parsley
- 8-inch cast iron skillet
Preheat oven to 425 degrees.
Drizzle two tablespoons olive oil in an 8-inch iron skillet, enough to coat the bottom almost completely.
Trim the crown of the cauliflower so it can sit evenly in the skillet. Drizzle the remaining olive oil over the cauliflower head so that it’s completely covered.
Dash the “brain” with sea salt, then drizzle with black tahini. For artistic flair, leave some of the cauliflower uncovered. Finally, powder the cauliflower evenly with sumac powder.
Place the skillet in the oven for 30 minutes. If the cauliflower is easy to pierce with a knife or bamboo stick after 30 minutes, remove from the oven. Serve in the skillet for decorative effect.
This post is part of our 2017 Halloween recipe series. For more food and drink recipes, see all the stories here.