INGREDIENTS
1
small head Cauliflower
1 tbsp
Currants, dried
1
Fresno chile
1
Garlic clove
1 tsp
Lemon, zest
2
3-inch strips Lemon, zest
1
Lemon
2
sprigs Oregano
3 tbsp
Parsley
2 tbsp
Capers
2 tbsp
Lemon juice, fresh
2 tbsp
Tahini
2
Kosher salt
3/8 cup
Olive oil
1 tbsp
Sherry vinegar or red wine vinegar
1/3 cup
Walnuts
1 tbsp
Butter, unsalted