Cauliflower With Tarator Sauce

1. 1

   Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.

2. 2

   Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground. Add bread and 3 tablespoons lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.

3. 3

   Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).

4. 4

   Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain well in a colander and pat dry.

5. 5

   Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.

6. 6

   Transfer to a platter with a slotted spatula and season with salt and pepper.

7. 7

   Wipe out skillet, then saute remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning.

8. 8

   Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).

* Per serving · 4 servings · Values may vary.