WHOLE ROASTED CAULIFLOWER WITH TAHINI SAUCE
Here’s the reaction I get every time I bring this whole roasted cauliflower dish to the table and there are some new guests: “WTF IS THAT?!”
Well, wtf is this dish then?
It’s a whole cauliflower head, generously brushed (or drenched, if that makes it sound more delicious) with olive oil and lotsa spices, roasted until tender and charred and juicy and steaming, and garnished with the best tahini sauce and fresh parsley.
Ingredients :
- 1 large head cauliflower
- 1/2 cup olive oil
- 3 tablespoons water
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Tahini Sauce:
- 1/4 cup olive oil
- 3 tablespoons tahini
- 1 tablespoon white vinegar
- 2 teaspoons lemon juice
- Salt + black pepper, to taste
- Fresh parsley, for garnishing
Instructions :
1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. Wash and dry cauliflower. Cut off bottom stalk of cauliflower while leaving head intact. Peel off the green leaves. Place upside down on baking sheet.
3. Whisk together the olive oil, water, and spices. Pour 2/3rds of oil mixture into crevices of upside down cauliflower. Flip right side up and brush the top evenly with remaining oil.
4. Bake until fork pierces cauliflower easily, 35-55 minutes, or until desired texture.
5. While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. Chop up some fresh parsley.
6. Pour tahini sauce over cauliflower, garnish with fresh parsley, and serve warm.
Other recipes Side Dishes : Here
