If you know me, you know I love to roast a vegetable. No matter a root vegetable, cruciferous, a starchy or non-starchy, something magical happens when you toss bite size chunks of veggies with olive oil, salt, and pepper on the pan and throw it in a screaming hot oven (425°F). I had never thought to roast the whole head of cauliflower until I came across a recipe by Yotam Ottolenghi years ago. At the time, Chef Ottolenghi was still under the radar but has soared in recent years — he currently has seven best selling cookbooks and is opening his sixth restaurant in the UK this summer. Ottolenghi is a culinary inspiration of mine. I regularly read his column in The Guardian to extract new ideas for recipes and interesting ways to combine flavors.
I've drooled over his roasted chicken with artichoke hearts, made silky smooth hummus from chickpeas that required painstakingly pealing each outer layer of skin off (need I say "made only once"), but the whole roasted cauliflower by far has been the recipe I continue going back to and serving on my table. The middle eastern influence of Ottolenghi's food almost always promises a twist of ingredients and bright flavor, which is where the tahini comes in. Drizzled atop cauliflower, it gives a slight nuttiness that adds so much. It would also be great over roasted broccoli or sweet potatoes. But trust me, start with the cauliflower.
I've drooled over his roasted chicken with artichoke hearts, made silky smooth hummus from chickpeas that required painstakingly pealing each outer layer of skin off (need I say "made only once"), but the whole roasted cauliflower by far has been the recipe I continue going back to and serving on my table. The middle eastern influence of Ottolenghi's food almost always promises a twist of ingredients and bright flavor, which is where the tahini comes in. Drizzled atop cauliflower, it gives a slight nuttiness that adds so much. It would also be great over roasted broccoli or sweet potatoes. But trust me, start with the cauliflower.
Whole Roasted Cauliflower + Tahini
Ingredients:
1 large cauliflower, leaves and all
sea salt
fresh cracked pepper, to taste
1/2 cup extra virgin olive oil
1/2 a lemon
1/4 cup tahini
Method:
1 large cauliflower, leaves and all
sea salt
fresh cracked pepper, to taste
1/2 cup extra virgin olive oil
1/2 a lemon
1/4 cup tahini
Method:
- Preheat oven to 425°F.
- Boil water in a deep boiler, add 2 tablespoons salt and carefully lower the head of cauliflower into boiling water; cook for 10 mins. Remove and drain.
- Place cauliflower on parchment lined baking sheet. Drizzle with olive oil, sprinkle with sea salt and cracked pepper, and roast in the oven for an hour or until golden.
- Finish by squeezing with lemon and drizzle with tahini. Share and devour!
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