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
1 large cauliflower, leaves and all
fresh cracked pepper, to taste
1/2 cup extra virgin olive oil
1/2 a lemon
1/4 cup tahini
- 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!