Whole Roasted Cauliflower
Lucious, golden brown, crispy on the outside, and so melting and tender on the inside – cauliflower is the vegetable that eats like a steak! I LOVE roasting a whole head because the presentation is seriously impressive, plus slicing off casual hunks smothered in yummy chile herb tahini sauce is just so hedonistic.
Whole Roasted Cauliflower
Ingredients:
1 Cauliflower head
½ cup parsley, leaves pulled and tender stems minced
2 tbsp pulled Thai basil or mint, chopped
1 Fresno chile, thinly sliced
Kosher salt plus
Tahini Sauce:
3 tbsp of Tahini
1 garlic clove
Juice of 1 lemon
2 tbsp olive oil
4 tbsp ice water plus ice cube
Sea salt and freshly cracked pepper, plus Flaky salt to garnish
Directions:
•Preheat the oven to 450F.
•Fill a large pot with 2-3 inches of water and bring to a boil over high heat. Add cauliflower head, cover and steam 15-20 minutes, adding more hot water if needed.
•Place your steamed cauliflower with on a rack over a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Put in the oven for 50-55 minutes or until it is crisp and golden brown over the entire surface, and a knife easily inserts into the thickest part of the stem with only a little resistance.
•In a medium bowl, mix together Tahini Sauce. Grate your garlic into the tahini and squeeze in fresh lemon juice. Whisk in 2 tbsp of olive oil, then slowly add in 4 tbsp of ice water & an ice cube. Whisk briskly another 2-3 minutes until the sauce gets gently runny and fluffy. Season with salt and pepper to taste.
•Once your cauliflower is roasted, allow to cool 5 minutes, then remove to serving plate. Generously drizzle Tahini sauce over top of the cauliflower, making sure a few little puddles accumulate – all the better for dragging bites through! Scatter the fresh herbs and chili over top before completing with a drizzle of olive oil and flaky salt.
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