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Ottolenghi-Inspired Whole Roasted Cauliflower with Tahini Sauce Recipe

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4 from 3 reviews

This Ottolenghi-inspired Whole Roasted Cauliflower recipe features a perfectly tender and golden roasted cauliflower, enhanced with a luscious tahini sauce, crispy roasted cauliflower leaves, and a garnish of toasted nuts and fresh herbs. The cauliflower is first boiled to tenderness, then brushed with a coconut oil and olive oil blend before slow roasting to achieve rich color and crispiness. This hearty vegetarian dish makes a stunning centerpiece or a flavorful side.

  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings

Ingredients

Cauliflower

  • 1 whole medium to large cauliflower
  • 3 tablespoons olive oil
  • ¼ cup (35 grams) coconut oil, melted at room temperature
  • ½ teaspoon sea salt

Tahini Sauce

  • 50 grams (about 3 ½ tablespoons) tahini
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 4 tablespoons water (more if needed)
  • Optional: ½ teaspoon garlic powder or 1 small garlic clove, finely chopped

Garnish

  • Chopped roasted nuts such as walnuts or pine nuts
  • Fresh herbs such as parsley, mint, or coriander, finely chopped

Instructions

  1. Prepare Cauliflower: Remove the leaves on top of the cauliflower using a knife or your hands, leaving most of the bottom leaves intact to roast crispy. Wash the cauliflower thoroughly.
  2. Boil Cauliflower: Fill a large pan about ¾ full with water and bring to a boil. Carefully place the cauliflower head down into the water so the base protrudes slightly. Boil for 5-10 minutes until the cauliflower begins to become tender but does not fall apart.
  3. Drain: Remove the cauliflower from the boiling water and place it in a colander to drain completely.
  4. Preheat Oven: Set the oven to 170°C (338°F) to preheat while you prepare the oil mixture.
  5. Mix Oils and Salt: In a small bowl, combine the melted coconut oil, olive oil, and sea salt until well blended.
  6. Apply Oil Mixture: Place the drained cauliflower head upright on a lined baking tray. Using a silicone pastry brush, evenly spread half of the oil-salt mixture over the cauliflower, making sure to coat the exposed leaves and surface.
  7. Roast First Stage: Roast the cauliflower in the preheated oven for about 1 hour until starting to turn golden and tender.
  8. Apply Remaining Oil: Remove the cauliflower from the oven and brush with the remaining oil-salt mixture to enhance flavor and promote crisping.
  9. Roast Second Stage: Return the cauliflower to the oven for an additional 30 to 60 minutes, depending on size, until it is very tender and golden brown with crispy, charred leaves.
  10. Rest: Remove the cauliflower from the oven and let it rest for 5 minutes to retain juices.
  11. Make Tahini Sauce: In a small bowl, whisk tahini with lemon juice, salt, water, and optional garlic powder or chopped garlic to create a smooth, creamy sauce. Adjust water or tahini quantities to achieve desired runny consistency.
  12. Serve: Drizzle the tahini sauce generously over the roasted cauliflower. Garnish with chopped roasted walnuts or pine nuts and finely chopped fresh herbs (parsley, mint, or coriander).
  13. Slice and Enjoy: Cut the roasted cauliflower into thick slices or pull apart with your hands to serve.

Notes

  • Keep some of the bottom cauliflower leaves on for roasting; they become crispy and add texture.
  • Boil cauliflower just to tenderize, avoiding overcooking to maintain structure for roasting.
  • You can substitute the coconut oil with additional olive oil if preferred.
  • The roasting time may vary depending on the size of the cauliflower; larger heads require longer roasting for tenderness.
  • The tahini sauce consistency can be adjusted with water or tahini to suit taste.
  • Fresh herbs and nuts can be customized based on availability or preference.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/ottolenghi-inspired-whole-roasted-cauliflower-with-tahini-sauce-recipe/