Easy whole roasted cauliflower is as simple as it is stunning. Vegan and gluten-free, whole roasted cauliflower with green tahini is perfect to serve to any guests gathered around your table. This hearty vegetable might be a side dish, but is so impressive it might just steal the whole show!
Ingredients
Whole Roasted Cauliflower
1largehead of cauliflower
1/4cupextra virgin olive oil
coarse kosher salt, to taste
Green Tahini Sauce
1/4cuptahini
1/4cupcold water
1/2large lemon, juiced
1clovegarlic
1/4cupfresh mint leaves, plus extra for serving
1/4cupfresh cilantro leaves, plus extra for serving
1/4cuptoasted pine nuts, optional topping*
coarse kosher salt, to taste
fresh cracked black pepper, to taste
Instructions
Whole Roasted Cauliflower
Pre heat the oven to 475° with the rack set in the upper middle. Bring a large pot of water to a boil. Once boiling, salt the water as heavily as you would for pasta.
Rinse 1 head of cauliflower under cold water to clean. If the outer leaves are wilted or damaged, remove them using a knife of kitchen shears. If the leaves look fresh, keep them intact as they are delicious when roasted.
Using a spider, carefully lower the cauliflower into the salted, boiling water. Cover with a lid and boil for 5 minutes. After 5 minutes, use the spider to carefully remove the cauliflower and allow to rest for a few minutes until slightly cool enough to touch.
Place the cauliflower on a small baking tray. Pour over 1/4 cup extra virgin olive oil and salt liberally to taste on all sides. Arrange your oven rack so that the dome of the cauliflower is near the top of the oven. Roast at 475° for 30 minutes, rotating the tray half way through. When roasted and golden, remove the cauliflower and top with green tahini sauce, mint, cilantro and toasted pine nuts.* Serve hot or room temp!
Green Tahini Sauce
Combine tahini paste, water, the juice from 1/2 a lemon, 1 garlic clove, mint and cilantro leaves with coarse kosher salt and cracked black pepper to taste. Blend using a standard or immersion blender until smooth.
Pour over hot or room temperature whole roasted cauliflower. Top the sauced cauliflower with extra mint and cilantro leaves and roasted pine nuts*. Serve with extra green tahini sauce on the side.
Equipment
1 large pot with lid
1 spider or sturdy pair of tongs
1 standard or immersion blender
Notes
*Toasted pine nuts add great flavor and texture to this whole roasted cauliflower. To toast them, simply heat them in a small nonstick pan over medium heat and toast for 3-5 minutes tossing them with a spatula (do not let burn) until a deep golden brown. If you don't have pine nuts, try using toasted pistachios, almonds, or even sesame seeds!