Discover culinary delight with our Whole Roasted Cauliflower, a masterpiece of flavors and textures. This recipe transforms a humble cauliflower into a golden marvel, roasted to perfection with aromatic spices, and crowned with a velvety tahini sauce. Elevate your dining experience with this visually stunning and irresistibly delicious dish.
In our home, the Whole Roasted Cauliflower with Tahini Sauce has become synonymous with special gatherings and celebrations. The first time I served it, the golden-brown exterior and the enticing aroma captivated my family’s attention. Now, it’s a dish that signifies moments of joy, shared laughter, and the pleasure of savoring a culinary masterpiece together.
Why This Golden Wonder?
- Turmeric and Cumin Infusion: A harmonious blend of turmeric and cumin seeds adds a warm and earthy depth to the cauliflower, creating a symphony of flavors that dance on your taste buds.
- Crispy Exterior, Tender Interior: The unique boiling method before roasting ensures the cauliflower remains tender inside while achieving a delightful golden-brown crispiness on the outside.
- Heavenly Tahini Drizzle: The tahini sauce, with its zesty lemon kick and velvety texture, transforms each bite into a luxurious experience.
- Versatile Garnishes: The optional pistachios, fresh mint, and parsley not only add vibrant colors but also contribute layers of texture and fresh herbaceous notes to the dish.
Ingredients:
- 1 medium head of cauliflower (about 907 grams or 2 pounds)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon turmeric
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon sea salt (Maldon flaky salt), divided
- For the Tahini Sauce:
- 1/3 cup well-stirred tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, grated or minced
- 2 tablespoons olive oil
- Pinch of kosher salt
- 1/4 cup ice-cold water, plus more if needed
- Optional Garnish:
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- Flaky salt (Maldon)
Directions:
- Preheat the oven to 450ºF and line a small baking sheet with parchment paper, topped with a wire rack.
- Rinse the cauliflower, trim leaves, and slice the bottom for even placement on the baking sheet.
- Boil cauliflower in a pot for 8 minutes. Transfer to the baking sheet, cool, and dry for about 15 minutes.
- Drizzle cauliflower with 2 tablespoons of olive oil, sprinkle with turmeric, cumin seeds, and salt. Roast for 40-45 minutes until tender and golden-brown.
- While roasting, prepare the tahini sauce by whisking tahini, lemon juice, garlic, olive oil, salt, and ice water until smooth.
- After roasting, let cauliflower sit for 5 minutes, then transfer to a platter. Drizzle with tahini sauce, garnish with herbs, pistachios, and a pinch of flaky salt.
- Serve, and offer extra tahini sauce for individual drizzling.
Notes: Experiment with additional herbs or nuts for a personalized touch. Adjust the tahini sauce consistency by adding more ice-cold water if needed. This dish pairs wonderfully with a squeeze of fresh lemon before serving.
