Sides
Whole Roasted Cauliflower
Description
Roasted cauliflower florets are a weeknight staple, but Whole Roasted Cauliflower is a show-stopping dish impressive enough for holiday get-togethers. Oil-rubbed cauliflower is roasted to tender perfection, then drizzled with a lemony tahini sauce and finished with fresh herbs and nuts. You’ll love it!
Ingredients
- For the Cauliflower
- 1 medium/large head cauliflower about 2 to 2 1/2 pounds
- ¼ cup extra-virgin olive oil
- 2 cloves minced garlic optional
- Pinch red pepper flakes optional
- ½ teaspoon kosher salt
- For the Tahini Sauce & Serving
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons water plus more as needed
- ⅛ teaspoon kosher salt
- Chopped fresh parsley cilantro, or chives, optional for serving
- Chopped toasted almonds walnuts, or pistachios, optional for serving
Directions
- Place a lidded Dutch oven or similar sturdy, oven safe lidded pot in the center of your oven and preheat to 375°F. Core the cauliflower: With your hands or a knife, break off and discard the outer leaves and tough stems from the outside of the cauliflower. With a sharp knife, carefully cut off the base so it’s flat. With a smaller knife, trim away the leaves connected to the stem. Last, use the small, sharp knife to cut out the cauliflower’s hard core, leaving all of the stems and florets connected and intact.
- In a small bowl, stir together the oil, garlic, and red pepper flakes (if using). Line a rimmed baking sheet with parchment paper.
- Wash the head of the cauliflower (do not dry; you want some water to create steam). Place on top of the prepared baking sheet. Drizzle one-quarter of oil mixture over the top, brush to coat, then flip the head over and pour another quarter right into the core. Brush and rub as needed so that the cauliflower as nicely coated. Sprinkle all over with the salt, then stand it up on its core, so the head is facing up.
- Carefully open the oven remove the preheated Dutch oven. Using the parchment paper like a sling, carefully lower the cauliflower down into the Dutch oven right along with the paper (keep it head-side up). Replace the lid.
- Roast the head of cauliflower covered for 45 minutes. Uncover, brush the remaining oil mixture over the top, then continue roasting uncovered until the cauliflower is super tender when pierced with a knife, about 45 to 1 hour more. If desired, transfer to a baking sheet and broil for several minutes to brown the top.
- While the cauliflower is roasting, prepare the tahini sauce: In a medium bowl, whisk together the tahini, lemon juice, water, and salt. The sauce should be smooth and pourable; if it’s not, add additional water a few teaspoons at a time, until you reach your desired consistency.
- Transfer the cauliflower to a serving plate. Let cool a few minutes, then drizzle the tahini sauce over the top. Sprinkle with fresh parsley and chopped nuts. To serve, cut into thick wedges or slices.
