Roasted cauliflower

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 30 g butter
• 3 3 tablespoons olive oil
• 4 salt
• 5 pepper
• 6 150 g Green parsley tahini sauce
• Total weight: 1,425 grams

Times:

Preparation	Resting	Cooking	Start to finish
12 min.	10 min.	2 hours 10 min.	2 hours 32 min.

Step by step recipe

1	Trim 1 cauliflower, only keeping the best of the leaves around the base and cutting these back to half their length.
2	Put a small dessert ring in the bottom of a large pan of salted boiling water.
3	Sit the cauliflower on the ring, head downwards. It doesn't matter if the end is slighty above the water level. Cook until barely tender.
4	Take out of the pan and drain, still head downwards, in a colander.
5	Preheat the oven to 360°F (180°C). Put 30 g butter in a ramekin and melt (in the microwave, for example). Add 3 tablespoons olive oil and mix well.
6	Sit the cauliflower right way up on a sheet of cooking parchment laid on a baking sheet. Use a brush to coat the cauliflower thoroughly all over with the butter-oil mixture, including the leaves. Put in the oven.
7	Take out the baking sheet 2 or 3 times during cooking and brush the cauliflower again with the butter+oil.
8	Take the cauliflower out of the oven when it is nicely browned (this will take an hour and a half to 2 hours) and the surrounding leaves are charred and crispy, almost burnt.
9	To serve, place the cauliflower in the centre of the table for everyone to help themselves to well-roasted morsels...
10	...and dip them in the green sauce before eating. You'll love this!

Remarks

You can serve this with lemon mayonnaise or rémoulade dressing instead of the green sauce.

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