1,428 easy and fully explained recipes, with 33,930 photos and 78 videos

Roasted cauliflower

This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.

38K 4/5 based on 1 reviews

Last modified on: April 19^th 2020

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Trim 1 cauliflower, only keeping the best of the leaves around the base and cutting these back to half their length.

Stage 2 - 1 min.

Put a small dessert ring in the bottom of a large pan of salted boiling water.

Stage 3 - 10 min.

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.

Stage 4 - 10 min.

Take out of the pan and drain, still head downwards, in a colander.

Stage 5 - 3 min.

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.

Stage 6 - 3 min.

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.

Stage 7 - 2 hours

Take out the baking sheet 2 or 3 times during cooking and brush the cauliflower again with the butter+oil.

Stage 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.

Stage 9

To serve, place the cauliflower in the centre of the table for everyone to help themselves to well-roasted morsels...

Stage 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.

Keeping

Should be eaten as soon as it comes out of the oven.

Source

Based on a recipe by Yotam Ottolenghi.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,125 Kcal or 4,710 Kj	42 gr	51 gr	112 gr
56 %	16 %	5 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
79 Kcal or 331 Kj	3 gr	4 gr	8 gr
4 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
281 Kcal or 1,176 Kj	11 gr	13 gr	28 gr
14 %	4 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Sesame

How much will it cost?

For 4 people : 3.74 €
Per person : 0.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Green parsley tahini sauce: You can get more informations, or check-out other recipes which use it, for example: Roasted vegetables with thyme and green sauce, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Creamy Comtoise artichoke gratin, Mackerel rillettes, Eggs "en cocotte" with spinach, Pogne de Romans, Green bean purée, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Courgette tart with mint, Vegetable clafoutis, Polenta, Stuffed baguette , Caesar salad, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , Gratin with Parmesan flavours, Cauliflower tabouleh, Warm autumn salad, Cauliflower and purple eggplant with Greek pesto, ... All

Other recipes you may also like

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
347K4.0 1 hour 11 min. February 21^th 2011

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
500K 44.3 23 min. February 21^th 2011

How to prevent butter burning during cooking

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
131K 24.1 3 min. February 21^th 2011

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
2.4M 14.8 1 hour 13 min. November 8^th 2017

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
251K4.5 2 hours 5 min. December 20^th 2010

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.