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Roasted cauliflower

Name: Roasted cauliflower
Prep time: 12 min
Cook time: 2 h 10 min
Total time: 2 h 32 min
Yield: 4 people
Cuisine: French
Ingredients: 1 cauliflower; 30 g butter; 3 tablespoons olive oil; Salt; Pepper; 150 g green parsley tahini sauce

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

66 K 4/5 (1 reviews)567555

Duration

2 hours 35 min.

Difficulty

Easy

Last modified on: October 31^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

15 min.

Resting

10 min.

Cooking

2 hours 10 min.

All in all

2 hours 35 min.

Preparation 15 min.

Resting 10 min.

Cooking 2 hours 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 5 min.

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

Step 2 - ⌛ 1 min.

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

Step 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.

Step 4 - ⌛ 10 min.

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

Step 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.

Step 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.

Step 7 - ⌛ 2 hours

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

Step 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.

Step 9

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

Step 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	2 g RDI=4 %	4 g RDI=1 %	7 g RDI=9 %	85 kcal RDI=4 %	355 kJ RDI=4 %
Per person	9 g RDI=13 %	13 g RDI=5 %	24 g RDI=34 %	302 kcal RDI=15 %	1,263 kJ RDI=15 %
Whole recipe	35 g RDI=53 %	51 g RDI=19 %	98 g RDI=134 %	1,207 kcal RDI=60 %	5,052 kJ RDI=60 %