Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
36K 1 4
Last modified on: April 19th 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
How long does 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.
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.
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.
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!
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 % |
How much will it cost?
- For 4 people : 3.99 $
- Per person : 1.00 $
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: Diamond biscuits, French onion soup, Caramelized pear custard tart, Pork Chops Champvallon style, Gratin Parmentier, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Spinach and chick peas "à la milanaise", Rice with spring greens, Green beans with tomato cream sauce, Eggs Comtoise, Mushroom and artichoke omelette, ... All |
 | Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower and egg salad, Cauliflower "moelleux" in ramekins, Two-cheese vegetable gratin, Cauliflower and chickpea purée, Du Barry soup, ... All |
Other recipes you may also like
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.249K4 2 hours 22 min. February 21th 2011
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".355K4 47 min. October 13th 2010
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.492K 13.7 1 hour 20 min. October 13th 2010
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.405K4.4 2 hours 49 min. February 5th 2015
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...290K 34.5 3 hours 52 min. February 6th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.