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Roasted cauliflower

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

39K 4/5 based on 1 reviews

Last modified on: April 19^th 2020

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For 8 people, you will need:

1 2 cauliflowers
2 0 kg 2 g butter
3 6 tablespoons olive oil
4 salt
5 pepper
6 10.6 oz Green parsley tahini sauce

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

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 5 min.

Trim 2 cauliflowers, 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 0 kg 2 g butter in a ramekin and melt (in the microwave, for example). Add 6 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
2,753 Kcal or 11,526 Kj	120 gr	132 gr	305 gr
138 %	46 %	12 %	46 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
97 Kcal or 406 Kj	4 gr	5 gr	11 gr
5 %	2 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
344 Kcal or 1,440 Kj	15 gr	17 gr	38 gr
17 %	6 %	2 %	6 %

% 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 8 people : 7.47 €
Per person : 0.93 €

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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: Gâteau Nantais, Caramelised apple pie, Diplomat cream, Flaky brownie brioche, Eggs Benedict , ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Mexican-style pork medallions , Carrot-top pesto, Penne with purple artichokes, Tabbouleh, Spicy mustard cauliflower cheese, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Lebanese-style chickpea salad, Vegetable tartare, Cauliflower and chickpea salad, Cauliflower and chickpea purée, Cauliflower, red bean and avocado salad, ... All

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