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Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce.
59 K 4/5 (1 reviews)
2 hours 35 min.
Easy
3.75 €
4 people
6 IngredientsLast modified on: April 19th 2020
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.
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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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 70 RDI=5 % | 150 RDI=20 % | 1,380 RDI=50 % | 5,760 RDI: 50 % |
| Per 100 g | 4 RDI=1 % | 4 RDI=0 % | 10 RDI=1 % | 100 RDI=4 % | 400 RDI: 4 % |
| Per person | 20 RDI=4 % | 20 RDI=1 % | 40 RDI=4 % | 340 RDI=10 % | 1,440 RDI: 10 % |
How much will it cost?
- For 4 people : 3.75 €
- Per person : 0.95 €
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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, ... See them all 1
Butter
Like these other recipes: Flaky brownie brioche, Pork medallions with "full" turnips, Old style brioche, Flaky brownie brioche, Poppy seed and lemon cake, ... See them all 486
Olive oil
Like these other recipes: Veal with mushrooms and green asparagus, Quartet of brassicas with cream , Brussels sprouts à la Lombarde, Gratin of Endives with Mont d'Or, Roast Brussels sprouts with sage and lemon, ... See them all 552
Cauliflower
Like these other recipes: The strange gratin, Cauliflower and avocado rémoulade, Cauliflower and chickpea salad, Warm autumn salad, Two-cheese vegetable gratin, ... See them all 50
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