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 : 3.74 €
- Per person : 0.94 €
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: Tyrolean apple crumble, Pesto crackers, Beurre blanc sauce, Apple custard tart, Gratin slices with spinach, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Salmon and leek fondue tart, Feta in olive oil with herbs, Potimarron and celeriac autumn soup, Kalamata Salad, Gratin of chicken with rice and sautéed mushrooms, ... All |
 | Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower coconut curry, Roasted vegetables with thyme and green sauce, Cauliflower and purple eggplant with Greek pesto, Crunchy Cauliflower Salad with Lemon, Creamy risotto with vegetables , ... All |
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