This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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
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=6 % | 150 RDI=20 % | 1,380 RDI=70 % | 5,760 RDI: 70 % |
| Per 100 g | 4 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 20 RDI=6 % | 20 RDI=2 % | 40 RDI=6 % | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 4 people : 3.75 €
- Per person : 0.95 €
Change currency:
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: Little lemon biscuits, Chocolate cereal bars, Poppy seed and lemon cake, Brioche Tatin, Thin spinach and potato tart, ... See them all 486
Olive oil
Like these other recipes: Four-tier glasses, Ratatouille confite, Canapés of red mullet with poppy seeds, New Zealand pies, Chorba, ... See them all 552
Cauliflower
Like these other recipes: Cauliflower and chickpea salad, How to prepare cauliflower, Creamy Winter Vegetable Soup, Harvest Gratin, Winter vegetable soup, ... See them all 50
Other recipes you may also like
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012350 K 24 40 min.
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven. February 21th 2011317 K5 1 hour 55 min.
Aligot
Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time. April 5th 2012130 K4.2 1 hour 20 min.
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions. May 5th 201669 K4.1 40 min.
Provençal braised carrots
Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous. January 27th 201979 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a 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.