Whole Roasted Cauliflower with Tahini & Toasted Almonds
1 h 10 min · Easy
#autumn#gluten-free#low-carb#middle-eastern#vegan
A centrepiece that happens to be vegan. Boiled first so the core seasons all the way through, then roasted until the outside crackles and bronzes. You carve it at the table like a joint, pour over ivory tahini sauce and shower it with toasted almonds.
Ingredientsfor 4 portions
- 1400 g Cauliflower, left whole
- 3 tbsp Olive Oil
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 4 tbsp Tahini
- 1 Lemon
- 2 clove Garlic, crushed
- 40 g Almonds, flaked
- 20 g Parsley, chopped
Steps
- Heat the oven to 200 °C. Trim the cauliflower bases so the heads sit flat, keeping them whole with the tender inner leaves attached.
- Boil the whole heads in well-salted water for 8 minutes. This seasons the dense core, which dry roasting alone never reaches.
- Drain thoroughly and pat dry, then rub all over with the olive oil, cumin and smoked paprika, working the spices into the crevices.
- Roast for 45–50 minutes, basting once, until a knife meets no resistance at the core and the outside is deeply bronzed and crackling at the florets.
- Whisk the tahini with lemon juice, the crushed garlic and cold water added a spoonful at a time — it will seize and then suddenly loosen into a pourable, ivory sauce.
- Toast the almonds in a dry pan over medium heat for 2–3 minutes, until golden and smelling nutty.
- Carve into thick wedges at the table, pour over the tahini sauce and finish with the almonds and parsley.
