Whole Roasted Cauliflower
This unique preparation of the humble vegetable transforms it into a stunning centerpiece that is both visually stunning and delicious. Roasting a whole cauliflower creates a crispy, caramelized exterior while the inside remains tender and flavorful. This dish is a perfect vegetarian/vegan option for your holiday meal or any dinner party.
Servings: 6
Ingredients
- 1 cauliflower medium-sized
For the marinade:
- 1/3 cup olive oil
- 1 tsp sumac
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
For the tahini sauce:
- 1/4 cup tahini
- 1/2 cup water adjust as needed.
- 1 lemon juiced
- 1/4 tsp salt or to taste
For the zhoug sauce (spicy cilantro sauce):
- 1 bunch cilantro
- 2 cloves garlic
- 2 jalapeños
- 1 tsp cumin
- 1/2 tsp cardamom
- 1/4 cup olive oil adjust as needed
- 1 lemon juiced
- 1/2 tsp red pepper flakes or to taste
For the sumac onions:
- 1/2 red onion thinly sliced
- 1/2 lemon juiced
- pinch of salt
- 1/2 tsp sumac
For serving:
- 1/2 cup parsley leaves chopped
- cracked pepper
Instructions
- Preheat your oven to 400°F / 200°C. Remove any leaves from the cauliflower and trim the stem so it sits flat. In a small jar, mix together all the ingredients for the marinade. Shake well.
- Brush the mixture all over the cauliflower, making sure to coat it evenly.
- Place the cauliflower in a Dutch oven. Cover the bottom with water, which allows the cauliflower to steam.
- Roast in the oven with the lid on for around 40–45 minutes, or until the cauliflower is tender and golden brown. Remove the lid and cook for 5-10 more minutes without the lid until the top has gotten lightly crispy.
- Meanwhile, prepare the tahini dressing and the zhoug sauce by blending all the ingredients in a small blender. Massage the red onion with lemon juice, salt, and sumac. Let it sit until it is ready to serve.
- Drizzle the cauliflower with the tahini dressing and the zhough sauce. Garnish with parsley, the sumac onions, and cracked pepper. Let the cauliflower cool for a few minutes before slicing it into wedges. Enjoy!