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whole roasted cauliflower

Whole Roasted Cauliflower

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whole roasted cauliflower
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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.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Keyword: cauliflower recipe, whole roasted cauliflower
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!