This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. Make sure you have enough water (in a big enough pot) to submerge the entire head.
This dish is made whole with a dollop, or three, of Green Tahini Sauce.
This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.
¼ C green tahini sauce for serving
Pre-heat oven to 375°F
Fill large pot 2/3 - 3/4 full of water, cover and bring to a boil
Carefully lower cauliflower head — stem side up — into water, making sure the entire head is covered (OK for stem to be sticking out a bit)
Boil uncovered for 5-7 minutes (longer for large head, less for smaller head)
Tip cauliflower into colander over sink and let drain for 10 minutes
Place cauliflower a small baking pan or oven-safe skillet, rub all over with butter
Sprinkle generously with Masi Masa Ras El Hanout
Drizzle olive oil over top
Roast for 1 1/2 hours until golden brown and tender
Serve with green tahini sauce, and enjoy!