Whole Roasted Cauliflower with Turmeric Tahini Sauce

Cauliflowers are back in foodie season and we couldn't be more pleased. Roasting is our method of choice as it creates a deliciously nutty flavour that beats old-fashioned steaming any day
Whole Roasted Cauliflower with Turmeric Tahini Sauce
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Whole Roasted Cauliflower with Turmeric Tahini Sauce
May 16, 2019
Preparation Time 15 minutes
Cooking Time 90 minutes
Serves 2-4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

1 (500g) whole cauliflower
2 tsp spinneysFOOD Sea Salt
4 tbsp ghee, melted
4 tbsp olive oil
1 clove garlic, finely grated
10g spinneysFOOD Fresh Parsley, chopped

For the tahini sauce

4 tbsp tahini
3 tbsp warm water
1 lemon, juiced
1 tbsp spinneysFOOD Fine Turmeric
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, to taste

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Place the cauliflower in a large pot and fill it with enough water to cover. Add a generous tbsp of salt to the water and cover the pot with a lid. Bring to a boil then lower the heat and leave for 10 minutes. Take the cauliflower out of the pot and dab with a paper towel to dry off slightly

  • 3

    In a small bowl, combine the ghee, olive oil, garlic, chopped parsley and salt. Mix to combine

  • 4

    Place the cauliflower in a medium-sized roasting dish and pour the oil mixture over it. Cover with foil.

  • 5

    Place in the oven for 35-40 minutes

  • 6

    Take the foil off and bake for a further 55-60 minutes or until the florets are golden

  • 7

    Remove from the oven and allow to rest for 10 minutes

  • 8

    To make the turmeric tahini, combine all the ingredients in a food processor and blend until smooth and creamy. Check for seasoning

  • 9

    Serve the roasted cauliflower with the turmeric tahini sauce

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