Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Ingredients

For the Cauliflower:

• 1 large head of cauliflower

• 2–3 tablespoons olive oil

• 1 teaspoon turmeric

• 1 teaspoon cumin seeds

• Sea salt, to taste

For the Tahini Sauce:

• 1/3 cup unhulled tahini

• Juice of ½ lemon

• 1 clove garlic, finely minced

• 2 tablespoons olive oil

• Pinch of salt and pepper

• 1/4 cup ice water (ice removed before mixing)

For the Spiced Butter:

• 70g unsalted butter, softened to room temperature

• 3 tablespoons olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Salt, to taste

Optional Garnishes:

• Fresh flat-leaf parsley, roughly chopped

• Toasted pumpkin seeds (pepitas)

• Pomegranate seeds

• Za'atar spice blend

Instructions

1. Preheat the Oven:

   • Set your oven to 210°C (410°F) fan-forced.

2. Prepare the Cauliflower:

   • Remove the outer leaves and trim the base of the cauliflower so it sits flat.

   • Steam the whole cauliflower in a large saucepan with about an inch of water for 10 minutes. This helps to soften it slightly before roasting.

3. Season the Cauliflower:

   • Place the steamed cauliflower on a prepared baking tray.

   • Drizzle with olive oil and rub with turmeric and sea salt.

   • Sprinkle cumin seeds over the top, ensuring the entire head is evenly coated.

4. Roasting the Cauliflower
1. Roast in the preheated oven for 40–50 minutes, or until the cauliflower is golden brown and tender when pierced with a knife. Baste with the Spiced butter from time to time as it cooks.

5. Prepare the Tahini Sauce:

   • In a mixing bowl, combine tahini, lemon juice, minced garlic, olive oil, salt, and pepper.

   • Gradually add ice water, whisking continuously until the sauce is smooth and has a pourable consistency.(nicoleoneil.com)

6. Prepare the Spiced Butter:

   • In a small saucepan, melt the butter over low heat.

   • Stir in olive oil, ground cumin, smoked paprika, cayenne pepper, and salt.

   • Cook for 1–2 minutes until the spices are fragrant.

7. Assemble the Dish:

   • Spread half the tahini sauce on the platter with some of the garnish (if using). I also tend to use a bed of rocket (arugula) as a peppery alternative.

   • Place the roasted cauliflower on a serving platter.

   • Drizzle the tahini sauce over the top.

   • Garnish with chopped parsley, toasted pumpkin seeds, pomegranate seeds, and a sprinkle of za'atar, if desired.

This dish serves as a stunning centrepiece, combining the earthy flavours of roasted cauliflower with the richness of tahini and the warmth of spiced butter. It's versatile enough to be a main course or a hearty side. 

Use any leftover cauli if you like in the slow cooked bacon hock and cauliflower soup.