Equipment
* optional
Ingredients
Cauliflower & Spice Rub
- 1 cauliflower, whole, leaves trimmed
- 45 ml extra virgin olive oil
- 4 g ground cumin
- 3 g smoked paprika
- 2 g ground coriander
- 3 g fine sea salt
- 1 g ground turmeric
- 1 g black pepper, freshly cracked
Tahini Dressing
- 60 g tahini, well-stirred
- 30 ml lemon juice, freshly squeezed
- 30 ml water, ice cold
- 1 garlic, minced or grated
- 1 g fine sea salt
Garnish
- 10 g fresh parsley, finely chopped
- 30 g pomegranate seeds
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Remove the tough outer leaves of the cauliflower. Carefully slice the bottom of the core perfectly flat so the cauliflower can stand upright, taking care to leave enough core intact so the florets do not fall apart.
In a small mixing bowl, combine the olive oil, ground cumin, smoked paprika, ground coriander, sea salt, turmeric, and black pepper. Stir until a thick, uniform paste forms.
Place the trimmed cauliflower on the prepared baking sheet. Using a pastry brush or your hands, massage the spice paste evenly over the entire head, ensuring it coats the top and seeps slightly into the crevices between florets.
Tightly wrap the entire cauliflower and baking sheet with aluminum foil. This traps the steam, allowing the dense core to cook through. Roast at 200°C/400°F for 30 minutes.
Carefully remove the aluminum foil. Return the uncovered cauliflower to the oven and roast for an additional 15 minutes, or until the exterior is deeply browned and beautifully caramelized.
While the cauliflower finishes roasting, prepare the dressing. In a bowl, whisk together the tahini, lemon juice, grated garlic, and salt. The mixture may seize and thicken at first. Gradually whisk in the ice-cold water until the dressing relaxes into a pale, smooth, and pourable cream.
Transfer the warm roasted cauliflower to a serving platter. Drizzle generously with the tahini dressing and garnish with chopped fresh parsley and optional pomegranate seeds.
Chef's Notes
- Using ice-cold water when making tahini dressing alters the suspension of starches and fats, resulting in a significantly lighter, fluffier texture.
- For an even deeper flavor profile, buy whole cumin and coriander seeds, toast them gently in a dry skillet until fragrant, and grind them fresh for the rub.
- When trimming the base of the cauliflower, make sure the cut is perfectly level. This guarantees an even roast and provides an impressive, stable presentation when carving at the dinner table.
Storage
Refrigerator: 4 days — Store the dressing and the cauliflower in separate airtight containers.
Reheating: Reheat the cauliflower in an oven at 180°C/350°F until warmed through, about 10-15 minutes. Drizzle with cold or room temperature dressing after reheating.
