Whole Roasted Cauliflower with Tahini
A whole head steamed until tender at the core, then roasted hot with cumin and coriander oil until the outside browns, served under a loose lemon tahini sauce with sumac and parsley.
- 1
Heat the oven to 450°F. Bring the 8 cups water and the 1 tablespoon salt to a boil in a deep pot.
- 2
Lower the cauliflower in stem side down, cover, and simmer 10 minutes, until a knife slides into the core with slight resistance. Lift it out and drain upside down for 5 minutes.
- 3
Whisk the olive oil with the cumin, coriander, smoked paprika, and pepper, and brush it over the whole surface of the head, working some into the crevices.
- 4
Set the cauliflower on a small sheet pan or in an ovenproof skillet and roast 40 minutes, until the top is deeply browned and a skewer passes through the center with no resistance.
- 5
While it roasts, whisk the tahini with the lemon juice and garlic; it will seize. Add the cold water a spoonful at a time until it loosens to a pourable cream, then whisk in the 1/4 teaspoon salt.
- 6
Move the cauliflower to a platter, pour the tahini sauce over the top, and finish with the parsley and sumac. Cut into wedges to serve.
Ingredients
- 1 large head cauliflower, leaves trimmed and stem cut flush
- 8 cups water
- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 clove garlic, grated
- 1/4 cup cold water, for the sauce
- 1/4 teaspoon kosher salt, for the sauce
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1/2 teaspoon ground sumac
Instructions
- 1
Heat the oven to 450°F. Bring the 8 cups water and the 1 tablespoon salt to a boil in a deep pot.
- 2
Lower the cauliflower in stem side down, cover, and simmer 10 minutes, until a knife slides into the core with slight resistance. Lift it out and drain upside down for 5 minutes.
- 3
Whisk the olive oil with the cumin, coriander, smoked paprika, and pepper, and brush it over the whole surface of the head, working some into the crevices.
- 4
Set the cauliflower on a small sheet pan or in an ovenproof skillet and roast 40 minutes, until the top is deeply browned and a skewer passes through the center with no resistance.
- 5
While it roasts, whisk the tahini with the lemon juice and garlic; it will seize. Add the cold water a spoonful at a time until it loosens to a pourable cream, then whisk in the 1/4 teaspoon salt.
- 6
Move the cauliflower to a platter, pour the tahini sauce over the top, and finish with the parsley and sumac. Cut into wedges to serve.