VEGETARIAN

Cauliflower with Tahini Sauce

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

A whole head of cauliflower that is slowly baked in the oven. It may seem like a simple trick, but suddenly this familiar vegetable takes on a resemblance… to a roast beef. With a golden crust and a center as tender as butter. The recipe's author is a well-known chef, John Smith, who made this dish a hit in his restaurants across New York, Los Angeles, and Chicago.

Ingredients

Cauliflower - 1 piece
Olive Oil - 1 fl oz
Tahini - 3 spoons
Natural Yogurt - 5.3 oz
Cilantro - 0.7 oz
Meyer Lemon Juice - 2 spoons
Garlic - 1 clove
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the cabbage under running water, keeping the green leaves intact. Place the cabbage in a large pot, fill it with water up to 3/4 full, and add 10 grams of salt for every liter of water.

Step 2

Bring the water to a boil, cover the pot with a lid, and simmer the cabbage over medium heat for 5 minutes or a little longer; the cabbage should become slightly tender but still remain crisp.

Step 3

Remove the cabbage from the pot and transfer it to a colander set over a bowl, or to a cutting board lined with paper towels. Let it sit for about 10 minutes to allow any excess moisture to drain off and to cool down enough to handle it by hand.

Step 4

Rub your hands with olive oil and massage it into the cabbage, as if kneading the head. Then, sprinkle salt over the cabbage.

Step 5

Place the cabbage head, stem side down, on a baking sheet lined with parchment paper (you can trim the stem for better stability). Roast the cabbage in the middle of a preheated oven at 428°F until it becomes tender like butter on the inside and develops a golden crust on the outside, about 40 minutes.