Roasted Cauliflower Head With Green Tahini
I am fortunate to cook and learn daily at abcV, one of the most beloved plant-forward restaurants here in New York City. Our cauliflower dish is incredibly popular so I decided to make my very own version and share it with you!
It’s no secret that I love preparing budget-friendly dishes that yield high rewards. This recipe was no exception! The visually stunning whole head of cauliflower, with a gorgeous crust and tender interior, is easy to make and sure to impress as a centerpiece or side dish. Drizzle with a creamy green tahini for a delicious finish and enjoy your vegan meal! The perfect recipe for weeknight dinners or dinner parties.
Inspired by Middle Eastern flavors this Roasted Cauliflower Head with Green Tahini is a simple main dish that can also be used as a side dish. This dish is still healthy and satisfying when made at any time of the day.
Hail the cauliflower head showstopper! If you make this easy recipe of Roasted Cauliflower Head with Green Tahini, please let us know by leaving a rating below!
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Roasted Cauliflower Head with Green Tahini
Ingredients
Instructions
- Preheat the oven temperature to 400 Fahrenheit
- Rinse cauliflower head. Trim the bottom of the cauliflower core to ensure it sits flat on the baking sheet. If the cauliflower has an abundance of leaves, trim them down to expose the top and sides. However, trimming all the leaves isn’t necessary as once roasted; they are delicious to eat.
- Parboil cauliflower head in a medium-sized pot with 3 inches of water. Carefully place cauliflower in pot, ensuring the head is facing up, cover, and simmer for 8 minutes.
- Using a large slotted spoon, gently lift cauliflower from the water and place it on a baking sheet with parchment paper.
- Brush olive oil on the cauliflower head and sprinkle some salt. Put in the oven and roast for around 45 minutes. Keep an eye on your cauliflower, as oven temperatures may differ.
- Take out the cauliflower head when it’s half done roasting and coat it with olive oil. Return the baking dish to the oven, but this time place the tray in the opposite direction.
- While cauliflower head roasts, For the tahini dressing add 1/3 cup tahini, 1/3 cup of water, add more cups of water if needed, 2 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 2 cloves garlic, 1 tbsp zaatar spice, ⅓ cup mint, blanched and shocked, ⅓ cup dill, blanched and shocked, 1/3 cup cilantro blanched and shocked.
- Add the green tahini to the blender or food processor and blend till smooth.
- Once the cauliflower head is roasted, let sit for 5 minutes to cool off the transfer it to a serving dish.
- Drizzle the whole roasted cauliflower head with green creamy tahini and garnish with herb mix, pistachios, macadamia nuts, pomegranate, olives, and pickled red onions. Plus a pinch or two of flaky salt.
- Any additional leftover tahini, enjoy with the rest of the cauliflower.
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