whole roasted cauliflower

This is Ottolenghi’s method of slow roasting a whole cauliflower. It is incredibly simple to make and is great as either a side or as a stand alone dish. Serve with herbed tahini sauce, hummus or romesco sauce.

 
 

whole roasted cauliflower

Age: 6 months+ | Time: 2 hours | Freezable: Yes

 

INGREDIENTS

1 whole cauliflower

2 tablespoons olive oil

2 tablespoons butter

Flaky sea salt

 

METHOD

  1. Preheat oven to 170*C

  2. Bring a large pot of salted water to the boil. Gently lower the whole cauliflower head side down into the water and boil for 8-10 minutes depending on the size.

  3. Melt the butter and olive oil in a small dish. If you want to add any extra flavour do so now by infusing it with spices such as curry powder, za’atar or smoked paprika.

  4. Remove the cauliflower from the pot, drain and place in a small baking dish.

  5. Pour the melted butter and olive oil over the cauliflower, sprinkle over a little flaky sea salt and roast for 1.5-2 hrs. It should be golden brown and crispy, yet lovely and tender on the inside.

 

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