There are few things that I am currently loving more than a roasted cauliflower. Cauliflower in general, is one of the most versatile vegetables, in my opinion and it can also feel quite meaty. But for years I was convinced that I hated cauliflower, but I believe it’s because I’d only had it boiled and reasonably unseasoned.
Did anyone else catch this article on the rise of roasting vegetables overtaking boiling them? I found it fascinating!
This cauliflower is covered in a romesco sauce which is a nut and pepper based sauce. This one is a bit of a cheat as it’s with sunflower seeds instead of pine nuts, but it’s still equally delicious!
Adapted from The First Mess
Romesco Roasted Whole Cauliflower with Herbed Tahini Sauce
Ingredients:
For the Romesco:
½ cup of toasted sunflower seeds
2 roasted red cherry peppers
2 cloves of garlic, chopped
1 teaspoon of smoked paprika
¼ teaspoon of cayenne pepper
2 tablespoons of red wine vinegar
1 tablespoon of tomato paste
small handful coriander leaves
sea salt and ground black pepper, to taste
scant ½ cup virgin olive oil
For the Tahini Sauce:
¼ cup of fresh lemon juice
2 garlic cloves, peeled
1 teaspoon of maple syrup
1/2 teaspoon of sea salt, plus more to taste
1/3 cup of coriander leaves, loosely packed
2 green onions, chopped
1 sprig rosemary, leaves removed
½ cup of tahini
⅓ cup of ice water, plus extra
For the Cauliflower:
1 medium-large head of cauliflower (2 lbs), leaves removed
1 tablespoon of olive oil
sea salt and ground black pepper, to taste
Instructions:
Make the sunflower romesco: In a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, vinegar, tomato paste, coriander, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down. Then drizzle the olive oil and pulse on low until the sauce is creamy. Check for seasoning and set aside.
Clean your food processor/ blender and make the herbed tahini cream. In the food processor combine the lemon juice, garlic, maple syrup, salt, coriander, green onions, and rosemary. Pulse the mixture until the herbs are finely chopped. Add the tahini and pulse to combine. It will get pasty. Drizzle in ice cold water and pulse on low till the sauce is fluid.
Preheat the oven to 400 degrees F.
Using a paring knife, cut into the core of the cauliflower and expose the “branches” of the cauliflower. Flip the cauliflower right side up and place in a steamer basket. In a large pot, bring a couple inches of water to a boil. Once boiling, carefully drop the steamer basket in and close a lid on tight. Steam the cauliflower for 10 minutes. The exterior should yield to a poke.
Carefully extract the cauliflower and dry off the surface thoroughly. Flip the cauliflower over and spoon some of the romesco into the crevices. Shake and tap the cauliflower to work it in.
Line an oven-proof skillet or baking sheet with parchment paper and place the cauliflower on it, right side up. Brush the exterior with olive oil and season with salt & pepper. Transfer to the oven and set a timer for 10 minutes.
After 10 minutes, take the cauliflower out and brush the top liberally with the romesco. Place the cauliflower back in the oven for another 35-40 minutes, or until browned, and soft.
Serve whole roasted cauliflower hot with more romesco, herbed tahini cream, and handfuls of rocket.
How do you feel about cauliflower?
If you enjoyed this post, you might also like:
Cauliflower Lentil Curry
Vegan Cashew Cauliflower Curry
Cauliflower Manchurian
Wholewheat Spiced Cauliflower and Potato Pie
Whole Roasted Cauliflower
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