Whole Roasted Cauliflower with Tahini Dipping Sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 2 servings
The first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location. One of the best items we tasted was the whole roasted cauliflower and we loved it so much we’ve tried our best to recreate it. Now more than two years later, it's still one of our go-to recipes and we opt for a smaller head of cauliflower and serve it as a starter or a side dish. It's a little salty but in a good way; like french fries. Don’t skimp on the salt that goes into the boiling water — it is necessary to help tenderize the cauliflower!
Sauce Ingredients
¼ cup Tahini
¼ cup of warm water
juice from ½ lemon
a pinch of fine sea salt
1 teaspoon of olive oil
Cauliflower Ingredients
1 small head cauliflower with leaves
2 gallons of water
7 tablespoons coarse kosher salt, divided, 6½ tablespoons and 1½ teaspoons
3 tablespoons extra-virgin olive oil, divided 2 tablespoons and 1 tablespoon
green onions, for serving
fresh mint, for serving
parsley, for serving
Sauce Preparation
Mix tahini with warm water, lemon juice, a teaspoon of olive oil, and a pinch of salt. Whisk together to combine.
Cauliflower Preparation
Preheat the oven to 550° degrees F.
Trim cauliflower stems keeping the leaves intact. (This will help it sit level on a rimmed baking sheet.) Bring 2 gallons of water to a boil in a large stockpot over high heat. Pour in 6½ tablespoons salt and stir until dissolved.
Place the cauliflower into the boiling water and place a plate on top (make sure it is heatproof) to keep it submerged. Boil for 12 minutes. The cauliflower should be tender and a fork inserted in the cauliflower should meet no resistance. Lift the cauliflower from the water, allowing the water to drip back into the pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let the cauliflower cool to where it is dry to the touch, about 15 minutes. This is extremely important so do not skip this step even if you’re in a hurry! You may even pat the cauliflower with a paper towel.
Spread 1 tablespoon of olive oil evenly over cauliflower using your hands or a basting brush. Sprinkle remaining 1½ teaspoons salt over the cauliflower and bake until dark brown, about 25 minutes. Remove from the oven, and drizzle with the remaining 2 tablespoons of olive oil, and serve immediately.
To Serve
Spread tahini sauce on a large plate and place whole roasted cauliflower on top, Garnish with green onions, parsley, and mint and serve with extra dipping sauce on the side.
