Whole Roasted Cauliflower
We took a humble head of cauliflower and turned it into something worthy of the center of the table. Tender on the inside, caramelized and charred on the outside, this roasted cauliflower has serious main character energy.
Drizzle it with our Hot Honey Tahini for the perfect sweet, spicy, creamy finish (or use Lemon Tahini if that’s more your style). Either way, it brings just the right amount of Middle Eastern flair.
Ingredients
Head of Cauliflower
Salt
Olive Oil
Directions
1. Remove the leaves and trim the stem, leaving the cauliflower head intact.
2. Wash the cauliflower and place it in a large pot. Cover completely with water and add a couple tablespoons of salt. Bring to a boil, then reduce to a simmer and cook until tender, about 10–15 minutes. A paring knife should slide easily into the center.
3. Transfer to the refrigerator and let cool.
4. Place the cauliflower on a baking sheet or pan and brush all over with olive oil.
5. Roast at 400°F for about 20 minutes, or until beautifully golden and charred.
6. Finish with a generous drizzle of Beituti Hot Honey Tahini and serve warm.
