Spiced Whole-Roasted Cauliflower
Image: Website / The Green Creator
Developed right in our Delicious Studio by private chef Sevim Zakuto (meet Sevim on our About Us!), this whole-roasted cauliflower is fork-tender, packed with flavor, and enhances any dinner table, holiday or otherwise.
If you are serving this for a holiday meal (perfect for Passover), or to impress your guests, sometimes all you need is a simple veggie dish, precisely and immaculately done to highlight the star of the show: the vegetable. And when fresh produce calls, Delicious Israel is here to answer.
Image: Sevim Zakuto / by Jordana Meyer
Ingredients
1 large head of cauliflower, with leaves
1/2 lemon
2 bay leaves
2 whole garlic cloves
1⁄2 cup olive oil
1⁄2 cup tahini dressing (our recipe here)
Coarse sea salt
Peppercorns (optional)
1 tsp cumin
1 tsp baharat spice mix
Directions
Preheat oven to 250 degrees Celsius (480 Fahrenheit).
Line a baking sheet with parchment paper.
Fill a large pot (that will fit the whole cauliflower) with water, and bring to a boil with a generous amount of salt, two small bay leaves, two whole cloves of garlic, juice of half a lemon, a pinch of peppercorn (optional).
Once boiling, add cauliflower (white side down) and boil for 15 minutes, until a knife can slide into the cauliflower, but it isn’t overly soft.
Carefully remove from water, drain well, and transfer to baking sheet.
Coat cauliflower generously with olive oil (best to do it with your hands to get an even coating) and sprinkle with coarse salt.
Bake cauliflower until the top of the cauliflower begins to blacken, around 20 minutes. Oven temperatures vary greatly, so check the cauliflower frequently.
After baking, make a mixture of the remaining olive oil, baharat, and cumin, and brush over the cauliflower.
Serve as is, or if desired, drizzle with tahini and sea salt to your liking.
