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RECIPE
Whole Roasted Cauliflower with Tahini Sauce
3.8 L Heritage Rectangular Dish
Vegetables
Over 1 Hour
8
RECIPE NOTES
It’s Friday night and you’re prepping dinner for the extended family. The twist? Some of your hungry guests are vegan and some are craving a meatier dish. Look to our Heritage collection for inspiration. A Whole Roasted Cauliflower is a filling and flavour-filled option, and our Soy and Garlic Braised Short Ribs will have the others licking their lips.
INSTRUCTIONS
Roasted Cauliflower
Preheat the oven to 400°F (200°C). And bring a large pot of salted water to the boil.
On a work surface, remove the outer leaves of the cauliflower and cut away most of the stem, making a flat base for the cauliflower to sit upright. Cook the whole cauliflower in the boiling water for 3 minutes. Remove with a slotted spoon and drain. Place the cauliflower upright in a 3.8 L Heritage Rectangular Dish.
In a small bowl, whisk together the olive oil, spices and lemon zest. Brush the cauliflower all over with the olive oil mixture. Season generously with salt and pepper. Cover with foil and roast in the oven for 30 minutes. Remove the foil and continue to roast for 15 minutes or until the top of the cauliflower is golden and the base is tender when pierced with a knife.
Marinated Pearl Onions
Meanwhile, place the pearl onions in a Mini Round Cocotte. In a small pot, bring the vinegar, water, sugar, salt and sumac to a boil just until the sugar has dissolved. Pour the hot mixture over the onions. Set aside to marinate at room temperature. Drain before serving.
Tahini Sauce
In a blender, combine all of the ingredients and blend until very smooth. Season to taste with salt and pepper.
Scatter the marinated onions around the cauliflower and sprinkle with pomegranate seeds and the cilantro. Serve with the tahini sauce.
Pairs Well With...
