WHOLE ROASTED CAULIFLOWER 

TENDER +  FOOLPROOF METHOD

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INGREDIENTS

whole cauliflower (medium to large) olive oil coconut oil sea salt

STEP 1.

Remove the leaves on top of the cauliflower. You can leave most of the leaves on the bottom of the head of the cauliflower.

STEP 2.

Fill a pan about ¾ with water. Bring to a boil, and then carefully place the cauliflower (head down) in the water. The base will stick out a little bit.

STEP 3.

Boil the cauliflower for about 5-10 minutes. When the cauliflower is becoming tender, remove it from the water and place in a colander to drain.

STEP 4.

In a small bowl, mix the coconut oil, olive oil, and salt.

STEP 5.

Place the cauliflower on a lined baking tray (head up) and with a (silicone) pastry brush, spread half of the oil-salt mixture over the cauliflower.

STEP 6.

Roast in the oven for about an hour, then remove from the oven and spread the remaining oil-salt mixture over the cauliflower. Roast again for 30 min to an hour, depending on the size of  the cauliflower.

STEP 7.

The cauliflower is ready when it is really tender and golden brown. The leaves should be crispy and can be charred.

STEP 8.

Make a simple tahini sauce.

Pour the tahini into a small bowl, followed by lemon juice, salt, and water. Mix to combine. Add more water and  whisk to combine until the sauce is smooth and runny.

STEP 9.

Drizzle the tahini sauce over the cauliflower.

STEP 10.

Add chopped walnuts and fresh parsley, mint or coriander to the head of cauliflower.

STEP 11.

Cut into thick slices or pull apart with your hands.

SWIPE UP FOR THE FULL RECIPE

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