Until now, I had never been able to make a whole roasted cauliflower that was both “fall-apart” soft and crispy. I finally figured it out! The recipe was adapted from a NYC restaurant called Miznon North, and it will not disappoint.
Please note that every oven is slightly different, so the timing in the oven may vary.
Whole Roasted Tahini Cauliflower
1 medium cauliflower
extra virgin olive oil
To prep the cauliflower, trim the base of the stem, while keeping some leaves intact. Wash the cauliflower as well as possible.
Bing a pot of very salty water to a rolling boil, then boil the cauliflower for about 10 minutes. It is ready when can pierce it with a fork, but is still a bit firm.
Remove cauliflower from the water and place on a baking tray to chill. Preheat the oven to 480°F.
Once chilled, rub the cauliflower well with olive oil and sprinkle with sea salt and paprika. Roast in the oven until beautifully golden brown (10-20 minutes).
To serve, drizzle with some more olive oil, tahini, and a pinch of salt. Don’t be afraid to enjoy the leaves!
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The term “detox” has been exploited as a way to sell diet programs. But is there some truth to it? Do we need to “detox”? The answer, as I typically say with nutrition, is that it depends.