This is an easy to make side dish that is a go-to for me and my family. I know a number of cauliflower recipes but this is one of the most simple and can accompany most meat or vegetable dishes. It’s another recipe from Yotam Ottolenghi. Give it a try.
One cauliflower trimmed
Boil water in a pot that is large enough to receive the whole cauliflower
Boil for about 6 minutes root side up.
Remove from boiling water and let it cool.
After it has cooled place the cauliflower on an oven pan root side down.
Take about 3 tablespoons of butter at room temperature and, when the cauliflower has cooled smear the butter over the entire head of the cauliflower.
Sprinkle with a flaky salt
Place in a 375 degree oven and try to check on it every 20-30 minutes taking any butter from the pan and putting it atop the cauliflower as it cooks. I use a brush.
Cooking time is 1 1/2 – 2 hrs.
Once done the top outer surface will be dark. The cauliflower will have opened a bit.
After it is done (I prefer the longer cooking time, it is a bit softer) I cut it into halves or quarters. I serve it with Lemon or the green tahini sauce I’ve provided below.
I sometimes serve it with rice and or some other vegetables.
Here is the recipe for the green tahini sauce –
1/4 c Tahini
3/4 c Parsley leaves roughly chopped
1 sml clove garlic 1/3 c water
3 tbsp lemon juice
Salt to taste
Blitz in a blender for about a minute