Oscar Wilde once said “Life imitates art far more than art imitates Life” and the quote couldn’t be more true! Our everyday experiences, including what we do, where we go, who we see and what we eat and drink, often lead to inspiration. Inspiration transcends and catapults us to create - to write, to draw or paint and to cook or bake. It’s not uncommon to eat with our eyes first, so why not indulge in something beautiful, that tastes as good as it looks.
My Whole Roasted Cauliflower is a magical dish and a feast for the eyes and mouth. The cauliflower is spiced with lemony sumac and roasted to perfection before being draped in a savoury and creamy tahini sauce and a fresh, bright and herbaceous green sauce. Pomegranate seeds, pumpkin seeds and crumbled feta are then sprinkled over top to add vibrancy, tartness, nuttiness and saltiness to this dish. All the ingredients come together beautifully to create a whimsical and satisfying bite!
Enjoy it as a side dish or a main. This crown jewel is sure to impress and turn heads, making it the perfect addition for your next date night, dinner party or special occasion. So, let me show you how it’s done! Grab a spoon and come and cook with me!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4
Ingredients:
1 medium cauliflower, rinsed, stem trimmed and the outer leaves removed
1 1/2 Tbsp olive oil
1/2 tsp sumac
1/4 tsp kosher salt
Freshly ground pepper, to taste
1/4 cup feta cheese, crumbled
1/4 cup pomegranate seeds
1/4 cup toasted pumpkin seeds (See Notes below)
Tahini Sauce
1/4 cup tahini
3 Tbsp lemon juice
1 garlic clove, minced
1 - 2 Tbsp water (See Notes below)
1 Tbsp olive oil
1/4 tsp salt
Green Sauce
1 cup parsley, leaves and stems
1 cup cilantro, leaves and stems
1/4 cup mint leaves
1/3 cup olive oil
2 garlic cloves
1/2 tsp salt
1/4 tsp red chilli flakes
Instructions:
Preheat the oven to 425F and line a 11” x 17” baking sheet with parchment paper.
Blanching the Cauliflower: Bring a large pot of water to a boil. Using a Spider strainer or tongs, gently lower the cauliflower into the water, stem side down. Cover and cook for 5 minutes. Remove the cauliflower from the water and set it over a colander to drain for 5 minutes.
Roasting the Cauliflower: Transfer the cauliflower to the baking sheet, stem side down, and drizzle olive oil over top. Season with salt, sumac and freshly ground pepper.
Bake the cauliflower for 35 minutes or until golden in colour and fork tender.
Preparing the Tahini Sauce: To a small bowl, add the tahini, lemon juice, garlic, water, olive oil and salt and whisk until combined. Set aside.
Preparing the Green Sauce: To a food processor, add the parsley, cilantro, mint, olive oil, garlic, salt and red chilli flakes and puree or pulse until smooth. Set aside.
Remove the cauliflower from the oven and set aside.
Assembly: Add 1/2 of the Tahini sauce to the base of a serving platter or plate and dollop a few spoonfuls of green sauce over top. Lay the roasted cauliflower, stem side down, over the sauces. Drizzle the cauliflower with the remaining tahini and green sauces. Top with crumbled feta, pomegranate seeds and toasted pumpkin seeds. Serve and enjoy!
Notes:
Pumpkin Seeds: You can simply toss raw pumpkin seeds onto the cauliflower. If you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and a nuttier profile to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook them for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.
Through Thick or Thin: When making the Tahini Sauce, use 1 Tbsp of water if you want a thicker sauce and 2 Tbsp for a thinner sauce, which is perfect for drizzling.
