I like how this recipe uses the entire cauliflower, including stems and leaves. Inspired by Ottolenghi’s recipe in his cookbook “Simple”, I tweaked it to suit my time limit, by roasting the cauliflower in pieces instead of whole. I cut down on the fat by using olive oil spray instead of oil and butter. I added nutritional yeast to round out the flavor. I roasted a small potato I had hanging around the fridge, then cut it up and scattered it around the roasted cauliflower. It was a very satisfying vegetarian/ vegan meal.
I large head of cauliflower
Olive oil spray
one or two small potatoes
1/4 cup tahini
1/2 bunch parsley with stems
1 small garlic clove
1 tsp Kosher salt
3 Tb lemon juice from a small lemon
1/3 cup water
2 Tb nutritional yeast
Preheat oven to 375′
Fill a pot with enough salted boiling water that you can fit your cauliflower in without overflowing.
Place cauliflower head-down into the water and bring to a second boil. Let cook for 5 minutes. Use tongs to remove it to a plate and let it cool for about 5 minutes. It should easily be cut into pieces using a pair of kitchen shears or a knife. Use the entire cauliflower, including the stem and leaves.
Spray a roasting pan with olive oil spray. Place cauliflower pieces in pan and spray with more olive oil spray on both sides.
Pierce a small potato or two and place on the oven rack.
Roast for 45 minutes.
While the cauliflower is roasting, make the tahini sauce:
Combine the tahini, garlic, parsley and yeast in a food processor. Run for about a minute, scrape bowl and run again. Pour in water, lemon juice and salt and run the processor until it is smooth.
When cauliflower is nice and golden brown, remove from the oven and pull out the potato(es). Slice the potato(es) and scatter on the cauliflower. Pour the sauce over the cauliflower and serve.