Mediterranean Whole Roasted Cauliflower
Crispy boiled and roasted cauliflower breaded with panko and spices, served with herbed tahini.
Ingredients
- one medium or large head of cauliflower, green leaves removed
- 1/4 cup olive oil
- 2 cloves garlic, crushed
Spice and Panko Rub
- 3/4 cup panko breacrumbs(white japanese breadcrumbs) SUB with regular breadcrumbs
- 1 1/2 tsp coarse salt
- 1 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp pepper
Herb Tahini
- 2 TBSP raw tahini
- 1 TBSP water, plus 1 tsp
- 1/2 a lemon, juiced
- pinch of salt
- 1 TBSP parlsey, finely miced
- 2 basil leaves, finely minced
Instructions
Preheat and Boil
- Preheat oven to 392ºf /200ºc.Bring a large pot of water to a boil. You want to choose a pot that will fit your cauliflower comfortably. Add 1 Tablespoon of salt. Lower the heat to a gentle boil and carefully add the whole head of cauliflower. Boil for 8 minutes. Transfer(I used large barbeque tongs to do this) to a baking dish. Let sit for a couple minutes to cool off.
Rub
- Drizzle the cauliflower with the olive oil and rub on the crushed garlic.
- Combine panko and spices in a small bowl and mix to combine. Sprinkle all over the cauliflower and press to adhere.
Roast
- Roast for 20-30 minutes, until golden.
Herb Tahini
- while the cauliflower is roasting, prepare the tahini.Add the raw tahini, water, and lemon juice to a bowl and mix with a fork until well combined. The tahini will seize at first and look grainy and as you continue to mix, become smooth. Add salt, chopped parsley and basil. Mix to combine. Serve the cauliflower whole with a knife and the tahini dip in a small bowl on the side. Alternatively, you could pour some tahini on a plate and centre the cauliflower on it. Enjoy!
