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Roasted cauliflower with tahini
Kruvit: whole roasted cauliflower with tahini, as served in Tel Aviv
Tel Aviv restaurants made the whole roasted cauliflower famous, set on the table charred and steaming for everyone to tear apart, and it has since become a favourite for Shabbat dinners and Friday get-togethers across Israel. The head is first boiled in salted water until just tender, then roasted very hot with olive oil until the florets blister and blacken in places. Lemony tahini, a scatter of herbs and a dusting of sumac turn a humble vegetable into the centre of the meal. Chef's tip: let the boiled cauliflower steam dry for 5 minutes before roasting; a wet head steams in the oven and never chars.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cauliflower
- 1 cauliflowerlarge whole head, about 1 kg, leaves trimmed
- 2 tbsp saltfor the boiling water
- 3 tbsp olive oil
- ½ tsp flaky sea salt
For the tahini sauce
- 2 ⅞ oz tahini
- 3 tbsp lemon juice
- 1 clove garliccrushed
- ¼ cup ice-cold water
- ¼ tsp salt
To finish
- 3 tbsp flat-leaf parsleychopped
- ½ tsp sumac
- 2 tbsp toasted pine nuts (optional)
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Method
0/6 doneStep 1: Bring a large pot of water to the boil with 2 tbsp salt; it should taste like the sea. Heat the oven to 475°F (fan 425°F).
10 minStep 2: Lower in 1 cauliflower stem-side down and boil for 8–10 minutes, until a knife meets only slight resistance at the thickest part of the stem.
10 minStep 3: Lift it out into a colander and leave it to steam dry for 5 minutes.
5 minStep 4: Set it on a lined baking tray, rub all over with 3 tbsp olive oil and sprinkle with ½ tsp flaky sea salt. Roast for 30–40 minutes until deep golden with blackened tips. Common mistake: taking it out when only lightly golden; the charred edges are where the flavour is.
35 minStep 5: Meanwhile whisk 2 ⅞ oz tahini, 3 tbsp lemon juice, 1 clove garlic and ¼ tsp salt; it will seize. Whisk in ¼ cup ice-cold water a little at a time until smooth, pale and pourable like double cream.
Step 6: Spoon the tahini over the cauliflower, scatter with 3 tbsp flat-leaf parsley, ½ tsp sumac and 2 tbsp toasted pine nuts, and bring it whole to the table to pull apart.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 9 g
- Carbs
- 15 g
- Fat
- 23 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does roasted cauliflower with tahini take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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