Main
Whole Roasted Cauliflower with Lemon Dijon Rub, Tahini Sauce and Herb Salsa
1 h 15 minServes 4Nutri-Score B€€
B
1 h 15 min
1 h 15 minWhole Roasted Cauliflower with Lemon Dijon Rub, Tahini Sauce and Herb Salsa
recipe by
Carleigh Bodrug - plantyou
@plantyou
16 recipes
21 imports
0 cooked
what you need
Ingredients
cauliflower (whole head, leaves trimmed, core intact)Produce1 piece
olive oil (for the rub)Pantry45 ml
Dijon mustardPantry20 g
lemon (zested and juiced)Produce1 piece
garlic (cloves, minced)Produce2 pieces
saltSpices6 g
black pepper (freshly ground)Spices1 g
tahiniPantry60 g
water (cold, to thin the sauce)Other60 ml
parsley (finely chopped)Produce20 g- cilantro (finely chopped)Produce10 g
- mint (finely chopped)Produce5 g
per serving
Nutrition
202kcal
- Carbs
- 11 g
- Proteins
- 4 g
- Fat
- 16 g
what you’ll use
Tools
Stockpot
Baking dish
Mixing bowl
Pastry brush
step by step
Method
- Step 1
Boil the cauliflower
- Bring a large pot of salted water to a boil.
- Lower in the whole cauliflower and boil until a knife slides in easily.
- Step 2
Make the lemon Dijon rub
- Whisk the olive oil, Dijon mustard, lemon zest, lemon juice, garlic, salt and pepper in a bowl.
- Step 3
Roast the cauliflower
- Preheat the oven to 200 °C.
- Drain the cauliflower well and place it in a baking dish.
- Brush it all over with the lemon Dijon rub.
- Roast until deeply golden and tender.
- Step 4
Make the tahini sauce
- Stir the tahini with the cold water and a pinch of salt until smooth and pourable.
- Add a little lemon juice to taste.
- Step 5
Make the herb salsa
- Mix the parsley, cilantro and mint with a splash of olive oil and lemon juice.
- Step 6
Serve
- Slather the roasted cauliflower with the tahini sauce.
- Top with the herb salsa and serve warm.
most cooked first