Cauliflower is certainly having it's moment, whether it is riced, roasted, or put into a smoothie, it seems to be omnipresent. Cauliflower is typically on our plates once a week, and Jack is already a fan. What makes cauliflower one of my "go-to" vegetables is its versatility, adaptability, and quick cooking time. It is also a member of the brassica family, which means it contains fiber and cancer-fighting nutrients. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you!

This dish was inspired by the whole roasted cauliflower that is served at Miznon, a Mediterranean street food restaurant with multiple locations around the world. I like to serve the cauliflower with a turmeric tahini dipping sauce, pickled red onions, and fresh herbs. You can make this dish as elaborate or as simple as you like with "choose your own adventure" style garnishes. It is also great simply finished with fresh herbs and good quality tahini.

Whole Roasted Cauliflower with Turmeric Tahini Sauce, herbs, and Pickled Red Onion

4 servings

Cauliflower

1 whole medium-size, cauliflower, florets tightly packed and covered in bright green leaves
water
sea salt
3 tbsp. olive oil
1/2 cup parsley, chopped

Pickled Red Onions

1 medium red onion, sliced into 1/4 -inch half moons
1/2 teaspoon coconut sugar
1/2 teaspoon salt
3/4 cup white vinegar
4 black peppercorns

Turmeric Tahini Sauce

¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
⅛ tsp salt
Freshly ground black pepper

To make the pickled onions

Bring 3 cups of water to a boil.
Place the sugar, salt, vinegar, and peppercorns in a large bowl or mason jar. Whisk to dissolve.
Place red onions in a sieve and pour hot water over them. Drain.
Transfer onions to the bowl or mason jar and let sit for at least 30 minutes

To make the cauliflower

Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower in a metal pot and fill until 3/4 full with water. Add 1 tbsp of salt for every 4 cups water. Cover with a lid, bring to a boil, lower to a medium low boil and cook for 10-15 minutes until fork tender. Drain.
Transfer cauliflower to a parchment paper-lined baking dish. Brush the cauliflower with olive oil and sprinkle with a little salt. Put the dish in the center of the oven and bake until the top turns golden brown - another 15 to 20 minutes. The outside of the cauliflower should be crisp and the inside should be very soft and tender.

To make the turmeric tahini sauce

While the cauliflower cooks, make the sauce. Whisk together tahini, lemon juice, olive oil, turmeric, and ¼ cup water until smooth. Add salt and pepper to taste.

To Serve

Once the cauliflower is done, serve in the baking dish or on a platter topped with turmeric tahini sauce, parsley, and pickled onion.