Can I prepare thWhole Roasted Cauliflower is dish without par-boiling?

While technically possible, we strongly advise against it. Without par-boiling, you'll need to roast at lower temperature (325°F) for 60-75 minutes, increasing the risk of exterior burning and uneven cooking. The par-boiling step is the difference between acceptable results and exceptional ones.

What size cauliflower works best?

Look for medium heads weighing 1.5-2 pounds. Larger heads require extended cooking times and risk uneven doneness. Very small heads (under 1 pound) can dry out during roasting.

Can I roast cauliflower ahead for a dinner party?

Yes, with caveats. Roast the cauliflower up to 4 hours ahead, leave at room temperature (covered loosely), and reheat at 375°F for 8-10 minutes before serving. Add tahini sauce and garnishes immediately before presenting.

Is frozen cauliflower suitable for this recipe?

Unfortunately, no. Frozen cauliflower contains too much moisture and lacks the structural integrity to roast whole successfully. This recipe specifically requires fresh cauliflower.

Why does my tahini sauce taste bitter?

Bitterness comes from either low-quality tahini or insufficient balancing ingredients. Add an extra ½ teaspoon of maple syrup and ½ tablespoon of lemon juice to balance the flavor. High-quality tahini made from hulled sesame seeds tastes less bitter than unhulled varieties.

Whole Roasted Cauliflower Recipe, Golden, Tender & Irresistible

Name: Whole Roasted Cauliflower
Prep time: 35 min
Cook time: 35 min
Total time: 10 min
Cuisine: American/Continental
Ingredients: 1 lb cauliflower (whole head); 2 tbsp olive oil; 1 tsp Dijon mustard; ½ tbsp lemon juice; 1 tsp garlic powder; ½ tsp black pepper; ⅓ tsp turmeric; 1 tsp Italian seasoning; ½ tsp sea salt; 2 tbsp tahini; ½ lemon (juiced); 1 tsp maple syrup; pinch salt; ¼ cup water; 1 tbsp parsley (chopped); 1 tbsp pistachios (chopped)

Whole Roasted Cauliflower

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Golden roasted whole cauliflower with Middle Eastern spices and creamy tahini sauce, garnished with pistachios and fresh herbs.

Author: Emily
Prep Time: 5 minutes
Roasting: 30 minutes
Cook Time: 35 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Main Course/Side Dish
Cuisine: American/Continental

Ingredients

Scale

1 lb cauliflower (whole head)
2 tbsp olive oil
1 tsp Dijon mustard
½ tbsp lemon juice
1 tsp garlic powder
½ tsp black pepper
⅓ tsp turmeric
1 tsp Italian seasoning
½ tsp sea salt
2 tbsp tahini
½ lemon (juiced)
1 tsp maple syrup
pinch salt
¼ cup water
1 tbsp parsley (chopped)
1 tbsp pistachios (chopped)

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Instructions

Prepare: Remove cauliflower leaves and trim stem. Boil in salted water for 5 minutes, then drain.
Season: Mix olive oil, mustard, lemon juice, and all spices. Brush mixture all over cauliflower.
Roast: Place in 400°F oven for 30-35 minutes until golden brown and tender.
Make Sauce: Whisk tahini, lemon juice, maple syrup, salt, and water until smooth.
Serve: Drizzle with tahini sauce and top with parsley and pistachios.

Notes

Par-boiling is essential for even cooking
Store leftovers up to 4 days refrigerated
Reheat in 350°F oven for best texture
For oil-free version, use vegetable broth instead

Nutrition

Serving Size: 1 serving
Calories: 132
Sugar: 5g
Sodium: 928mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 14g
Fiber: 4g
Protein: 6g

Find it online: https://www.recipescommunity.com/whole-roasted-cauliflower-recipe/