Whole Roasted Cauliflower with Green Tahini

Green tahini sauce

Roasted cauliflower

Green tahini sauce

1. 1Place the tahini, parsley, crushed garlic, and a pinch of salt into a small food processor.
2. 2Blitz for about 1 minute until the mixture turns green.
3. 3Pour in the water and lemon juice, then season with the flaked salt.
4. 4Blitz until you have a smooth sauce the consistency of heavy cream. Add a splash more water if it is too thick. Set aside in the fridge.

Roasted cauliflower

1. 1Trim the leaves at the top of the cauliflower so about 5cm of the actual head is exposed. Keep the base leaves intact.
2. 2Fill a large pot three-quarters full of salted water and bring to a boil.
3. 3Carefully lower the cauliflower in, exposed head facing down. Boil for 6 minutes.
4. 4Use a slotted spoon to transfer the cauliflower to a colander, exposed head facing down. Let it drain and cool for 10 minutes.
5. 5Preheat the oven to 170°C fan-forced.
6. 6Mix the softened butter and extra-virgin olive oil together.
7. 7Place the drained cauliflower in a baking tray, exposed head now facing upwards. Spread the butter and oil mixture completely over the floret, then sprinkle with the flaked salt.
8. 8Roast for 1.5 to 2 hours. Every 20 minutes, baste the cauliflower with the oil that pools at the bottom of the pan.
9. 9The cauliflower is ready when it is completely tender, dark golden-brown, and the leaves are crisp and charred.
10. 10Set aside to rest for 5 minutes.
11. 11Cut into wedges and serve with the lemon wedges and green tahini sauce.