Roast Whole Cauliflower, Tahini, Garlic Breadcrumb, Crisp Outer Leaves

Cook Time 20 minutes

Servings 4


1 whole cauliflower

1 tbs Extra Virgin Olive Oil


1 leftover bread roll

1 clove garlic

½ bunch flat leaf parsley

Lemon zest

Tahini Dressing

½ cup tahini

¼ cup water

1 tbsp soy sauce

Juice of 1 lemon

2 tbsp Extra Virgin Olive Oil


Preheat oven to 190°C.

Remove large outer leaves from cauliflower, finely slice and put aside. Cut cauliflower in half straight down the middle and place on a large baking tray, cut side down.

Drizzle with extra virgin olive oil until shiny, and season with salt and pepper.

Place in oven and bake for 12 minutes.

Toss sliced leaves with extra virgin olive oil and add to cauliflower baking tray, and roast for another 4 minutes.

To make tahini dressing, whisk all ingredients until smooth. Season to taste.

To make crumb, break bread roll into smaller pieces and blitz in food processor, until crumbled.

Sauté in extra virgin olive oil with crushed garlic until toasted. Season to taste, and then mix with roast cauliflower leaves, lemon zest and chopped parsley.

Serve roast cauliflower topped with tahini sauce and breadcrumbs.


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