Whole Roasted Cauliflower with a Creamy Sauce
Serves 4
20 mins prep
45 mins cook
5 mins Assembly
70 mins total
This is inspired by one of the most popular dishes in my dad's restaurant called "Coliflor Oliva". It is spicy, it is bold and you are going to love it!
Miso Tahini Sauce:
Toppings:
Start by trimming the leaves and stem so that the cauliflower can sit flat, make sure you leave enough of the stem that you keep the head intact. Then you're going to rinse the entire head.
Fill a large pot with water and bring to a rolling boil, add wine and salt. Add the cauliflower and boil covered for 15 minutes.
In the meantime, preheat your oven to 425℉.
Remove the cauliflower from the pot and let it sit on a steam basket for 3-5 minutes to dry it out.
In a small bowl, mix the olive oil, grated garlic, lemon zest, chicken bouillon, melted butter, paprika, agave, chipotle adobo and add salt and pepper to taste.
Place the cauliflower on a baking sheet with parchment paper. Brush ¾ of the spiced oil/butter mixture all over the cauliflower head.
Roast at 425°F for 20 minutes. Brush remaining oil/spice mixture and return to the oven for another 10-15 minutes.
In another bowl, mix the skyr, tahini, white miso, agave, salsa macha and a small squeeze of lemon. Add a small amount of water to thin it out to desired consistency and then adjust the salt and lemon to taste.
Drizzle sauce over the cauli, add sesame seeds, chives and more salsa macha.
