Roasted Whole Cauliflower

Servings 4, Total time 30 minutes

This simple yet elegant dish beautifully showcases how humble ingredients can deliver stunning flavors! Roasting the cauliflower until it’s lightly caramelized creates a delightful essence, enhanced by a drizzle of fragrant herbed oil, all atop a creamy pumpkin puree. You can prepare this ahead of time, by simply sliding it into the oven 30 minutes before dinner or serve this irresistible dish warm as a starter, with a drizzle of aged balsamic and a sprinkle of Parmigiano—it will vanish quickly, leaving everyone craving more. Pair it with a crisp white wine and a green salad for a truly delightful experience!

For the cauliflower

• 8 cups of water (more if needed)

• 1 cup of milk

• 1 head of cauliflower

For the tahini pumpkin purée

• ½  cup Tahini 

• 1 Lemon, zested and juiced

• 2 garlic cloves, minced

• 1 inch fresh ginger, peeled 

• 2 cups pumpkin puree

• 1 cup mango puree

• ½ tsp Sumac

• 1 tsp Kosher Salt 

• ½ tsp white pepper

• ½ tsp red pepper flakes

• 1 tbsp pomegranate molasses

• 1 cup Parmigiano Reggiano, grated, optional

For serving

• ¼ cup Extra virgin Olive oil

• 1 tsp sumac

• Rustic bread

Steps:

1. Add 8 cups of water and 1 cup of milk to a large stockpot and bring to a boil.

2. Submerge the cauliflower in the boiling liquid, ensuring it is completely covered.

3. Reduce the temperature to medium and cook for about 15 minutes, or until a sharp knife can easily penetrate the cauliflower's stem.

4. Carefully remove the cauliflower from the pot and transfer it to a small tray lined with paper towels to absorb excess water.

5. Once the cauliflower is dry, place it on a baking sheet. In a small bowl, mix together the olive oil, salt, black pepper, and sumac. Pour the mixture over the cauliflower. You can refrigerate it for up to a day until you are ready to roast.

6. When ready to roast, preheat the oven to 425°F (220°C) and roast the cauliflower for about 30 minutes, or until it is lightly browned.

7. Once the cauliflower is done, remove it from the oven. 

8. For the tahini pumpkin sauce, combine the pureed ingredients in a saucepan and simmer for about 10 minutes.

9. Transfer the puree to a blender and pulse until very smooth. 

10. Spread some tahini pumpkin purée on a round platter, reserving the remaining purée to serve on the side. 

11. Place the roasted cauliflower in the middle of the platter. Sprinkle a little extra sumac on top and drizzle with olive oil. 

12. As a starter, slice some rustic bread and place it around the cauliflower for serving.

Notes:

1. Adding lactic acid found in milk while cooking cauliflower can help preserve its color and enhance its natural sweetness.

2. Adding ginger to cruciferous vegetables, such as cauliflower, can help aid in digestion.