Roasted Whole Cauliflower with Green Tahini Sauce
by Yotam Ottolenghi
Ingredients
1 large cauliflower with its leaves intact
45g unsalted butter, softened to room temperature
2 Tbsp olive oil
wedges of lemon, to serve
coarse sea salt
For the Green Tahini Sauce
80g tahini
3 Tbsp lemon juice
80ml warm water
1 clove of garlic, crushed
15g flat-leaf parsley (if making by hand, it should be finely chopped)
sea salt
The quality has always amazed us, it brings great joy to use veg, herbs and salads of this freshness and intensity of taste.
— Felix, Head Chef, Stage Exeter
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.