Whole Roasted Cauliflower with Tahini, Mint, Pistachios and Pomegranate Seeds
- Total Time
This recipe was inspired by the whole roasted cauliflower served at abcV restaurant in Manhattan. They get more than 100 orders for it every night!
uncooked cauliflower1 head(s), large, (about 2 ½ lbs), tough outer leaves discarded (okay to leave tender ones attached)
olive oil cooking spray4 spray(s)
kosher salt1 tsp, divided
fresh lemon juice2 Tbsp
fresh mint leaves¼ cup(s), coarsely chopped
pomegranate seeds¼ cup(s)
shelled pistachio nuts2 Tbsp, chopped
- Preheat oven to 400ºF.
- Place cauliflower on a large piece of aluminum foil; coat with cooking spray. Sprinkle evenly with ½ tsp salt (pick up cauliflower and tilt it as you season); tightly wrap cauliflower in foil and roast 20-25 minutes. Uncover; coat with another layer of cooking spray. Roast, unwrapped, until golden brown and tender (until a knife can be easily inserted in center); check after 30-45 minutes and if not done, continue to cook, checking for doneness every 10-15 minutes.
- Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
- Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.
- Serving size: 1/6 of recipe