Main course
Whole roasted cauliflower
One whole head into the oven — and you put a vegetarian showpiece on the table.
Few things look as impressive as a whole roasted cauliflower brought out in one piece. Rubbed with shawarma spices and slow-roasted, it turns soft inside and crisp at the edges. A generous tahini dressing and dukkah finish it off.
Method
- Heat the oven to 200 °C. Trim the stem flat so the head stands stable; leave a few nice leaves on.
- Boil the whole head 8-10 min in well-salted water (or steam) until just tender. Drain well and let it dry.
- Mix the oil with the spices and rub the head generously, including between the florets. Roast 40-50 min until deep golden and crisp.
- Meanwhile whisk the tahini dressing smooth with lemon, honey, garlic and a little water.
- Set the whole head on a nice platter, spoon some dressing under and over it, and finish with dukkah, pomegranate and herbs.
The bluff
Serve whole + dressing mirror
The bluff is the presentation: serve the head whole and cut it only at the table — you don't get that ‘wow’ moment with loose florets. Spoon a mirror of tahini dressing onto the platter (not just over it) and scatter dukkah and pomegranate for colour, crunch and shine.
Plating — how to make it look expensive
- Choose a large, ideally dark platter; the cauliflower in the middle as the focal point.
- Draw part of the dressing as a mirror beneath it; the rest in streaks over the top.
- Pomegranate and dukkah give colour contrast and a crisp finish.
- A few fresh leaves on top for height and freshness.
What you say at the table
“Yes, just a whole cauliflower — fun, right?”
“I'll cut it at the table in a moment.”
Make it complete
Serve with warm flatbread, garlic yoghurt and a fresh salad of tomato, cucumber and red onion.
What to drink
A crisp white wine or a pot of mint tea.
Foto via Pexels