This recipe is inspired by Ottolenghi. I often enjoy reading cookbooks for inspiration or techniques on how to apply the recipe to my own liking.

Ingredients

1 head of cauliflower
4 tbsp of butter, softened
sea salt
tahini
1 garlic, grated
lemon juice
handful of chopped parsley

Method

Turn on the oven to 200ºC.

Cut the cauliflower in half and wash it thoroughly.

Fill a large, heavy bottomed pot with water and lots of salt and bring to a boil. Once boiling, carefully submerge the cauliflower and boil for 5 minutes.

Remove carefully and let air dry for at least 10 minutes.

Line an oven tray with baking paper, place the cauliflower and base with the softened butter until fully covered. Season with sea salt and place in the oven.

After every 15min or so, remove and baste with more butter until the cauliflower has turned a nice golden brown color all over. Roughly about 1 hour.

While the cauliflower is roasting, make the tahini.

Place 2 tablespoons of tahini into a bowl along with the garlic.

Whisk and slowly pour ice cold water until you get a smooth but thick consistency.

Squeeze some lemon juice and season with salt. Whisk in the parsley and adjust accordingly.

Plate the cauliflower and drizzle the tahini and serve.