Food that is visually appealing just tastes better. Your brain sees beautiful food and automatically prepares your taste buds for an exquisite meal. This Whole Roasted Cauliflower is one of my favorite recipes to create because it looks as impressive and delicious as it tastes.
Cauliflower lends itself to so many different recipes, from soups and sauces, to side dishes galore, to this recipe where it is the main attraction. Whole roasted cauliflower is so quick and simple to make, and the cauliflower stays juicy and provides a great receptacle for the spicy sauce.
To prep your cauliflower, first rinse and pat dry. Then remove the outer leaves and cut the stem off the bottom. Next, cut out the woody center of the bottom stalk, but be careful to not cut too much off, as cooking whole cauliflower requires the head to stay intact.
Tahini can separate and get hard. If this happens, mix the oil back in by stabbing the dry hard parts with a chopstick. Yes, a chopstick. Then you can insert a knife or small spatula to stir until smooth. You can also gently heat the ingredients in the sauce to help thin it out.
Basil and other herbs are expensive. This pesto made with spinach will save you money, but it doesn’t skimp on taste. With garlic, vegan parmesan, lemon juice, and other flavors, it makes the perfect compliment to this dish.
Compliment this dish with a side of perfectly cooked rice!