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
We enjoyed superb extremely fresh salads and vegetables last year in our weekly box. The box contained a good and varied selection and it is so good to know that it was picked that morning.
— Gillian Pugh
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.