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Tahini Basil Cauliflower
Olive Oil Facts & Recipes

Tahini Basil Cauliflower

A wholesome recipe that’s as stunning as it is delicious. It’s like a little art piece on your table! Serve it whole with a sharp knife and let your guests dig in. There is something so satisfying about slicing into it together, like a mini celebration. Not that we always need a cake for that right?

The nutty depth of tahini, the freshness of basil, and the Green & Bold character of Coratina come together to create a rich, complex sauce on the cauliflower, if not a little make-up too! 

 

Roasted Cauliflower with Tahini and Grovehood Collective Extra Virgin Olive Oil

Recipe

Ingredients for the cauliflower roast 

  • 1 medium cauliflower head

  • 30 gr of butter

Ingredients for the basil tahini dressing 

  • 4 tbsp of Grovehood Collective Coratina extra virgin olive oil

  • 1 tsp of salt 

  • ⅓ bunch of basil leaves

  • ⅓ cup of tahini

  • ¼ cup of Coratina extra virgin olive oil

  • 1 lemon juice

  • Pepper to taste

  • Chili flakes (optional to taste)

 

Method

  • Start by cutting off the green leaves from the cauliflower

  • In a pot, add water and bring it to a boil

  • Soak the cauliflower head upside down in the water for 6’ twice, allowing it to cool for 10’ in between.

  • In the meantime, melt the butter, and mix it with the olive oil

  • Now preheat the oven to 190

  • Once the cauliflower has cooled after the second round in the water, place it with the head upwards, and brush it with the butter and oil mixture. 

  • Add some salt on top and cover it with aluminum foil

  • Now roast it in the oven for 40’ covered, with 5’ extra uncovered after.

  • While the cauliflower is roasting, mix all ingredients for the dressing in a blender until you get the desired consistency. Add water in small batches to loosen the sauce and get to your desired consistency.

  • Once the cauliflower is roasted, allow it to cool down for 10’, and drizzle the sauce on top.

  • Finish off with an extra bit of ground pepper, chili flakes and extra virgin olive oil.

Recipe is by our friend and passionate chef Anna Guerrero (@_eatsabouteating). We love her healthy & elevated plates and recipes, so she will be sharing seasonal recipes, easy-to-make simple ones for some inspiration. Thank you Anna!