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!