Whole Roasted Cauliflower with Tahina and Shatta Vinaigrette
This simple roasted cauliflower is paired with tahini sauce and a sweet and spicy warm shatta (hot pepper) vinaigrette.
Servings: 6 people
Ingredients
Roasted Cauliflower:
- 1 medium head cauliflower, bottom leaves removed
- 2 Tbsp olive oil
- ¼ tsp Aleppo pepper
- salt and pepper
Shatta Vinaigrette:
- 4 Tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp shatta (see below recipe) or 1 small red or green chili, finely diced plus 1 tsp Aleppo chili flakes
- 2 Tbsp rice vinegar (or 1 Tbsp apple cider vinegar)
- 1½ Tbsp honey (or agave nectar)
Instructions
Roasting the Cauliflower:
- Preheat your oven to 375°F (190°C). Cut the bottom of the cauliflower off, leaving a little stub for it to sit on, and remove most of the bottom leaves.
- Place your cauliflower in a baking pan or a Dutch / French oven with a lid that will close over it. I use a Staub cast iron cooking vessel with a glass lid but you can use a baking pan and cover with foil.
- Fill your cooking vessel with a little water (just enough to cover the bottom) and drizzle the cauliflower with a little olive oil and sprinkle with salt and pepper. Cook, covered, for 40 minutes.
- After 40 minutes, remove the lid, drizzle with a little more oil, add a sprinkle of Aleppo pepper if you'd like, and then place back in the oven at 425°F (220°C) for another 40 minutes uncovered, until it's golden brown all over and the top is beginning to char just a little. Remove from the oven and set aside.
Shatta Vinaigrette:
- In a saucepan add your olive oil and heat on medium. Once the oil is warm add your garlic and cook until fragrant, 1-2 minutes. Add your shatta and stir, then turn off the heat. Add the rice vinegar and honey / agave and stir to combine.
Assembly:
- On a large plate smear half of your tahini sauce. Place the cauliflower in the center, and drizzle with the warm vinaigrette. Garnish with a sprinkle of ground Aleppo pepper and fresh parsley. Serve immediately.
