Ingredients
4 servings
- 1 large cauliflower
- 50 g butter
- 2 tablespoons olive oil
- lemon zest
- 1 teaspoon flaked sea salt
- ½ teaspoon freshly ground pepper
- sprig of thyme
Green tahini sauce
- 80 g tahini paste
- 1 handful flat-leaf parsley
- 1 clove of garlic
- lemon juice from half a lemon
- flaked sea salt
Procedure
Wash the cauliflower and keep the bottom green leaves. After baking, they are crispy and have a great taste. Boil the whole cauliflower head down in salted water for about 6-10 minutes. Remove the cauliflower and let it drain and cool. Mix softened butter at room temperature with oil, thyme, lemon zest, salt, and pepper. Brush the cauliflower head with butter and bake in the oven at 170 °C for 2 hours or grill until the cauliflower is soft and golden. During baking, brush the cauliflower five or six times with the oil and butter mixture. Let the cauliflower cool for 5 minutes, then cut into quarters (or tear with your hands) and serve with tahini sauce.
Green tahini sauce
Put the tahini sesame paste, parsley, and garlic into a container and blend for about a minute until a green paste forms. Add 80 ml of water, lemon juice, a pinch of salt, and continue blending until a smooth green sauce is achieved.
