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rate
Prep 20 minutes
Total 2 hours
Serves As a Side
US | Metric
Ingredients
  • 1 Whole Cauliflower (Romanesco or regular)
  • 2 tsps Cumin
  • 4 tbsps Olive Oil
  • GARNISH with a little chopped fresh parsley and mint, chopped almonds and pomegranate
TURMERIC DRESSING
  • 2 ”piece fresh Turmeric
  • ½ ” piece fresh Ginger
  • 1 tbsp White Miso
  • 240 g cup Tahini
  • 180 ml Water
  • 2 tbsps EVOO
  • Salt to taste
  • ½ tsp Cumin
  • 3 tbsps Sherry Vinegar
Whole Roasted Romanesco Cauliflower Whole Roasted Romanesco Cauliflower
Whole Roasted Romanesco Cauliflower
With a Tahini Turmeric Drizzle

Happy Easter Weekend!!!  Fabulous flavours and textures in this delightful centrepiece for your Easter table.  Super easy to make by simply rubbing the cauliflower with olive oil and ground cumin then bung it in the oven and forget about for a couple of hours. The dressing is all blitzed in the food processor and made with fresh turmeric, ginger, miso, tahini, olive oil, cumin, sherry vinegar and water, it is then passed through a fine sieve to remove the little ginger and turmeric strands.  Garnished with pomegranate, chopped almonds, fresh parsley and mint.


METHOD

  1. Pre-heat oven to 200℃
  2. Rub the olive oil and cumin all over the cauliflower, wrap in foil, place in an oven proof dish and roast in the oven for 1 hour, 30 minutes
  3. Remove foil and lower oven temperature to 180°C, roast for a further 20-30 minutes until browned all over
  4. Remove from the oven, transfer to serving dish, set aside
  5. Blitz all ingredients for Turmeric Tahini in a food processor
  6. Strain the mixture through a fine sieve to remove any of the ginger and turmeric strands, drizzle over cauliflower
  7. Garnish with chopped fresh parsley and mint, chopped almonds and pomegranate 
  8. Enjoy while still warm!
Whole Roasted Romanesco Cauliflower Whole Roasted Romanesco Cauliflower
Whole Roasted Romanesco Cauliflower
With a Tahini Turmeric Drizzle

Happy Easter Weekend!!!  Fabulous flavours and textures in this delightful centrepiece for your Easter table.  Super easy to make by simply rubbing the cauliflower with olive oil and ground cumin then bung it in the oven and forget about for a couple of hours. The dressing is all blitzed in the food processor and made with fresh turmeric, ginger, miso, tahini, olive oil, cumin, sherry vinegar and water, it is then passed through a fine sieve to remove the little ginger and turmeric strands.  Garnished with pomegranate, chopped almonds, fresh parsley and mint.

favorite
print
rate
Prep 20 minutes
Total 2 hours
Serves As a Side
US | Metric
Ingredients
  • 1 Whole Cauliflower (Romanesco or regular)
  • 2 tsps Cumin
  • 4 tbsps Olive Oil
  • GARNISH with a little chopped fresh parsley and mint, chopped almonds and pomegranate
TURMERIC DRESSING
  • 2 ”piece fresh Turmeric
  • ½ ” piece fresh Ginger
  • 1 tbsp White Miso
  • 240 g cup Tahini
  • 180 ml Water
  • 2 tbsps EVOO
  • Salt to taste
  • ½ tsp Cumin
  • 3 tbsps Sherry Vinegar

METHOD

  1. Pre-heat oven to 200℃
  2. Rub the olive oil and cumin all over the cauliflower, wrap in foil, place in an oven proof dish and roast in the oven for 1 hour, 30 minutes
  3. Remove foil and lower oven temperature to 180°C, roast for a further 20-30 minutes until browned all over
  4. Remove from the oven, transfer to serving dish, set aside
  5. Blitz all ingredients for Turmeric Tahini in a food processor
  6. Strain the mixture through a fine sieve to remove any of the ginger and turmeric strands, drizzle over cauliflower
  7. Garnish with chopped fresh parsley and mint, chopped almonds and pomegranate 
  8. Enjoy while still warm!