Baked whole cauliflower with tahini & baharat

Baked whole cauliflower with tahini & baharat

Baked whole cauliflower with tahini & baharat - Chasseur French oven duck egg blue

So here I am cooking with cauliflower again. You know what that means, right?

Yep, the better half was out of town. Anyone that doesn’t pay too much attention to my goings on is probably wondering what I’m rattling on about.

Simply put, I’m the only one in this household that likes cauliflower. Very rarely do I buy it, other than when the other half is away. And when I do, I get through one in two sittings. I mean, it’s mostly just liquid once it’s cooked, right?

Baked whole cauliflower with tahini & baharat

I know, I know, there’s more to cauli than the liquid it contains. They’re just so easy to eat!

There’s something a little theatrical about baking a cauli whole and serving it on a platter. On their own they’re a bit on the ordinary side when it comes down to appearance, but when you slip them into a funky outfit – they’re kinda cool!

Baked whole cauliflower in Chasseur French oven duck egg blue

A good rub-down with tahini, some exotic spices and a few other vegetables make for a tasty meal. And you’ve got to love that it’s all cooked in one pot!

Baked whole cauliflower with tahini & baharat

 

Print Recipe
Baked whole cauliflower with tahini & baharat
This baked whole cauliflower will take centre stage of your dinner spread.
Course Vegetables
Cuisine Middle Eastern
Servings
servings
Ingredients
Dressing
Course Vegetables
Cuisine Middle Eastern
Servings
servings
Ingredients
Dressing
Instructions
  1. Preheat the oven to 210°C.
  2. Drizzle the oil into the base of an ovenproof pot. Take the cauliflower and smear the tahini all over it, then scatter over the baharat evenly, followed by the salt.
  3. Lay the broad bean pods into the base of the pot, lay the cauliflower on top and then scatter around the shallots, carrots and cherry tomatoes. Drizzle the pomegranate molasses over the cauliflower.
  4. Put the lid on and bake in the oven for 1 hour. Remove the lid then bake for a further 25 minutes, or until the cauliflower is tender in the middle.
  5. To serve, carefully lay the cooked cauliflower on a platter and surround it with the cooked vegetables. Remove the broad beans from the pods and scatter over.
  6. Drizzle the cauliflower with some of the dressing and garnish with with pomegranate arils and leaves from the baby carrots.
Dressing
  1. Combine all dressing ingredients in a bowl and, using a stick blender, blitz until emulsified.
Share this Recipe
  • Josie Spicer

    This is gorgeous and looks rather festive as well! This will be happening.

  • So glad cauliflower isn’t banned in my household. Another beautiful recipe… thanks, John!

  • Roasted veggies have never looked sexier, John!

  • Barry Ozmo

    my partner doesn’t eat cauliflower either.know what you mean.good example of right serving platter with food.exotic middle eastern vibes.

  • As you know, John, we share your love of cauliflower, and this version will hit the plates as soon as I get back from my conference. I love the color it turns – just gorgeous! Luckily, it’s pomegranate season here and the tree is loaded…

    • I’ll trade you some native finger limes for a couple of pomegranates! Our trees are finally fruiting the way they ought to be.

  • Margot Saville

    I’m making this tonight – I’ll take a photo but my photography is nowhere near your standard!

  • Stunning photos! And what a lovely dish. What a lovely vegetarian main dish this would make for Thanksgiving.

  • Sara (Belly Rumbles)

    Looks great John, tho I am not a massive cauliflower fan, and it happens to be my partners fave. This dish may win me over.

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