Roasted whole cauliflower from Ottolenghi Simple (page 94) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad with tahini and za'atar; Spring onion and herb salad; Green tahini sauce; Roasted baby carrots with harissa and pomegranate; Roasted beetroot with yoghurt and preserved lemon; Couscous, cherry tomato and herb salad; Grilled lamb fillet with almonds and orange blossom

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • carolyn_bhwd0z on June 01, 2026

    Don’t overcook

  • Chefalisha on April 05, 2026

    I don’t think you need to parboil

  • heather358 on December 01, 2024

    This was a huge hit as a starter at last night's dinner party, guests loved the crunchy exterior of the cauliflower with the soft creamy stems and the delicious tahini sauce, and they took the leftover dipping sauce home with big smiles. Will make this a regular in the cauliflower rotation.

  • DKennedy on December 04, 2023

    The green tahini sauce is the favorite recipe part. Just sheet pan roast cut cauliflower as you normally would, and serve with the sauce.

  • Acarroll on November 23, 2023

    Good, but too buttery/oily for my taste. Next time I'd cut in wedges for more even cooking. I served it with romesco from the New Classics book by Marcus Wareing, since we have a sesame allergy in the house. The romesco paired well with it.

  • rhb on November 18, 2022

    Just fabulous with the Green Tahini Sauce. Basting didn't really work...the butter/oil just kind of burned on the baking sheet. Next time, I will put on parchment and brush with a little extra butter/oil a few times.

  • KarinaFrancis on April 25, 2022

    I was trying to recreate a dish I had at a restaurant and used this recipe as a base. My cauliflower opened up which didn’t seem to happen to others, it was delicious and made for lots of charred crispy bits so I was happy about it. Note to self use more salt in the pre boil.

  • Ganga108 on January 01, 2022

    So easy to make and utterly delicious. And simple it is – par boiled then roasted with butter and oil before serving with a green tahini sauce. Elements of Ottolenghi, without all the hoohaa of his other books.

  • Baxter850 on November 05, 2020

    This was good (not great). A lot more work and time involved than with other recipes although the whole head does make for a nice presentation. Enjoyed the green tahini sauce.

  • Rutabaga on September 12, 2020

    Yum! I've made roasted cauliflower plenty of times, but always cut into florets, never whole. It worked amazingly well, and was delicious served with both tahini sauce and feta garlic sauce. I will definitely make this again.

  • Jesmondgirl on March 14, 2020

    Simple and tasty.

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