Cauliflower is probably my favorite vegetable and I could eat it cooked like this every day. One of my chefs, Matthew Wihongi, created this recipe for our catering business and it really wows. If you don’t have time to slow roast the cauliflower, parboil it until it is soft enough to pierce with a fork. Then put it in the oven with the saffron liquid and baste until golden.
Recipes excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018.
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Source: Jewish Living