Cauliflower with tahini sauce
4 servings
60 minutes
A whole head of cauliflower, slowly baked in the oven. It seems like a simple trick, but suddenly the old familiar cabbage begins to resemble... roast beef. With a golden crust and a tender, butter-like center. The author of the recipe is Israeli chef Eyal Shani, who made this dish a hit in his restaurants in Tel Aviv, Paris and Vienna.
1
Wash the cabbage under running water, do not cut the green leaves. Place the cabbage in a large pot, fill it with water up to 3/4, and add 10 grams of salt per liter of water.
- Cauliflower: 1 piece
- Salt: to taste
2
Bring the water to a boil, cover the pot with a lid, and cook the cabbage over medium heat for 5 minutes or a little longer; the cabbage should be slightly soft but remain crisp.
3
Remove the cabbage from the pot, place it in a colander over a bowl or on a board lined with paper towels. Leave for about 10 minutes to let all the moisture escape and cool down enough to handle.
4
Grease your hands with olive oil and rub it into the cabbage as if massaging the head. Then rub the cabbage with salt.
- Olive oil: 50 ml
- Salt: to taste
5
Place the cabbage head on a parchment-lined baking sheet stem side down (it can be trimmed for stability). Roast the cabbage in a preheated oven at 220 degrees until it is soft like butter inside and has a browned crust outside, about 40 minutes.
6
Prepare the sauce. Mix yogurt with chopped cilantro, tahini, and minced garlic. Add salt and pepper to taste.
- Plain (natural) yoghurt: 150 g
- Cilantro: 20 g
- Tahini: 3 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
7
Serve the cabbage directly on the tray so that everyone can cut themselves a piece along with the yogurt sauce with tahini.
