Serving a whole-roasted cauliflower always impresses – and is arguably easier to prepare than cutting up florets into uniform sizes. In this straight-forward version, a whole head is steam-roasted until tender, then smeared with a delicious mix of tahini, lemon juice, parmesan, and Sazón [sah-sohn] spice blend before broiling it to caramelized richness. This recipe is adapted from Christopher Kimball’s Milkstreet.
2-pound head cauliflower, trimmed
¼ cup tahini
2 Tbsp lemon juice
1 tsp sugar or honey
4 tsp Sazón Spice Blend*
1½ tsp Chile Lime Sea Salt*
2 tsp extra virgin olive oil, plus more for brushing
¼ cup parmesan cheese, grated or shredded fine
garnish lemon wedges and sliced green onions
Heat oven to 475ºF with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush with oil. Place cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, about 35 to 45 minutes. Remove from oven; carefully open the top of foil but leave it in place; set aside.
While cauliflower cools, prepare the topping. In a small bowl, stir remaining ingredients together to form a thick-but-spreadable paste.
Heat the broiler. Spread the tahini mixture onto the entire surface of the cauliflower (will still be warm), then broil until deeply browned, 3 to 4 minutes. Transfer to a serving platter; garnish with sliced green onions and serve with lemon wedges.
Approximate Yield: 6 servings
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