Roasted Whole Cauliflower with Green Tahini Sauce
by Yotam Ottolenghi
Ingredients
1 large cauliflower with its leaves intact
45g unsalted butter, softened to room temperature
2 Tbsp olive oil
wedges of lemon, to serve
coarse sea salt
For the Green Tahini Sauce
80g tahini
3 Tbsp lemon juice
80ml warm water
1 clove of garlic, crushed
15g flat-leaf parsley (if making by hand, it should be finely chopped)
sea salt
We have been customers for several years, and receive some of the most delicious veg ever. There is a choice between buying a box selected by GWG, which works out cheaper, or choosing from a list of items. Thoroughly recommended.
— Claire
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