The whole roasted cauliflower — taken to deep colour, seasoned with cumin, coriander, and turmeric, served with tahini — became one of Ottolenghi's signature contributions to the mainstream vegetable repertoire. It demonstrated that cauliflower treated with the same respect as a primary protein — seasoned deeply, roasted at genuine heat — produces a result with complexity and satisfaction far beyond what the ingredient's reputation had suggested.
Cauliflower florets or a whole head roasted at high heat (220°C+) with cumin, coriander, turmeric, and olive oil until deeply coloured at the edges and nutty throughout. The high heat caramelises the floret surfaces while the interior remains tender.
Roasted spiced cauliflower against cold tahini sauce is one of the cleanest expressions of the contrast principle in Ottolenghi's cooking — hot against cold, caramelised against creamy, spiced against neutral. The cauliflower needs nothing more than the sauce and possibly pomegranate seeds for acid punctuation.
- The spice coating must be applied generously and evenly — every surface should be tinted yellow-orange from the turmeric - High heat is non-negotiable — 200°C produces pale, steamed cauliflower; 220°C+ produces caramelised, complex cauliflower - Don't move the florets for the first 15–20 minutes — allow the contact surface to develop full caramelisation before turning - The characteristic nutty aroma of properly roasted cauliflower is distinct from the sulphurous smell of steamed or over-boiled cauliflower — the Maillard reaction transforms the vegetable completely
OTTOLENGHI JERUSALEM — Technique Entries OT-01 through OT-25