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Whole Roasted Cauliflower with Vegan Turmeric Sauce

Updated: Oct 31, 2020

I’ve been wanting to roast a cauliflower for a long time now, and what better than my favorite one from @abcvnyc😍🥦! Thank you @food52 for the recipe 😊🙏🏽! What makes this my favorite, is the variety of colors and flavors that somehow all tie in to create this sophisticated palate on your tongue 👅 ! And it’s so easy! Plus, when it takes an hour to roast a cauliflower (fun new fact I learned 😂) you have plenty of time to prep ingredients and sauces, and even clean up!

Here is the original recipe from Food52 😊

Mine with #lectinfree modifications is listed below!


For the pickled pearl onions, makes enough to save for a later recipe (any pickled onions on hand will do too*):

3 cups red pearl onions (white okay), halved lengthwise and peeled

1 1/2 cup red wine vinegar

2 Tablespoons sea salt

1 cinnamon stick

1/2 teaspoon fennel seeds

1/2 teaspoon whole black peppercorns

For the whole roasted cauliflower:

3 Tablespoons extra-virgin olive oil

1 Tablespoon sea salt

1 medium head cauliflower

For the pistachio-sesame condiment:

1/4 teaspoon sea salt

1/2 cup raw pistachios, roughly chopped

1 Tablespoon sesame seeds

Zest from 1/2 lemon

2 tablespoons extra-virgin olive oil

For the turmeric-tahini sauce:

2-inch piece peeled fresh turmeric

1/2-inch piece peeled fresh ginger

1tablespoon white miso (Miso is lectin-free, read Dr. Gundry's article here!)

1/4 cup tahini or almond butter

3 tablespoons apple cider vinegar

1/4 small shallot, roughly chopped

3/4 cup water

1/4 teaspoon sea salt

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons nutritional yeast

1 large pinch garam masala

To serve:

1 whole roasted cauliflower

1 Tablespoon pistachio-sesame condiment

1/4 cup Kalamata olives

1 Tablespoon fresh chopped parsley or herbs

7 or more thin petals pickled pearl onion

1 Tablespoon capers

Freshly cracked black pepper

Zest of 1 lemon

3 lemon slices


1. Make the pickled pearl onions in advance (at least one hour): Bring red wine vinegar and sea salt to a boil.

2. Place pearl onions, cinnamon stick, fennel seeds, and peppercorns in a large jar. Pour hot vinegar mixture into the jar. Let cool, then seal and refrigerate. You will have the bulk of this pickle to enjoy long after this recipe is done.

3. For the whole roasted cauliflower: Preheat oven to 400° F. Blend first 3 ingredients until smooth in a high-powered blender, like a Vitamix. Rub onto cauliflower head. Wrap in foil and bake for 45 minutes. Unwrap and roast at 375° F for an additional 20 minutes to brown and cook until fully tender. This may require more time based on size (for example, Romanesco cooks faster than other varieties). Check doneness by testing the tenderness of the bottom stem with a paring knife.

4. For the dried Kalamata olives: Place drained Kalamata olives in a dehydrator and dehydrate on 160° F degrees overnight (alternately, you can dry roast on your oven's lowest/warming setting). Remove and chop. Reserve (you will have leftover dried olives that you can sprinkle over salads).

5. For the pistachio-sesame condiment: Place all ingredients in a sauté pan and slowly cook over a very low flame until lightly toasted and the lemon zest is fully dried. Cool and reserve.

6. For the tahini sauce: Blend all ingredients in a high-powered blender, like a Vitamix, until very smooth.

7. To serve: Top hot cauliflower with pistachio-sesame condiment, olives, herbs, onions, and capers. Finish with fresh black pepper and lemon zest. Serve lemons and sauce on the side. Enjoy!

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