ROTISSERIE CAULIFLOWER
Slow-roasted on the rotisserie until tender and golden, this whole cauliflower transforms into a deeply flavorful centerpiece. As it turns, the warm spices and olive oil create a caramelized exterior while the inside becomes soft, nutty, and perfectly cooked.
INGREDIENTS
2 small cauliflowers, left whole
5 tbsp extra virgin olive oil
1 tsp smoked paprika
1 clove garlic, minced
1 tsp fine sea salt
1 tsp ground coriander
1 tsp cumin
1 tbsp parsley leaves, chopped
For the Yogurt Tahini Sauce:
6 tbsp full-fat Greek yogurt
3 tbsp tahini
1 lemon, zested and juiced
Salt & pepper, to taste
1 tbsp za’atar (optional)
RECIPE
1. In a small bowl, mix olive oil, smoked paprika, garlic, salt, coriander, and cumin.
2. Brush the mixture evenly over the whole cauliflowers.
3. Insert the rotisserie shaft lengthwise through each cauliflower and secure with the forks.
4. Place into Fritaire, attach the rotisserie motor, and roast at 350°F for about 1 hour, until tender.
5. Brush occasionally with the remaining oil and spice mixture while roasting.
6. While cooking, whisk together yogurt, tahini, lemon zest and juice, salt, pepper, and za’atar (if using).
7. Once soft and golden, remove the cauliflower and break into thick chunks.
8. Spoon the yogurt tahini sauce over the cauliflower and finish with chopped parsley.