This whole roasted cauliflower is hands down the most impressive way to serve this simple vegetable. Roasting the cauliflower intensifies the flavour. The tahini, pistachios and rose petal garnish add extra flavour and texture, and make it such a sensational centrepiece.
- Preheat the oven to 180 fan. Trim the bottom of the cauliflower so that it can stand upright and place into a roasting tray. Rub half the olive oil all over the top and season with salt. Roast for one hour to one hour 15 minutes or until golden and tender.
- Remove from the oven and place onto a serving dish. Drizzle over the tahini and remaining oil and then garnish with the rose petals and pistachios. Serve immediately.
Serves 4 as a side
1 large cauliflower
2 tbsp olive oil
3 tbsp tahini
1 tbsp rose petals
10g smashed pistachio kernels