Whole Roasted Cauliflower with a Trio of Sauces

 

I first tried making whole roasted cauliflower for the Thanksgiving 2014 meal and to be honest it wasn't great. I don't think it cooked all the way through and it generally just looked kind of sad. Then I've had whole roasted cauliflower a few times including most recently as an appetizer in New Orleans and I was thinking about how it's just such a showstopper that I wanted to try again. Dave was initially skeptical but this whole roasted cauliflower turned out amazing. I think the spice rub helped add good color, the trio of sauces really helped to complement the roasted cauliflower and enhance the flavors. I prepped all three sauces the day before (but didn't cook the tomato sauce until the day of or add the chickpeas). 

Serve with:
Baked Brie with Fig, Pistachio, and Walnut
Spiced Cranberry Paloma
Herby Mushroom Croissant Stuffing

Recipe from Rebel Recipes. 

Ingredients
-1 medium cauliflower leaves removed
-1 tablespoon smoked paprika
-1 teaspoon garlic granules/powder
-Pinch sea salt
-Olive oil to drizzle

For the smoky tomato & almond sauce
-1 jar sun-dried tomatoes drained and rinsed
-1 teaspoon garlic powder
-1 teaspoon cumin seeds
-1 tablespoon smoked paprika
-100 grams ground almonds
-1 tablespoons apple cider vinegar
-3 tablespoons extra virgin olive oil
-1/2 cup water
-Fine sea salt and freshly ground black pepper
-Pinch chili flakes
-1 can chickpeas drained

For the cucumber yogurt dip
-1/2 cucumber grated
-1 cup Greek yogurt
-Juice of 1/2 lemon
-1 clove garlic minced–optional
-1/2 teaspoon sea salt
-Twist black pepper

For the tahini dressing
-Juice of 1/2 lemon
-1 tablespoon tahini
-Splash of water
-2 tablespoons extra virgin olive oil
-1/2 teaspoon sea salt
-Twist black pepper

For the toppings
-Toasted pine nuts
-Fresh herbs

To make the tomato sauce
Drain and rinse the sun-dried tomatoes. Add them along with all the other ingredients to a food processor and blitz to a thick sauce. Add liquid as needed if the sauce is too thick. Add the sauce along with the chickpeas to a small saucepan and heat.

To make the cucumber dip
Grate the cucumber and squeeze out as much moisture as possible before transferring to a small bowl. Add all the other ingredients and mix well.

To make the tahini dressing
Add all the ingredients to a small bowl and thoroughly mix.

Preheat the oven to 350. Add the whole cauliflower to a pot of boiling water and cook for 5 minutes. Drain and pat dry. Rub the smoked paprika, garlic powder, and salt all over the cauliflower. Drizzle with olive oil and roast for 45 minutes.

Serve topped with toasted pine nuts and chives.