Rotisserie CauliflowerUpdated 19 days ago

Rotisserie is not just for meat and chicken! This rotisserie cauliflower is delicious, spiced and cooked to perfection. It works beautifully with the yogurt tahini sauce, but, if you ask me, another perfect variation would be to serve it with Romesco sauce.

🎥 Rotisserie Cauliflower

INGREDIENTS:

• FOR THE CAULIFLOWER:
  • 2 small cauliflowers, left whole
  • 5 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 2 garlic cloves, minced
  • 1 tsp fine sea salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp parsley leaves, chopped
• FOR THE YOGURT TAHINI SAUCE
  • 6 tbsp full fat greek yogurt
  • 3 tbsp tahini
  • 1 lemon, zested and juiced
  • A pinch of salt and pepper
  • 1 tbsp za'atar (optional)

RECIPE:

MAKE THE ROASTED CAULIFLOWERS

1. In a small bowl combine the olive oil, paprika, gaerlic powder, salt, coriander, and cumin. Use the mixture to evenly cost the cauliflowers.
2. Force the rotisserie shaft lengthwise though the cauliflowers, center and fix it with the 2 forks.
3. Place the rotisserie spit with the cauli flowers at 350F for 1 hour, or until the cauliflowers turns soft, brusing the cauliflowers from time to time with the olive oil and spices mixture.
4. While the cauliflowers are roasting,

MAKE THE TAHINI YOGURT SAUCE

1. In a medium bowl mix the yogurt, tahini, lemo juice and zest, salt, pepper and za'atar (if using) until well combined.
2. Once the cauliflowers are cooked and soft, remove them and break into thick chunks.
3. Serve the cauliflower chunks and on a plate, pour sauce over cauliflowers and drizzle with parsley leaves.