For 4 people as an aperitif or as a starter, for 2 people as a main course
1 large, fresh cauliflower or 4 small ones with their leaves, olive oil, fleur de sel, freshly ground pepper, spices of your choice: cumin, zaatar, massala… a few leaves of parsley or coriander.
Tahini sauce option: 3 tbsp. to s. tahini (sesame paste), ½ yogurt or 3 tbsp. to s. water, 2 tbsp. to s. fresh lemon juice, spices, cumin, zaatar, salt, pepper.
Pepper sauce option: 2 tbsp. to s. marinated peppers (in winter) or fresh peppers (in summer-autumn) sliced, 2 tbsp. to s. olive oil, 1 tbsp. to s. lemon juice, salt, ground pepper.
The preparation
Trim the trunk and remove the larger leaves from the cauliflower, leaving only the tender ones. Bring a large volume of salted water to a boil, and blanch the cauliflower in it for 3 to 8 minutes, depending on its size.
Drain and let cool, then massage the cauliflower with olive oil. Sprinkle with salt, pepper and spices of your choice. Place in an ovenproof dish, pouring a glass of water at the bottom of the dish.
The cooking
Bake at 280 ° C or in grill mode, spreading the leaves a little flat, so that their tips do not burn. Meanwhile, mix together the ingredients for the sauces
and adjust the seasoning.
Remove from the oven when the top of the cauliflower is well toasted, if not almost burnt.
Dressage
Serve as an aperitif, as a starter or as a main course, accompanied or topped with sauce and garnished with a few leaves of parsley or fresh coriander.