Whole Roasted Cauliflower with Takoyaki Style Sauce
Easy and delicious way to serve cauliflower. Whole roasted with a umami bomb sauce.
Servings: 4
Ingredients
- 1 head cauliflower 1.5-2 pounds
- 3-4 tbsp good quality olive oil
- salt and pepper
Takoyaki Sauce
- Kewpie Mayonnaise
- Okonomi Sauce
- Bonita Flakes or Furikake
- Green Onions for garnish
- Toasted Sesame Seeds for garnish
- Lemon wedges for garnish
Instructions
- Preheat oven to 450 degrees
- Wash and trim cauliflower. Remove leaves and cut stem even with the bottom of the cauliflower. Using a melon baller or paring knife, core cauliflower stem. Take care not to cut too much, you want to leave the stalks connected to the stem.
- Brush or squirt olive oil all over the top and bottom of the cauliflower. Season with salt and pepper and a little garlic salt (optional). I have used Momofuku Savory Salt for a bit more punch. The sauce will give it alot of flavor though.
- Roast for about 45-50 minutes. Pierce it with a knife, if it goes through fairly easy, it's done.
Takoyaki Sauce
- Can I call this a recipe? Basically squirt copious amounts of Kewpie mayo and Okonomi Sauce in zig zag lines all over the cauliflower. Sprinkle Bonita Flakes or Furikake all over and hit it with green onions and tossed sesame seeds let.
- Done. Bring it to the table in all it's whole roasted glory!
Notes
From the Japanese cookbook, Just One Cookbook. Kewpie imposter recipe!
For 1 cup of American mayonnaise (like Best Foods), add 2 Tbsp rice vinegar and 1 Tbsp sugar. Whisk until the sugar dissolves. For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.