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Whole Roasted Cauliflower with Tahini Sauce

Ingredients:

  • 1 large head cauliflower

  • 1/2 cup olive oil

  • 3 tablespoons water

  • 2 teaspoons paprika

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cumin

  • 1/8 teaspoon cayenne pepper

Tahini Dressing:

3 hints to change it up:
1. Double quantity of dressing for a great fresh Kale salad later in week!
2. Bake Cauli as above and enjoy (still super tasty) no dressing needed.
3. Simply bake a head of cauliflower with olive oil, and Salt then add dressing.)

  • 1/4 cup olive oil

  • 3 tablespoons tahini

  • 1 tablespoon white vinegar*2 teaspoons lemon juice

  • Salt + black pepper, to taste

  • Fresh parsley, for garnishing

Instructions:

  • Preheat oven to 400 F. Line a baking sheet with parchment paper.

  • Wash and dry cauliflower. Cut off bottom stalk of cauliflower while leaving head intact. Peel off the green leaves. Place upside down on baking sheet.

  • Whisk together the olive oil, water, and spices. Pour 2/3rds of oil mixture into crevices of upside down cauliflower. Flip right side up and brush the top evenly with remaining oil.

  • Bake until fork pierces cauliflower easily, 35-55 minutes, or until desired texture.

  • While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. Chop up some fresh parsley.

  • Pour tahini sauce over cauliflower, garnish with fresh parsley, and serve warm.