Vegan | Whole Roasted Cauliflower with Tahini Sauce

Posted on March 7, 2020

We love this and have it as a main dish. I cut the olive oil and water in half, but kept the spices the same for the cauliflower marinade. If you have a large cauliflower, you might want to bump those back up.

Yield: 2 to 4 servings

Ingredients

Cauliflower:

1 medium head cauliflower

1/4 cup olive oil

1 1/2 tablespoons water

2 teaspoons sweet mild Spanish paprika

1 teaspoon kosher salt

freshly ground black pepper, to taste

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried parsley

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

 

Tahini Sauce:

1/4 cup olive oil

3 tablespoons tahini

1 tablespoon white vinegar

2 teaspoons lemon juice

kosher salt, to taste

freshly ground black pepper, to taste

 

Garnish:

chopped fresh parsley, for garnish

 

Method

Preheat oven to 400°F.

Wash and dry cauliflower. Cut off bottom stalk while leaving head intact. Pull of the green leaves. Place upsidedown on baking sheet.

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

Bake until fork easily pierces cauliflower, about 35 to 55 minutes.

While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth.

Remove cauliflower from oven. Put on a serving dish. Pour tahini sauce over cauliflower and garnish with parsley.

 

(Ref. Truffles and Trends blog.)