Cooked - Whole Roasted Cauliflower With Tahini

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Whole Roasted Cauliflower With Tahini

4.0

1 head cauliflower (medium, about 2 lbs)

2 tbsp avocado oil (or olive oil)

1 tbsp dijon mustard

1 lemon (juiced)

2 cloves garlic (minced)

¾ tsp turmeric

1 tsp Italian seasoning

1 tsp sea salt

½ cup tahini (stirred well)

1 lemon (juiced)

1 tbsp dijon mustard

1 tsp maple syrup

1 pinch salt

½ cup water

½ cup fresh parsley (chopped)

1 cup fresh sage leaves

1 shallot (small, finely chopped)

1 tbsp red wine vinegar

1 clove garlic (minced)

¼ tsp sea salt

Preheat the oven to 400F.
Remove the stems from the cauliflower and set them a side. Fill a large pot with water, bring to a boil, and place the entire cauliflower head in the boiling water for 12 minutes, until tender.
Meanwhile, combine the rub ingredients in a bowl and mix until smooth.
Drain the cauliflower. Place the cauliflower in a casserole or roasting dish and pour the rub ingredients over top. Using a barbecue brush, ensure the surface is evenly covered. Roast in the oven for 30 minutes, until soft.
While the cauliflower roasts, prepare the tahini sauce in a jar. Add more water 1 tablespoon at a time to get your desired consistency. You can also prepare the green garnish at this time, with the parsley, sage, shallot, red wine vinegar, garlic and salt.
Once cooked, remove the cauliflower from the oven. On a serving platter or plate, pour half the tahini sauce down. Place the cauliflower over top, and pour the remaining sauce. Garnish with the herb salsa and enjoy immediately.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 84 weeks ago

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