Whole Roasted Spiced Tahini Cauliflower
Ingredients
- 1 head cauliflower
- 1/2 cup tahini
- 1/2 cup warm water
- 2 cloves garlic crushed (optional)
- 1/4 cup lemon juice
- 1/2 cup orange juice •1/2 teaspoon smoked paprika
- 1/4 teaspoon harissa/baharat/ras el hanout spice blends (optional)
- 1 tsp turmeric powder •1 tsp cumin powder •pomegranate seeds for garnish (optional)
- fresh chopped parsley and coriander and mint for garnish •extra sauce to serve (optional)
Preparation
Preheat your oven to 175 degrees
Trim the bottom stems of the cauliflower and you may need to trim the bottom stalk so it sits flat in the tray
Whisk together the tahini, warm water, garlic, lemon juice, salt, paprika, and spices, if using
You should end up with about 1 1/3 cups tahini sauce
Put aside about 1/2 cup of the sauce, and use your hands to baste the cauliflower generously
Half way repeat the basting
There should be enough for extra sauce to serve later if not make some more
Line a tray with baking paper
Place the cauliflower on top
Optional is to lay fennel slices underneath to roast and caramelise underneath
If so marinate in orange juice and cumin for 15 minutes prior)
If using a Dutch oven, bake the cauliflower, covered, for 25 minutes
Remove lid and bake for another 20 minutes, or until browning and very tender through the center
If using a baking sheet, simply bake for 45-50 minutes, or until tender and browning
You want it soft but not falling apart
