Roasted Cauliflower Head with Tahini Sauce @somethingnutritious

Roasted Cauliflower Head with Tahini Sauce

4 servings | 1 hour 15 minutes

1 large cauliflower head
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
2 tablespoons olive oil, plus more for drizzling
Chopped cilantro or parsley, for serving
1 tablespoon sesame seeds, for serving

Tahini Sauce:
1/4 cup tahini
1/4 cup cold water
1 1/2 tablespoons lemon juice
1 garlic clove, crushed or finely grated
1/2 teaspoon ground turmeric
1/4 teaspoon salt

Preheat the oven to 400°F/200°C. Bring a large pot of water to a boil. Rinse the cauliflower and trim off the leaves, keeping the stem intact. Place the whole cauliflower in the boiling water and cook, uncovered, 20 minutes, until a knife pierces the center with slight resistance. Drain carefully and transfer the cauliflower to a deep baking dish or a rimmed sheet pan.

In a small bowl, whisk together the salt, black pepper, paprika, garlic powder, ground cumin, and olive oil. Use a pastry brush or spoon to coat the cauliflower evenly with the spice oil, working into the florets and around the stem.

Roast the cauliflower in the preheated oven 40 to 45 minutes, until deeply golden and tender. For extra caramelization, broil on high 2 to 3 minutes at the end, watching closely to prevent burning.

While the cauliflower roasts, whisk together the tahini, cold water, lemon juice, crushed garlic, ground turmeric, and salt until smooth and creamy. If the sauce is too thick, whisk in additional cold water, 1 teaspoon at a time, until you reach the desired pourable consistency.

Remove the cauliflower from the oven and transfer to a serving platter. Drizzle the turmeric tahini over the cauliflower, scatter the sesame seeds and chopped cilantro or parsley over the top, and finish with a light drizzle of olive oil if desired. Serve warm.

#cauliflowersnacks #cauliflowerrecipe #sidedishrecipes

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