Whole Roasted Cauliflower with Tahini Sauce

A stunning side dish or main course for Meatless Monday, this whole roasted cauliflower is so delicious and amazingly easy to prepare. 

A cauliflower roast is a great way to impress guests with a beautiful presentation but it's also quite filling and nutritious making it a great way to replace meat for a tasty and satisfying vegetarian or vegan meal. The tahini compliments the cauliflower so well enhancing it with it's deep umami creating rich savory flavor. 

I love the blend of warm colors! Who says cauliflower has to be bland? Smoked paprika and a sprinkle of herbs makes this as appealing to the eye as it does to the palate. 

Creating this beautiful head of cauliflower couldn't be easier.
 
Lightly rub the entire head with olive oil then season with smoked paprika and coarse salt before roasting it for 40-45 minutes. Top with a creative herbed salt blend and serve with a drizzle of Tahini sauce and a little pesto or chimichurri. You will have a masterpiece! Occasionally, to dress this up even more for a special occasion, I add a garnish of toasted pine nuts and pomegranate arils. 
Cheers!
~Melisa
 

Whole Roasted Cauliflower with Tahini Sauce

Ingredients

For the Cauliflower Roast

 

1 whole head of cauliflower leaves removed

2-3 tablespoons Olive Oil

1 teaspoon Mel's Secret Spice Blend​ or other as you prefer

1 teaspoon smoked paprika

salt and pepper to taste

2 tablespoons Chimichurri or Pesto Sauce (optional)

For The Tahini Sauce

1/4 cup tahini

3 tablespoons olive oil

1 teaspoon garlic powder or 1 clove fresh grated garlic

2 tablespoons fresh lemon juice

water (enough to loosen the sauce to your preference)

salt and pepper to taste

Whisk all ingredients together in a small bowl.

Method

Heat an oven to 400 degrees.

Drizzle half the olive oil through the bottom core end of the cauliflower then drizzle the rest over the top and gently rub it all over the surface.

Place the cauliflower in a small cast iron pan or other heavy oven safe baking dish.

 

Sprinkle the head with some course salt and the smoked paprika then roast in the oven for 40-45 minutes until the top is lightly browned and you can insert a sharp knife easily into the middle.

Remove it from the oven, sprinkle with the herb salt blend or your own then drizzle with the chimichurri or pesto sauce (if using) and the tahini sauce.

Cut into slices or wedges and serve with the remaining tahini sauce and lemon wedges.

 

  • Instagram Social Icon
  • Facebook - White Circle
  • Pinterest - White Circle

Copywrite © 2019 by Melisa Smith