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Ingredients
- 1 medium head cauliflower 6-7 inches in diameter
- 1/2 cup tahini
- ½ cup warm water
- 2 cloves garlic crushed
- ¼ cup lemon juice
- ¾ teaspoon Salt
- ½ teaspoon smoked paprika
- ¼ teaspoon harissa powder optional
- Pomegranate seeds for garnish (optional)
- Fresh chopped parsley or cilantro for garnish (optional)
Ingredients
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Instructions
- Preheat your oven to 375F. Wash the cauliflower and trim its bottom stem. Pat it very dry.
- Whisk together the tahini, warm water, garlic, lemon juice, salt, paprika, and harissa, if using. You should end up with about 1⅓ cups tahini sauce. Put aside about ½ cup of the sauce, and use a brush or your hands to baste the cauliflower generously.
- Line a Dutch oven or a baking sheet with foil or parchment. Place the cauliflower on top. 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.
- Cut cauliflower into six wedges. Serve with all of the remaining tahini sauce, or keep leftovers for salads or as a dip. Stays fresh for about 5 days. Sprinkle with pomegranate seeds and fresh herbs, if desired.
- Original recipe by The Full Helping https://www.thefullhelping.com/whole-roasted-lemon-tahini-cauliflower-and-sauce/
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