Whole Roasted Cauliflower with Lemon Tahini Sauce
Ingredients
Instructions
  1. Preheat your oven to 375F. Wash the cauliflower and trim its bottom stem. Pat it very dry.
  2. 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.
  3. 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.
  4. 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.
  5. Original recipe by The Full Helping https://www.thefullhelping.com/whole-roasted-lemon-tahini-cauliflower-and-sauce/