Tahini Drizzled Cauliflower Head
Whenever I see a whole roasted cauliflower with tahini at a restaurant, it is absolutely the first thing I order. 100% of the time. Tahini is a great base flavor, it’s nutty and rich, but can be a little overwhelming on its own. At restaurants I’ve seen versions with date, pistachio, and mint, and for this recipe I decided to incorporate my favorite spice, turmeric, for its gorgeous color and incredible anti-inflammatory properties. Turmeric, tahini, and fresh parsley creates a zesty Mediterranean flavor on crispy broccoli, you’ll feel like your kitchen just turned into your favorite restaurant!
Ingredients
1 head cauliflower
1/3 cup tahini
1 Tbsp lemon juice
3 cloves garlic
1 tsp turmeric
1/4 cup fresh parlsey
1/4 cup water
salt & pepper to taste
Directions
Preheat your oven to 375. Spray cooking oil of choice on cauliflower head, or coat with regular olive oil. Add salt and pepper to taste. Roast whole head of cauliflower on a baking sheet in the oven for ~1 hour, you can poke it with a fork to see how soft it is on the inside.
To make the sauce, combine tahini, lemon juice, water, garlic, and turmeric in a blender and blend until it’s a more runny consistency. Chop parsley and stir it in the tahini sauce. Once your cauliflower is done, place it on a plate and drizzle your tahini sauce over it. Enjoy!