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Whole Roasted Cauliflower

Name: Whole Roasted Cauliflower
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Ingredients: 750 g Cauliflower (whole head); 2 tbsp Extra Virgin Olive Oil; 1 tsp Cumin Powder; 1 tsp Paprika (smoked); 1 tsp Salt (fine); 60 g Tahini; 30 ml Lemon Juice; 1 clove Garlic (finely grated); 45 ml Water (cold); 50 g Pomegranate (seeds); 10 g Parsley (finely chopped)

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Simmering the head before it goes in the oven cooks the core, so the outside can brown without the spice crust turning bitter. Pat the cauliflower dry before rubbing on the oil or the spices slide off. The tahini sauce stiffens when the lemon juice goes in and loosens again as you whisk in the water; add a spoonful more water if it is still too thick to pour. The sauce can be made while the cauliflower roasts and is best at room temperature.

VeganGluten-FreeDairy-FreeNut-Free

1 hr 15 minstart to table

10 min prep · 1 hr 5 min cookServes2× half head452 kcal a serving

Cook · 1 hr 15 min

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A whole roasted cauliflower on a plate, cut in half, with tahini sauce poured over it and pomegranate seeds and chopped parsley scattered on top.

Ingredients

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Method

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Per serving

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452

Calories

13 g

Protein

30 g

Carbs

36 g

Fat

12 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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