Saucepan@saucepan · Shared this recipeFollowMiddle Eastern-Inspired · dinnerWhole Roasted Cauliflower With Tahini SauceA whole cauliflower is coated in a smoky spice blend, roasted until tender, and served over a creamy lemon tahini sauce.total1 hr 15 minprep15 mincook1 hrservings4Original recipe on itdoesnttastelikechicken.comKeep this recipeAdd a copy of Whole Roasted Cauliflower With Tahini Sauce to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 head cauliflower0.25 cup olive oil ), (or use vegetable broth or water for an oil-free option1.5 tsp garlic powder1.5 tsp onion powder1.5 tsp smoked paprika1.5 tsp ground cumin1.5 tsp ground turmeric1 tsp chili powder0.5 tsp salt0.5 tsp black pepper0.5 cup tahini3 tbsp lemon juice ), (about 1 lemon1 tbsp maple syrup or agave1 clove garlic, minced or pressed0.25 tsp salt0.125 tsp black pepper2 tbsp waterchopped fresh parsley or cilantro ), (optional for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat your oven to 425°F (220°C). Line a baking dish large enough to fit the cauliflower with parchment paper or lightly grease it.2Step 2: Use a knife or kitchen scissors to remove the leaves from the cauliflower, keeping the core intact. Trim the stem slightly so it sits flat.3Step 3: In a medium bowl, combine the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, ground cumin, turmeric, chili powder, salt, and pepper. Mix well.4Step 4: Place the cauliflower in the baking dish, top side up. Brush half of the spice mixture over the cauliflower.5Step 5: Flip the cauliflower over, stem side up, and brush the remaining spice mixture on the bottom to evenly coat the entire head. It's okay if a few white spots remain.6Step 6: Bake the cauliflower, stem side up, uncovered, for 30 minutes. After 30 minutes, carefully flip it over to be top side up, and continue roasting for another 20 - 30 minutes, or until the exterior is browned and tender all the way through when pierced with a knife.7Step 7: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until you reach a hummus-like consistency. The sauce should be thick and spreadable, not runny.8Step 8: Spread most of the tahini sauce on a serving dish, reserving 1-2 tablespoons of sauce. Place the roasted cauliflower on top of the sauce. Thin the remaining tahini sauce with 1-2 teaspoons of water if needed, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if using. Serve hot.getsaucepan.com/r/01348cb6-a76c-4ebe-9194-86fedf1622dd · Original: https://itdoesnttastelikechicken.com/whole-roasted-cauliflower-with-tahini-sauce/
