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Whole roasted cauliflower with garlicky tahini
Try this simple yet, elegant dish to please all vegetarians at Thanksgiving dinner. The goal is to let your guest get their hands dirty…bring it to the table whole with a knife and let them do the work – it’s so much fun!
YIELDS
4
TO
5
Ingredients
Tahini
- 1 1/2 cup raw tahini
- 1/2 lemon, juiced
- 1 garlic clove
- Kosher salt, to season
- 1/4 cup water
Cauliflower
- 1 head cauliflower
- 1/2 cup olive oil
- Kosher salt or sea salt
- 1 tablespoon sesame seeds
- 1/4 pomegranate seeds
- 1/3 cup fresh mint leaves
Directions
Tahini
- In a bowl, combine the tahini with salt, garlic, lemon juice and water, and mix.
- Keep adding water until it smooths out and becomes a lighter colour. Check for seasoning, you might need more salt or lemon juice.
Cauliflower
- Preheat the oven to 450° F.
- Fill a large pot with 10 cups of water and bring it to a boil. Place the cauliflower in, cover and let cook for five to seven minutes, depending on the size.
- Remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.
- Drizzle with olive oil all over and season well with salt.
- Return to the oven and let roast for 30 to 40 minutes, depending on how hot your oven gets.
- Remove from the oven when it's golden and charred all over and place on a serving plate.
- Finish with a little more olive oil and a sprinkle of salt.
- Drizzle with a nice amount of garlicky tahini and garnish with toasted sesame seeds, pomegranate seeds and mint. Enjoy!
