Whole Roasted Cauliflower with Tahini and Spicy Herb Sauce
Whole roasted cauliflower with tahini and spicy herb sauce is a dinner table stunner! The creamy tahini and spicy green herb sauce are the chefs kiss on top of the crispy whole roasted that's beautiful and delicious.
Equipment
- 1 cutting board
- 1 wire roasting rack
- 1 baking pan
- measuring cups
- 1 small mixing bowl
Ingredients
- for the cauliflower:
- 1 medium-sized head of cauliflower
- 3 tbsp. avocado oil
- 2 tsp. kosher salt
- for the tahini dressing:
- 1/2 cup tahini
- juice of 1/2 of a lemon
- 1 tsp. garlic powder
- 1 tbsp. maple syrup
- 1 tsp. salt
- 3/4 cup water + more if needed to thin out the dressing
- for the spicy herb sauce:
- 1 cup parsley
- 1 cup cilantro
- 2 garlic cloves
- 2 jalapeños deseeded
- splash of lemon juice
- 3/4 tsp. cumin
- 1/2 tsp. sumac
- 1/2 tsp. pepper
- 1/2 cup olive oil
Instructions
- Fill a large pot with about 2 inches of water and bring to a boil. Add the whole head of cauliflower and cover to steam for about 10-12 minutes. Preheat the oven to 475 degrees F.
- Use tongs to lift the cauliflower out of the water and on to a baking sheet topped with a cooling rack. Placing the cauliflower on top of the rack allows for heat to circulate around the entire cauliflower.
- Top with avocado oil, and salt and place in the oven to roast for approximately 50-55 minutes until the florets are golden brown.
- While the cauliflower is roasting make the tahini sauce by whisking together all of the ingredients until a creamy, drippy sauce forms. Add 1 tbsp. of water at a time after the initial amount of water and whisk until the consistency is thin enough to drizzle.
- Next, prepare the spicy green herb sauce by adding all of the ingredients to a food processor. Pulse until well combined and set aside.
- Remove the cauliflower from the oven. Place on a dish or plate and drizzle with the tahini and then the spicy green sauce. Garnish with a dash of salt, fresh mint and sliced chili peppers if desired. Enjoy!