We are totally obsessed with WHOLE ROASTED CAULIFLOWER. This recipe is spiced with Ras el Hanout from our friends at Monsoon Coast on Salt Spring Island & a fresh Tahini sauce that knocks this one out of the park! #TastyTuesday #eatlocal #shoplocal
Spiced Whole Roasted Cauliflower
Recipe Type: Side Dish
Cuisine: Mediterranean
Ingredients
1 tbsp. Monsoon Coast Ras el Hanout
½ tsp kosher salt
¼ cup extra virgin olive oil
1 medium head cauliflower, leaves trimmed and bottom cut flat
¼ cup tahini
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 clove garlic, minced
¼ tsp each kosher salt and freshly ground black pepper
2 tbsp. chopped toasted almonds
¼ cup chopped cilantro leaves
Instructions
Preheat oven to 425°F
Combine spice blend, ½ tsp salt and oil; set aside.
Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 4 minutes. Drain well; place cut side down in greased baking dish. Insert tip of sharp knife into top of cauliflower in five random places. Brush spice mixture all over and into crevices. Roast in the center of oven for 20 to 25 minutes or until browned and tender.
Meanwhile whisk together tahini, ¼ cup boiling water, lemon rind, lemon juice, garlic, ¼ tsp. salt and pepper; whisk in a bit of extra water to thin sauce until thin enough to drizzle if necessary. Set aside.
Drizzle the tahini sauce over top of roasted cauliflower; sprinkle with almonds and cilantro. Cut into wedges and serve.
