Tahini Roasted Whole Cauliflower
This recipe is a quick and easy meal to feed a family or crowd. It is a vegetarian main course that is wholesome, healthy and delicious which can be served in under 45 minutes.
Equipment
- Mixing bowl
- Rubber spatula
- Baking tray
- Baking paper
- Knife
- Brush
Ingredients
- 1 tsp paprika powder
- 1/2 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp dried herbs
- 1/2 tsp turmeric powder
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 3 tbsp cup tahini
- 1 tsp crushed black pepper
- 1/4 cup fresh orange juice
- 1 large cauliflower head 1.2kg
- 3 onions quartered
To serve:
- Olive oil
- Parsley
- Sesame seeds
- Pine nuts
- Couscous
Instructions
- Preheat the oven to 180 deg C. Line a baking tray with baking paper and add the quartered onions, set aside.
- In a small bowl add the paprika, black pepper, cumin, dried herbs, turmeric, cinnamon, salt, garlic, tomato paste, tahini, crushed black pepper and oranger juice, mix until smooth.
- Prep the cauliflower by flipping it upside down and the stalk should be facing upwards. Using a knife make cuts around the stalk and remove it out, you can save the stalk to make a soup or stock.
- Flip the cauliflower once more and place it on the lined baking tray on top of the onions. Pour over the sauce and brush it generously into the nooks and crannies of the cauliflower.
- Roast the cauliflower at 180 deg C for 35-38 mins until cooked through. I prefer a little crunch in the cauliflower so I cook it for 30-35 mins.
- Serve with couscous, olive oil, parsley, sesame seeds and pine nuts.
Notes
- The cooking time for the cauliflower will vary depending on the size of the cauliflower, hence you want to poke a knife into the cauliflower to check its doneness.