Yield: 2 entrée portions or 4-5 side portions
1 head cauliflower
½ c. olive oil
½ lemon, juiced
1 tsp. Smoked paprika
1 tsp garlic powder
1 tsp coriander
1 tsp salt
1 tsp pepper
Sauce:
3 Tbl tahini
¼ c. + ¼ c. water
1 clove garlic, minced
Salt and pepper, to taste
Preheat oven to 400.
Line a baking sheet with foil or parchment paper.
Combine olive oil, lemon, garlic powder, coriander, paprika, salt and pepper.
Trim cauliflower base so it will sit flat on a baking sheet.
Flip cauliflower upside down so the stem side is up. Pour half of the seasoning mixture through the stem and roots and around the outside, rubbing the surface to coat. Flip it over and spread the remaining seasoning all over.
Roast for 30-45 minutes until the head is golden brown and can easily be pierced with a fork.
Prepare the sauce by combining all ingredients, beginning with just ¼ cup of water, whisking until it thickens. Add water gradually to thin the sauce to a consistency that will easily pour. Depending on the brand of tahini used, the oil content can vary greatly causing the variable amount of water needed
Serve the cauliflower warm over the tahini sauce adding fresh chopped parsley or cilantro to finish.
All the ingredients for this recipe can be found in the Farm Market! With 50% off veggies all winter its’s the perfect time to give this a try!
