Roasted Cauliflower With Tahini

Roasted Cauliflower With Tahini
There are many ways to enjoy this roasted cauliflower - add a drizzle of tahini and pomegranate seeds, or try it with dukkah to create a delicious crust!
 
INGREDIENTS
1 whole cauliflower
2 tbs Seed + Mill Organic Tahini (or more depending on cauliflower size) 
1 tbs olive oil
Pomegranate seeds, or dukkah
Sea salt
 
STEPS
1. Place a heavy oven-proof skillet or a baking sheet on the middle rack of your oven, place a small pan of hot water on the floor of the oven,  and preheat the oven to 375 °F. The small pan of hot water will help create steam.
2. Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem.
3. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt (skip the salt if you plan to sprinkle with dukkah).
4. Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, about 1 hour. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
5. When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
6. Drizzle with tahini and pomegranate seeds, or alternatively you can paint tahini over the roasted cauliflower and cover it in dukkah to create a crust. 
 
Find our favorite dukkah recipe here!




Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."