This recipe comes from our friend Lindsey Baruch's new cookbook, Something Delicious. 

"If you ask me what you should make for a vegetarian main, I will most likely suggest this whole roasted cauliflower. It’s hard for me to find more vegetarian-forward main dishes that leave me satisfied, but this one really delivers. Garlicky tahini is drizzled over soft and tender shawarma-spiced roasted cauliflower, then rounded out with crunchy quick-pickled dilly onions. It has the heat from the shawarma spice, the cooling effect from the tahini, and the crunch from the onions—quite literally an all-in one meal. Trust me, you will be comin’ back for seconds (and thirds)."

Serves: 4
Time: 1 hour

INGREDIENTS

For the shawarma-spiced cauliflower
2 small heads cauliflower (1 ½ to 2 pounds each)
1 tsp ground cumin
1 tsp ground coriander 
1 tsp smoked paprika
1 tsp ground turmeric 
1 tsp Diamond Crystal kosher salt
1 tsp freshly ground black pepper 
½ tsp ground cinnamon
½ tsp cayenne pepper
½ c extra-virgin olive oil

For the garlicky tahini 
¼ c Seed + Mill Organic Tahini 
2 large garlic cloves, minced or grated
Juice of ½ large lemon 
2 tbsp cold water or 2-3 ice cubes
Kosher salt and freshly ground black pepper

For the quick-pickled onions
½ small red onion, thinly sliced
1 tbsp extra virgin olive oil
½ tsp toasted sesame seeds, plus more for sprinkling
Juice of ½ large lemon
¼ c roughly torn fresh dill
Kosher salt

STEPS

1. Preheat your oven to 400°F. Line a sheet pan with parchment paper. \
2. Make the Shawarma-Spiced Cauliflower: Cut away the green leaves and stem from the cauliflower, leaving the core intact. In a steamer basket or a wide deep pot, bring a few inches of water to a boil. Add your cauliflower and steam over medium-high heat until the cauliflower is crisp-tender, 8 to 10 minutes. You should be able to easily pierce it with the tip of a paring knife.
3. Make the shawarma spice rub: Meanwhile, in a large bowl, combine the cumin, coriander, paprika, turmeric, salt, black pepper, cinnamon, and cayenne. Mix well, then stir in the olive oil.
4. One at a time, use tongs to carefully transfer each steamed head of cauliflower to the bowl of spice rub. Let sit to cool for 5 minutes, then turn to coat all sides. Transfer the cauliflower to the lined sheet pan. Spoon the rest of the spice rub over both. (Hold onto the spice rub bowl for making the pickles.)
5. Transfer to the oven and roast until the cauliflower is completely tender and a golden crust forms on the outside, 30 to 40 minutes. You can test this by placing a fork into the cauliflower—if it goes in easily, it is tender and ready!
6.  Prepare the Garlicky Tahini: While your cauliflower is in the oven, in a small bowl, whisk together the tahini, garlic, lemon juice, cold water or ice cubes, and pinch of each of salt and black pepper. Stir well to combine, then stir occasionally while the cauliflower continues to roast. As the ice melts (if you used it), you’ll get a thick, smooth, and creamy sauce. If the mixture is too thick and pasty, add more ice or water as needed.
7. Make your Quick-Pickled Onions: In the bowl used for the spice rub, combine the red onion, olive oil, sesame seeds, lemon juice, dill, and salt to taste. Toss to combine and let sit until serving time.
8. To serve: Once the cauliflower is done, transfer it to a serving platter. Drizzle the garlic tahini over the cauliflower, allowing it to seep into the crevices. Reserve any extra sauce for serving alongside the cauliflower. Sprinkle your cauliflower with toasted sesame seeds and your quick- pickled onions. Serve the cauliflower whole, or slice it into wedges.