There's many ways to enjoy this roasted cauliflower - add a drizzle of tahini and pomegranate seeds, or try it with dukkah instead to create a delicious crust!
1 whole cauliflower
2 tbs tahini (or more depending on cauliflower size)
1 tbs olive oil
pomegranate seeds (or dukkah if preferred)
1. Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to 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 (or leave salt out if you plan to sprinkle it 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 (approximately 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!