Whole Roasted Cauliflower
Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. We enjoy it any time as a delicious side or main dish.
- 3 tbsp tahini
- 2 tbsp water
- 2 tbsp lemon juice
- 1/2 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp oregano dried
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 large cauliflower
Preheat the oven to 350ºF
Mix all the ingredients in a bowl (except the cauliflower) until well combined.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. Check it at 50 minutes. You may choose to keep it al dente or continue cooking until softer.
Remove from the oven and allow to slightly cool before serving.
Note: As a main dish, this serves about 2. As a side dish, it should serve 4.
For baking as florets, simply break the cauliflower into florets. Stir these into the sauce until well coated. Roast about 30-40 minutes, stirring about half-way through. The florets should be golden-brown and tender.
Use any herbs or spices you want or have on hand.
You could also add some minced garlic
Calories: 249kcalCarbohydrates: 28gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 427mgPotassium: 1412mgFiber: 10gSugar: 9gVitamin A: 109IUVitamin C: 212mgCalcium: 140mgIron: 3mg