Ingredients
- 1 Large Cauliflower, broken into florets
- Himalayan Sea Salt and Ground Black Pepper, to taste
- 1 tsp of Baharat Seasoning
- 3 TBS EVOO
Tahini Sauce
- 2-3 Garlic Cloves
- 1 Cup Tahini
- 1/2 Water
- I cup finely chopped cilantro or parsley
- 1/4-3/4 c Lemon juice (to taste)
- Salt (to taste)
Optional: Garnish with Sesame Seeds
Recipe
Recipe Difficulty: Ambitious Dishwasher to Lazy Prep Cook
Equipment:
- Sheet Pan
- Foil
- Whisk
- 2 Bowls
- Preheat oven to 450 degrees Fahrenheit
- Place cauliflower florets in a bowl.
- If starting with whole cauliflower, cut into florets:
- Cut the stem off.
- Cut the cauliflower vertically down the center
- Cut away the middle stem creating a triangular shape in the middle /\ like so.
- Cut from the bottoms of the stems towards to flowers to eliminate crumble.
- If starting with whole cauliflower, cut into florets:
- Add 2 TBS of EVOO and seasonings, toss in bowl so oil and spices are evenly distributed.
- Evenly spread cauliflower onto sheet pan, drizzle with remaining TBS of EVOO, cover completely with foil, tucking the sides in and leaving space above the cauliflower for steam.
- Place in oven for 25 minutes.
- Remove foil after 25 minutes and stir.
- Roast for another 20-30 minutes until a delicate brown.
Tahini Sauce:
- Finely mince garlic
- Combine tahini, 1/4 of water and whisk slowly add lemon juice. Taste. If it’s lemony enough, add more water until you get the consistency of runny yogurt.
- Add garlic, parsley (or cilantro) and salt.
- The lemon juice will turn the parsley slightly brown, don’t worry.
Drizzle sauce over cauliflower, or serve it on the side.
