Tahini-Roasted Cauliflower With Lemony Herb Oil

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Dinners, in the traditional sense, are usually centered around one main dish. For a stunning centerpiece that looks as amazing as it tastes, you have to try this roasted whole cauliflower. Along with being absolutely gorgeous, it is craftily spiced, rubbed down with a nutty tahini coating, drizzled with lemony herbs, and eventually garnished with roasted almonds.

 

 

TAHINI-ROASTED CAULIFLOWER WITH LEMONY HERB OIL [VEGAN]

INGREDIENTS

  • 1 medium-sized cauliflower
  • A handful of toasted almonds

FOR THE BAHARAT SPICE BLEND:

  • 1 1/2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 5 cloves
  • 1 teaspoon cardamom seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 tablespoon paprika
  • 1 teaspoon turmeric

FOR THE TAHINI COATING:

  • 3 tablespoons tahini
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon baharat spice blend (see above)
  • 1 tablespoon water
  • 1/2 teaspoon salt

FOR THE LEMONY HERB OIL:

  • A bundle of parsley
  • A bundle of cilantro
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • A pinch of salt

PREPARATION

TO MAKE THE BAHARAT SPICE BLEND:

Toast peppercorns, coriander, cumin, and cloves on a hot dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add rest of the spices and mix together.

TO MAKE THE TAHINI COATING:

Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.

TO MAKE THE LEMONY HERB OIL:

  1. Blend all ingredients into a smooth, pesto-like paste.

TO MAKE THE CAULIFLOWER:

Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.

Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.

Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.

Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.

Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.

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