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:
- 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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