Roasted cauliflower is one of my fall and winter faves. Especially when whole roasted, cauliflower subs well as a main. This dish is simple, filling, and it plates beautifully. The best part is you can prep the cauliflower ahead of time and then just pop it in the oven an hour before you'd like to eat.
Here's the recipe.
Tahini & Turmeric Crusted Cauliflower
Ingredients
4 tablespoons tahini
4 tablespoons lemon juice
4 tablespoons water
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 1/2 teaspoons turmeric
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
2 heads of cauliflower
Chopped fresh parsley, for garnishing
Method
Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside.
Mix all the marinade ingredients together in a small bowl. Whisk until well combined.
Trim the base of the cauliflower heads to remove any green leaves, and the woody stem. Pat dry after washing and then brush the marinade over the entire surface, using 1/2 of the marinade for each head of cauliflower.
Place the cauliflower heads in the oven and roast 65-75 minutes until golden brown. If you would like a bit more browning, you could turn the heat up in the final 10 minutes or so.
Cut into slices and top with chopped fresh parsley. Enjoy!
Here's the recipe.
Tahini & Turmeric Crusted Cauliflower
Ingredients
4 tablespoons tahini
4 tablespoons lemon juice
4 tablespoons water
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 1/2 teaspoons turmeric
1 1/2 teaspoons sea salt
1 teaspoon ground black pepper
2 heads of cauliflower
Chopped fresh parsley, for garnishing
Method
Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside.
Mix all the marinade ingredients together in a small bowl. Whisk until well combined.
Trim the base of the cauliflower heads to remove any green leaves, and the woody stem. Pat dry after washing and then brush the marinade over the entire surface, using 1/2 of the marinade for each head of cauliflower.
Place the cauliflower heads in the oven and roast 65-75 minutes until golden brown. If you would like a bit more browning, you could turn the heat up in the final 10 minutes or so.
Cut into slices and top with chopped fresh parsley. Enjoy!
