Whole Roasted Cauliflower With Turmeric Tahini Food

TURMERIC-SPICED WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
• Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
• To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
• Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
• Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
• In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
• Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

WHOLE ROASTED CAULIFLOWER WITH POMEGRANATE AND TAHINI

Steps:

• For the cauliflower: Preheat the oven to 425 degrees F.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. Transfer to a medium ovenproof skillet. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Pour 1 cup water into the bottom of skillet, then wrap tightly with aluminum foil.
• Bake until the cauliflower is crisp-tender, 40 to 45 minutes. Remove the foil and continue to bake until the cauliflower is very tender and golden brown, 30 minutes more. (The core of the cauliflower should be tender but the whole head should hold its shape and not fall apart.)
• For the tahini sauce: Meanwhile, stir together the tahini, lemon juice, olive oil, cumin, garlic, 1/2 teaspoon kosher salt and several grinds of pepper until combined. Whisk in 3 to 4 tablespoons of water until the sauce is very smooth and creamy. The sauce may look lumpy at first, but will come together once the water is incorporated. Taste and adjust the seasoning with salt and pepper.
• Transfer the cauliflower to a serving platter, then top with the parsley, pine nuts, pomegranate seeds and a pinch of flaky sea salt. Drizzle with some of the tahini sauce, then cut into wedges and serve with more tahini sauce on the side.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
• In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
• Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
• Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
• Cut cauliflower into pieces and then separate florets.
• Serve on warm pita with tzatziki sauce and cilantro.
• Enjoy!