Whole Roasted Cauliflower with Tahini Sauce
Whole
Roasted Cauliflower with Zaatar and Tahini Sauce– a
healthy vegan side dish bursting with Middle Eastern flavors! Easy and
delicious! This low-carb recipe Keto friendly!
In
this easy recipe, Whole Roasted Cauliflower is seasoned with Zaatar
Spice then roasted in the oven until tender and golden. When it comes out,
it is fragrant and beautiful golden with a delicious crust. Drizzle it with
creamy Tahini Sauce for a healthy, delicious vegan meal
(or side dish) you will fall in love with!
HOW TO MAKE WHOLE ROASTED CAULIFLOWER:
Step
1: Remove the leaves of the
cauliflower, revealing the stem. Trim the stem of the cauliflower so it is
level- and keep it upright for added drama, or simply slice it off for easier
roasting.
Step 2: Drizzle
with olive oil and sprinkle
with zaatar and salt and pepper. Zaatar spice can
either be made at home or purchased.
Step
3: After seasoning the
cauliflower, pour a cup of water in the pan and cover tightly with foil.
Step
4: Roast in a 425F oven for 35-55 minutes, depending on the
size. Either cover with foil or use a dutch oven.
Note: You
can also cut the cauliflower into steaks or break into florets….but if wanting
to try something different and fun, roast the cauliflower whole in the oven,
allowing the crust to get a little crispy and golden.
Step
5: Remove the foil or lid then continue to bake another half
hour until deliciously golden and crispy.
While the cauliflower is
roasting make the creamy tahini sauce.
You could also try
this Green Tahini Sauce for more drama!
Top with fresh herbs like
parsley and/or dill.
Drizzle the tahini
sauce over the whole thing or over individual portions.
My
husband and I can easily share one of these as a tasty vegan meal or divide it
into 4-6 smaller portions for a yummy side dish.
Welcome to heaven.
Whole Roasted Cauliflower with
Zaatar Spice and Tahini Sauce– a healthy vegan side dish bursting with Middle
Eastern flavor. Easy and delicious! Allow 90 minutes roasting time!
NUTRITION
Serving Size:¼
of a cauliflower with no tahini sauce
Calories:127
Sugar:4.7
g
Sodium:366.7
mg
Fat:8
g
Saturated Fat:1.3
g
Carbohydrates:12.8
g
Fiber:5.1
g
Protein:5
g
Cholesterol:0
mg
INGREDIENTS
·
1 whole cauliflower (large is
best!)
·
2 tablespoons olive oil,
divided
·
1/2 teaspoon salt
·
1 tablespoon zaatar spice ( or
try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
·
1 cup water
·
1 Batch TAHINI SAUCE ( go to
the recipe)
·
Garnish with fresh herbs –
parsley, dill and or mint, sprinkle with optional aleppo chili flakes, drizzle
with this optional Tahini sauce!
INSTRUCTIONS
Preheat oven to 425F.
Trim
the cauliflower – either cutting off the stem (easier) to create a flat base,
or leaving it intact, trimming and slicing the bottom so it stands up straight
( like a tree trunk).Place it in an ovenproof skillet or dutch oven. Drizzle 1
tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice.
Pour 1/2 cup of water into the bottom of the pan.Bake. Cover tightly with the
lid or foil and bake for 25-45 minutes– depending on size – or until just
tender when pierced with a knife. Smaller cauliflower heads may only take 25
minutes, larger ones can take up to 60.Uncover. Very carefully take the lid or
foil off, minding the hot steam (it will burn!). Drizzle with a little more
olive oil, place back in the oven for 30 minutes, perhaps rotating halfway
through. At this point it should be deeply golden, but if not, continue
roasting until it is… please no pale cauliflowers here!!!
Make
this Tahini Sauce!
Remove from the oven and sprinkle more zaatar if you like, fresh
herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over
the whole thing right in the pan, or cut it up, like a cake, into wedges and
serve the tahini sauce on the side. Enjoy!
NOTES
If purchasing Zaatar, make your
own, or consider this Seattle brand– our favorite!
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