Whole Roasted Cauliflower

If you need a meat-free alternative for a Sunday Roast try out a whole roasted cauliflower. This is just one of a hundred reasons why cauliflower is our favourite veggie. 


Cauliflower has a long list of health benefits. It’s full of fibre so it's amazing for your digestive health. And it also contains sulfur-containing compounds called glucosinolates that help protect the lining of your stomach. Glucosinolates might also improve your cardiovascular health and boost your immune system. Cauli also has a ton of vitamin C — 1 cup of cauliflower has over 70% of your daily needs! To top it all off, cauliflower is rich in many other antioxidants like quercetin, beta-cryptoxanthin, beta-carotene and cinnamic acid. These antioxidants protect your cells from being damaged by free radicals and lower your risk of developing a chronic disease like cancer and arthritis.

 

Ingredients

  • 1 cauliflower (small-medium)
  • 3 TBSP tahini
  • 1½ TBSP olive oil
  • 1 TBSP apple cider vinegar
  • juice of ½ lemon
  • 1 garlic clove
  • ½ TBSP ground cumin 
  • 1 TBSP za'atar
  • ½ TBSP sumac
  • ½ TBSP ground coriander
  • ½ tsp sea salt flakes

*If you're cooking for a small number of people you can also just roast half a cauliflower

Toppings

  • 4 TBSP tahini
  • juice of ½ lemon
  • 1 TBSP maple syrup/honey
  • 3 TBSP warm water
  • pinch of salt
  • handful of crushed pistachios
  • handful of fresh coriander
  • seeds from ½ pomegranate

 

Instructions:

  • Preheat the oven to 200°C.
  • Remove the leaves from the cauliflower and cut off enough of the stem so that the cauliflower can sit flat on a roasting tray.
  • Combine the tahini, olive oil, apple cider vinegar and lemon in a bowl.
  • Mince the garlic and add to the bowl.
  • Stir in the cumin, coriander, za'atar, sumac and salt.
  • Rub this paste all over the cauliflower.
  • Wrap the cauliflower in tinfoil and roast in the oven for 45-50 minutes (the time varies on how big your cauliflower is).
  • Remove the tinfoil and roast for another 30-35 minutes until a it's a deep golden brown colour.
  • For the tahini topping, whisk together the tahini, lemon juice, maple, salt and warm water.
  • Once the cauliflower is finished roasting, immediately pour on the tahini sauce and the remaining toppings.
  • Serve immediately.