A few years ago, I had roasted cauliflower with a tahini-based dressing in a restaurant in Australia and, ever since then, I’ve wanted to make it myself. Now, here you go! This is a recipe with a Rens touch. I hope that you and your guests enjoy it as much as I did! ; )
approx 50 min
2 days in the fridge
1 medium cauliflower
2 tbsp coconut oil or ghee, softened
1 tbsp turmeric
1 tsp sea salt
½ tsp cayenne powder (or to taste)
½ tsp freshly ground black pepper
½ tsp powdered ginger or 1 tsp fresh
½ tsp cumin
1 tbsp lemon juice
2 tbsp tahini (salted)
1 tbsp lemon juice
1 clove garlic
1 tsp honey or maple syrup
4 tbsp water
Parsley for garnish (optional)
Preheat the oven to 200°C (400 F) and line a baking sheet with parchment paper. Remove the green leaves from the cauliflower and wash it well under the faucet. Combine the remaining ingredients in a large bowl and use a spoon to taste the marinade to check the seasoning. Dip the top end of the cauliflower in the marinade and massage the spices into the cauliflower using your hands, making sure to cover the cauliflower thoroughly and get between the florets.
Place the cauliflower, right side up, on the baking sheet and place the sheet in the middle of the preheated oven. Bake the whole cauliflower for about 50 minutes. Test the cauliflower for doneness by inserting a knife or fork into it. When it is soft on the inside and browned on the outside, it is done! Make the dressing while the cauliflower is in the oven. Finely chop the garlic, then combine it with the rest of the dressing ingredients in a small bowl and stir well. Place the cooked cauliflower on a nice serving platter and pour the dressing over top. Finely chop some parsley and sprinkle it on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!