CAULIFLOWER - Spicy Roasted Head of Cauliflower

By Unblond1

Ingredients

• 1 head cauliflower (about 2 1/4 pounds, leaves intact)
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/2 tablespoon kosher salt
• 1/2 tablespoon ground tumeric
• 1/2 tablespoon sweet paprika
• 2 cloves garlic (thinly sliced)
• 1 jalapeño (stemmed, halved, seeded, and thinly sliced crosswise)
• 1 lemon (halved)
• cilantro leaves (to garnish)
• harissa, to serve, optional
• tzatziki and pita bread, to serve

Details

Servings 4

Preparation

Step 1

Heat oven to 375°F.

Cut the leaves from the bottom of the cauliflower to create a flat bottom. Transfer cauliflower and leaves to a foil-lined baking sheet.

In a medium bowl, combine tahini, olive oil, salt, turmeric, paprika, garlic, and jalapeño, and mix to combine. Rub the exterior of the cauliflower and the leaves with the tahini mixture. Roast until tender at the core and browned on the outside, about 1 hour and 30 minutes. Tent cauliflower with foil halfway through cooking.

Slice cauliflower into 1 1/2-inch pieces and transfer to a serving dish. Squeeze the lemon halves over the cauliflower, covering them in the juice. Garnish the cauliflower with cilantro and serve while hot. Serve with fresh pita, harissa and tzatziki.

4 Servings

Amount Per Serving
Calories 188.0
Total Fat 15.4 g
Saturated Fat 2.2 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 8.1 g
Cholesterol 0.0 mg
Sodium 60.1 mg
Potassium 505.1 mg
Total Carbohydrate 11.3 g
Dietary Fiber 5.1 g
Sugars 0.2 g
Protein 5.5 g