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Roasted Whole Cauliflower

1 head of cauliflower

1 cup tahini

1 lemon

2 TBSP Spice by Rachel Sweet MASALA MIX

Preheat your oven to 400 degrees F. While the oven is preheating, wash the lemon and use a zester or shredder to zest the outside of the lemon. Collect this into a bowl and then slice the lemon and squeeze the juice into the bowl. Add the 2 tablespoons of MASALA MIX and stir well. Tahini can form a thick paste in the jar and it can be hard to mix. If this is the case with yours, just stir it into the spiced lemon juice as best you can and leave the chunks.

Rinse off the cauliflower and remove the leaves. Cut the bottom off as close to the florets as possible so that it can stand up without tipping over. Place the cauliflower onto a baking dish or cookie sheet lined with parchment paper for easy cleanup. Pour the tahini mixture over the cauliflower and use your hands to massage any tahini chunks onto the cauliflower so that none of the florets are without the marinade.

Roast in the preheated oven, uncovered, for 50 minutes. Allow to cool before separating the florets. Serve with chicken, rice, or greens.



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