Vegetables & sides
Whole Roasted Cauliflower
Ingredients
- 1Whole cauliflower head
- 1lemon (juiced)
- 4 tbspTahini
- Paprika
- ¼ cupPomegranates
- Salt
Method
- Trim the leaves at the bottom of the cauliflower head. Carefully cut and remove the stems and tough core. Be careful to keep the head intact
- Wash and pat dry
- In a large Ziploc bag, place the cauliflower head and lemon juice
- Shake the bag to coat the cauliflower evenly. Place in the fridge overnight
- Preheat the oven to 375 °F and place a rack in the middle of the oven
- Take the cauliflower out of the Ziploc, place in a casserole dish and pour the lemon juice over the cauliflower
- With your hands, rub the tahini on the surface, top and bottom, until the cauliflower is well coated. Season both sides of the cauliflower with salt
- Place the cauliflower florets-side up
- Roast in the oven for 1.5 hours
- Remove the casserole dish from the oven, sprinkle the cauliflower with paprika, and roast for an additional 15 minutes. Once the cauliflower is golden brown on the outside, and tender on the inside, take it out of the oven. A knife should slide in and out easily
- Transfer the cauliflower head to a platter and garnish with pomegranate seeds
