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Zaatar Whole Roasted Cauliflower 

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INGREDIENTS:

For 4 servings 

 

Roasted Cauliflower" 

  • 1 large whole cauliflower

  • 2 tbsp olive oil, divided

  • ½ tsp salt

  • 1 tbsp zaatar spice (or try a mix of coriander, cumin, white sesame seeds and optional sumac)

  • 1 cup (240ml) water 

  • Garnish with fresh herbs – parsley, dill and or mint

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Tahini Cream:

  • ½ cup tahini paste (120g) (liquids and solids both– not just the “oil”.  )

  • ⅓  cup (80ml) warm water, more to desired consistency.

  • 3 tbsp lemon juice

  • 1 tbsp olive oil 

  • 2 garlic cloves, minced 

  • ½ tsp kosher salt

  • ¼ tsp cracked black pepper

  • 1 tbsp soy sauce 

  • 1 tbsp zaatar spice (optional)

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DIRECTIONS:

  1. Preheat oven to 210 degrees (C). Remove the leaves from the cauliflower but leave it intact on the stem. Cut the bottom of the stem so it stands up straight. 
     

  2. Place it in an ovenproof pan or dutch oven (casserole dish with a lid). In a small bowl combine 1 tablespoon oil, 1 tbsp zaatar spice and 1/2 sea salt. Rub the mixture over the cauliflower with your hands.  Pour one cup of water into the bottom of the pan. 
     

  3. Cover tightly with the lid or foil and bake for 45-60 minutes- or until tender all the way to the middle, when pierced with a knife. Smaller cauliflower heads may only take 45 minutes, larger can take up to 60.
     

  4. Make the Tahini cream while it is baking. 
     

  5. After 45-60 minutes take the cauliflower out if the oven and drizzle with the remaining 1 tbsp olive oil, place back in the oven for 30 minutes uncovered. At this point it should be deeply golden, but if not, continue roasting until it is!
     

  6. Remove from the oven and sprinkle more zaatar if you like and fresh herbs. Serve with a nice zesty salad and the tahini cream!

DIRECTIONS:

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Tahini Cream

  1. Add all of the ingredients to a bowl and whisk together using a fork or a small whisk! 

  2. Add more salt / lemon to taste! Also add more water if the cream seems too thick, however I like quite a thick cream. 

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NOTE: Tahini's vary a lot so if it is already a watery tahini you may not need to add as much water. Vice versa if it is a thick tahini you may have to add more water than the recipe says! It all just depends if you want a runny tahini cream to drizzle over the cauliflower or if you want more of a cream/sauce that you can dip the cauliflower into!

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