Whole Roasted Cauliflower with Tahini Sauce

Ingredients

• 900 g (2 lb) Cauliflower, one whole head, outer leaves removed and the base trimmed flat
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Fine salt, divided: half for the cauliflower, half for the sauce
• 4 tbsp (60 ml) Tahini, for the sauce
• 3 tbsp Lemon juice, for the sauce
• 1 Garlic clove, finely grated, for the sauce
• 4 tbsp (60 ml) Cold water, to loosen the sauce
• Parsley, chopped, to serve

You’ll need: Roasting tin, Small bowl

Method

1. 1

   Heat the oven. Heat the oven to 200°C (400°F).

2. 2

   Spice the head. Stir the olive oil, cumin, smoked paprika and half the salt together in a small bowl. Set the cauliflower upright in a roasting tin and rub the spiced oil all over it, working some into the crevices between the florets.

3. 3

   Roast. Roast for 50 to 60 minutes, until the surface is deep golden and a knife slides into the thickest part of the stem with no resistance. If it browns too fast, cover loosely with foil for the last 15 minutes.

4. 4

   Make the sauce. While the cauliflower roasts, whisk the tahini, lemon juice, garlic and the remaining salt in a bowl. The mixture will stiffen at first; keep whisking while you add the cold water a spoonful at a time until it is smooth and pourable.

5. 5

   Serve. Let the cauliflower rest for 5 minutes. Spoon some sauce over the top, scatter with parsley and carve at the table in wedges, with the rest of the sauce on the side.