Tahini Roasted Cauliflower Recipe (vegan) 2-4 servings
1 large head of local or organic cauliflower
1/3 cup tahini, with oils (sesame seed butter)
1/4 cup olive oil
1 1/2 TB of hungarian paprika
1 TB of dried garlic powder
2 ts of turmeric
sprinkled cracked black pepper
pinches of sea salt
Cut up the head of cauliflower into pieces and soak and rinse it in a strainer over the sink.
Try to get all the water off and then dump in a mixing bowl and drizzle the tahini and
olive oil evenly all over. If you need to use a little more olive oil and tahini to cover a large cauliflower head then go for it. I actually usually eyeball it, so putting a measurement on it was a guess based on experience. Then sprinkle sea salt and black pepper all through (to your own taste).
Sprinkle the spices in the bowl and roll up your sleeves and use your hands to throughly mix the oils and the spices evenly all over the cauliflower pieces. This is the best way I have found to truly cover each piece with the delicious flavor.
Pour out the mixture on a baking pan with parchment paper on it and shove it in an oven at 375 degrees. I usually cook for about 40-45 minutes. But, it may take longer or shorter depending on your oven. I like it a bit crispy so I tend to leave it in longer and keep checking it every minute or so to make sure it doesn't burn, but it is getting crispy. Or, if you rather not crispy then even after 30 minutes in the oven it is baked enough. Bake it as much as you desire.
A good condiment is some organic ketchup. It is best right out of the oven. Be careful you might just eat it all and lick your fingers clean. Oh and... it also is a great lunch leftover the next day.