Whole Roasted Cauliflower with Sunflower Miso Tahini
A healthy vegan main course meal that will satisfy the harshest critics
Equipment
- 1 large pot
- 1 Baking sheet lined with parchment paper
- 1 spice grinder
- 1 blender
Ingredients
For the Roasted Cauliflower
- 1 medium cauliflower head about 2 pounds
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon turmeric
- 1 ½ teaspoon cumin powder
- 1 teaspoon sea salt divided
For the Sunflower Miso tahini Sauce
- ½ cup sunflower tahini stirred well**
- 1 tsp miso paste red
- 1 tsp apple cider vinegar
- ¼ cup ice cold water plus more as needed
Optional garnish
- ¼ cup shelled pistachios roughly chopped
- ¼ cup chopped fresh mint leaves dried works as well
- ¼ cup fresh flat-leaf parsley leaves dried works as well
- salt
Instructions
- Clean the cauliflower by cutting its base so it sits flat and removing any oxidized brown spots. Steam it for 8-10mins, then let it rest for 15 mins.
- Once cooled, rub oil, cumin, tumeric and salt into the cauliflower. Place onto a lined baking tray and roast for 40-45 mins at 410°F.
- Prepare your toppings of mint, parsley, pistachios by crushing them in a pestle & mortar or spice grinder.
- Add miso and apple cider vinegar to the sunflower tahini and stir til blended.
- Smother the cauliflower with the tahini and be generous with the other toppings.
