I don’t know if you know this or not, but I adore Mediterranean food. It feels and tastes like home to me, even though I have always lived in the US. My mom was an amazing cook and so was my grandmother. They used to make all kinds of ethnic dishes, but the ones that stuck with me the most were the Mediterranean ones. When I was young, I wouldn’t eat cauliflower, unless it was cooked like this! This is the best roasted cauliflower with tahini.
If your kids won’t eat cauliflower or you won’t, try it this way. It will make you a convert. I promise!
1 large head of cauliflower
3 Tbsp plus 1 tsp extra virgin olive oil
1 tsp salt
1 head of garlic
1 tsp avocado, grape seed or olive oil
1/4 cup fresh chopped parsley
2 tbsp tahini paste
Wedge of lemon
1 tbsp chopped parsley
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Remove cauliflower leaves and trim the stem, leaving the head intact. Place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, slice each half in one-inch thick steaks (some florets might come loose. Don’t discard them: You can roast them with the steaks).
Carefully brush each side of the cauliflower steak with olive oil and season with salt. Place the cauliflower steaks (and florets if any) on a lined baking sheet.
Cut the bottom of the head of garlic. Drizzle it with one teaspoon of olive oil, wrap it with tin foil and place on the baking sheet with the cauliflower.
Bake for 40-45 minutes or until the cauliflower is tender.
To prepare the tahini, whisk together tahini, salt and lemon juice in a small bowl, until it thickens. Add water, 1 tablespoon at a time and mix until well incorporated (for a thinner sauce you can add more water).
Once the garlic head is roasted and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until creamy.
Before serving, spoon the tahini sauce on the bottom of a serving plate. Place the cauliflower steaks on top, sprinkle with parsley and enjoy.