Sometimes, you just need one primary focal point at the dinner table. When you are consuming plant-based foods, it can be difficult to transform certain foods into a spectacle. This recipe highlights the entire cauliflower head by roasting it whole, like the vegan version of a chicken. The lemony herb oil sets off all the flavors, and don’t let anyone tell you otherwise.
- Prep Time:15m
- Cook Time:1h 5m
- Total Time:1h 20m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Baharat Spice Blend
- 1 1/2 tbsp. black peppercorns
- 2 tbsp. coriander seeds
- 1 tbsp. cumin seeds
- 5 cloves
- 1 tsp. cardamom seeds
- 1 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp. paprika
- 1 tsp. turmeric
For the Tahini Coating
- 3 tbsp. tahini
- juice from 1/2 lemon
- 2 tbsp. olive oil
- 1 tbsp. baharat spice blend (see above)
- 1 tbsp. water
- 1/2 tsp. sea salt
For the Lemony Herb Oil
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 2 tbsp. olive oil
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- A pinch of sea salt
For the Cauliflower
- 1 medium-sized cauliflower
- A handful of toasted almonds
Instructions
For the Baharat Spice Blend
- Toast the peppercorns coriander, cumin, and cloves in a small pan over medium heat. Do not add any oil to the pan.
- Remove the pan from the heat and pour the spices into a mortar. Grind the spices and then add them to a small bowl with the rest of the spices. Mix to combine and set aside.
For the Tahini Coating
- Add all of the ingredients to a medium-sized bowl and whisk until thoroughly combined.
For the Lemony Herb Oil
- Add all of the ingredients to a blender and blend until you get a pesto-like consistency. Pour into a bowl and refrigerate while you make the cauliflower.
For the Cauliflower
- Preheat your oven to 390º F and bring a large pot of water to a boil. Remove the green leaves from the cauliflower and add the whole head to the boiling water tp cook for 7 minutes.
- Turn off the heat and take the cauliflower head out of the water. Pat dry and let cool for 5-10 minutes.
- Rub the tahini coating all over the cauliflower and then place the entire head, stem-side down, in a cast-iron skillet or oven-safe dish in the oven to bake for 45 minutes.
- Once it is easily pierced with a fork, increase the oven temperature to 435º F and bake the cauliflower for an additional 5-10 minutes to brown the exterior.
- Remove the cauliflower from the oven and drizzle the lemony herb oil all over it. Cut your desired portion and serve. Garnish with toasted almonds as you plate.
