Ingredients:

For the Cauliflower:

  • 1 whole cauliflower, leaves removed and stem trimmed to be level with the head
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

For the Tahini Sauce:

  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2-4 tablespoons water (for desired consistency)
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Cauliflower:

  • Remove any green leaves from the cauliflower head, but leave the core intact.
  • Rinse the cauliflower head and pat it dry with a paper towel.
  • Place the cauliflower head in a baking dish or on a baking sheet lined with parchment paper.

3. Season the Cauliflower:

  • In a small bowl, mix together the olive oil, smoked paprika, ground cumin, ground coriander, turmeric, garlic powder, salt, and black pepper to make a spice paste.
  • Brush the spice paste evenly over the entire cauliflower, covering it completely.

4. Roast the Cauliflower:

  • Place the cauliflower in the preheated oven and roast for about 45-60 minutes, or until it’s tender and you can easily pierce it with a fork.
  • To get a nicely browned and crispy exterior, you can also broil the cauliflower for a couple of minutes at the end, but be sure to watch it closely to avoid burning.

5. Prepare the Tahini Sauce:

  • While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt and black pepper.
  • Add water gradually, stirring continuously, until you reach your desired sauce consistency. The sauce should be smooth and pourable.

6. Serve:

  • Once the cauliflower is done, remove it from the oven.
  • Drizzle the tahini sauce over the roasted cauliflower.
  • Garnish with chopped fresh parsley for a pop of color and flavor.

7. Slice and Serve:

  • You can either slice the cauliflower into wedges or serve it whole. It’s often impressive to serve it whole and let guests slice it at the table.