Whole baked cauliflower with tahini sauce is a modern twist to the traditional cauliflower. The presentation of this dish is delightful, golden brown, and perfect for any occasion. This along with the baked eggplant with tangy tahini sauce will have to be the easiest recipe I’ve made.
The cooking process is all in the oven and the simple tahini sauce literally takes 5 minutes to make. Seasoned with my homemade spice, this cauliflower is full of Middle Eastern flavours and is naturally a vegan meal.
Preheat the oven to 200°C. Cut the stem off the bottom of cauliflower so it’s sitting flat on the tray and remove any green leaves. Sprinkle the cauliflower generously with Arabian spice and sweet paprika.
Drizzle with olive oil. Season with salt and bake uncovered for 40-50 minutes or until brown and golden in colour. Depending on the size of your cauliflower, you may need to cover it with foil and cook it for a further 15-20 minutes or until cooked through.
In the meantime, begin making the tahini sauce. Place the tahini, lemon juice, and crushed garlic into a bowl. Whisk while slowly adding the water until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may need to add more or less water than what’s specified above. Season with salt.
Combine the salad ingredients together.
Pour the tahini sauce into a serving plate, reserving 2-3 tablespoons. Top with salad and place the cauliflower on top. Drizzle the remaining tahini sauce on top and garnish with parsley and pomegranate.