Whole Roasted Cauliflower with Tahini Dressing

Whole roasted cauliflower makes a lovely presentation, is easy to make, and tastes amazing. 

It gets nice and crispy on the outside, nice and soft on the inside, and is easy to cut up and serve, even though I like to display it first whole. In addition, I make a simple tahini dressing that I drizzle across the cauliflower or used as a dip for after you cut up the pieces. 

Couldn't seem to get my toe out of the photo

 I am a great fan of cauliflower, not just because of its mellow flavor but because of its nutritional benefits. Cauliflower is one of the cruciferous vegetables that has antioxidants that fight free radicals in the body- the free radicals that may cause cancer.  Scientific research indicates that cruciferous vegetables such as cauliflower, broccoli, brussels sprouts, cabbage, watercress, etc. may help in the prevention of certain cancers. In addition, cauliflower is low in calories and fat. I use cauliflower rice all the time as a substitute for rice which is high in carbs.

This recipe is vegan, naturally gluten free, and kosher parve. In fact, for those who follow the kosher for Passover guidelines, this is a wonderful Passover side dish. For those who are vegetarian, a piece of this could be substituted on the Seder Plate for the roasted shankbone..

Coronavirus Shopping

I've decided that I am going to find creative ways to cook whatever I have in the condo to avoid grocery shopping at this time.

I've stocked up with lemons, oranges, and grapefruits which should last in the refrigerator a minimum of 2 weeks and did you know that you can freeze lemons?  In addition, I have a Costco size bag of frozen blueberries in the freezer, so I feel set for fruit for a while.

I have lots of salad vegetables to make my delicious V-8 shake for at least for a week, and then I'll have to switch over to gluten free oatmeal for breakfast with frozen blueberries for the next week.

I've got lots of dried beans, organic chunky salsa in a jar which I use as the base for many recipes since it's made of onions, tomatoes, peppers, and a little heat. I use any kind of salsa as a base in my Black Bean Salsa Soup. I also make a salsa Spicy Sweet Potato Soup.

Ingredients: 

1 whole cauliflower, trimmed of the green leaves and washed

Olive oil or avocado oil spray

Himalayan Salt, garlic powder, and onion powder

2 and half cups of water

Directions: 

Preheat oven to 350 degrees

Spray your washed cauliflower with oil spray and give the cauliflower a rub to spread the oil around. Sprinkle with the salt and seasoning and rub again. Place the whole cauliflower in a Pyrex baking dish (one that fits the bottom of your cauliflower, it doesn't need to cover the cauliflower). Add the water and bake for about 40 minutes until your cauliflower starts to get crispy on the outside. Remove from oven and serve immediately while it's nice and crispy.

Cut into sections and dip in the sauce.

Tahini Sauce Ingredients:

2 tablespoons of tahini 

3 tablespoons of lemon juice

3 tablespoons of water

Salt to taste

Tahini Sauce Directions:

Mix all ingredients well and drizzle over the cooked cauliflower or serve it on the side as a dip for after you cut up the cauliflower.

Shared on Beth Fish Reads Weekend cooking