Whole Roasted Cauliflower with Black Tahini and Sumac

A tasty black tahini and sumac sauce covers a whole roasted cauliflower in this vegan dish. It makes a great main dish for any meal and has a flavor profile that is all its own.

Ingredients:

• 1 large cauliflower head
• 2 tablespoons olive oil
• 1/4 cup black tahini
• 1 tablespoon sumac
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons chopped parsley, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

In order for the cauliflower to sit flat, cut off the leaves on the outside and trim the stem

Mix black tahini, sumac, lemon juice, minced garlic, salt, and pepper in a small bowl using a whisk

Spread the tahini mixture out on the cauliflower by brushing it on

The cauliflower should be put on a baking sheet that has parchment paper on it

Put the cauliflower in an oven that has already been heated up

Roast it for 45 to 50 minutes, or until it is soft and golden brown

Baste it with the rest of the tahini mixture every 15 minutes

When its done, take it out of the oven and sprinkle it with chopped parsley

Cut the cauliflower into wedges and serve hot