Low-Carb Whole Roasted Cauliflower with Maple Tahini
How to Make It
Step
Recipe Steps steps 5 1 h
Step 1
Preheat the oven to 200C /400F and prepare a baking dish. Make the cauliflower marinade by whisking together olive oil, 1 tsp salt, 1 tsp garlic powder, paprika, dried parsley, and sumac. Whisk to combine.
Step 2
Cut off the leaves of the cauliflower and dry off the head completely. Pour ⅓ of the marinade onto the bottom of the cauliflower so it seeps into the inside and drips down the core. Flip the cauliflower over so the head is on top and use a brush to coat the cauliflower with the remaining marinade.
Step 3
Roast for 30 minutes in the middle rack. Then, cover with aluminum foil and roast for 10 more minutes until soft. Remove the cauliflower from the oven and set aside.
Step 4
While the cauliflower is in the oven, prepare the tahini dressing. Add the tahini, water, lemon juice, maple- flavored syrup, 1/4 tsp salt, and ½ tsp garlic powder to a bowl. Whisk until smooth.
Step 5
Carefully remove the whole roasted cauliflower from the baking dish and place it onto a serving dish. Then, pour the maple tahini sauce on top. As a final touch, top the cauliflower with pomegranate seeds and fresh parsley.
Ingredients
- Cauliflower, raw – 1 large – head – 6″ to 7″ diameter
- Extra virgin olive oil – 0.33 cup
- Salt – 1.25 tsp
- Garlic, powder – 1.5 tsp
- Paprika – 1 tsp
- Parsley, dried – 1 tsp
- Ground Sumac Spice – 1 tsp
- Tahini – 3 tbsp
- Water – 2 tbsp
- Lemon juice – 1 tbsp
- Maple Flavored Syrup – 1 tbsp
- Pomegranate – 2 tbsp, pieces
- Parsley – 2 tbsp, chopped