Tahini-Roasted Cauliflower With Lemony Herb Oil

Dinners, in the traditional sense, are usually centered around one main dish. For a stunning centerpiece that looks as amazing as it tastes, you have to try this roasted whole cauliflower. Along with being absolutely gorgeous, it is craftily spiced, rubbed down with a nutty tahini coating, drizzled with lemony herbs, and eventually garnished with roasted almonds.

THE RECIPE

INGREDIENTS

1 medium-sized cauliflower
A handful of toasted almonds

For the Baharat Spice Blend:

1 1/2 tablespoons black peppercorns
2 tablespoons coriander seeds
1 tablespoon cumin seeds
5 cloves
1 teaspoon cardamom seeds
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
1 tablespoon paprika
1 teaspoon turmeric

For the Tahini Coating:

3 tablespoons tahini
juice from 1/2 lemon
2 tablespoons olive oil
1 tablespoon baharat spice blend (see above)
1 tablespoon water
1/2 teaspoon salt

For the Lemony Herb Oil:

A bundle of parsley
A bundle of cilantro
2 tablespoons olive oil
Juice from 1/2 lemon
Zest from 1/2 lemon
A pinch of salt

INSTRUCTIONS

To Make the Baharat Spice Blend:

Toast peppercorns, coriander, cumin, and cloves on a hot dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add rest of the spices and mix together.

To Make the Tahini Coating:

Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.

To Make the Lemony Herb Oil:

Blend all ingredients into a smooth, pesto-like paste.

To Make the Cauliflower:

Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.
Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.
Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.

This recipe and image adapted from: www.onegreenplanet.org