Whole roasted cauliflower, tahini-lemon sauce

Whole cauliflower roasted until caramelized, topped with a lemony tahini sauce; low-carb vegetarian dish, very visual.

Ingredients

whole cauliflower well washed

olive oil

tahini (sesame puree)

fresh lemon juice

crushed garlic

smoked paprika

salt and pepper

Instructions

1. Preheat the oven to 200°C; place the cauliflower on a baking sheet covered with baking paper.
2. Mix olive oil, paprika, salt and pepper; Generously brush the cauliflower on all sides.
3. Roast for 40–50 minutes, turning once halfway through cooking, until the outside is deeply browned and the tip of a knife goes in easily.
4. While cooking, prepare the sauce: whisk the tahini with the lemon juice, garlic, and 1–2 tablespoons warm water until creamy and runny; adjust consistency.
5. Remove the cauliflower, leave to rest for 5 minutes, top with tahini sauce and sprinkle with chopped fresh parsley; cut into quarters and serve.

Variants

• Cut into thick steaks if you prefer individual portions; sprinkle with pomegranate seeds for extra color (adds carbs).

Tips

• Season the surface thoroughly to obtain a fragrant crust; monitor cooking depending on the size of the cauliflower.

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