Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g)
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) turmeric
  • 1 tsp (6g) sea salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/3 cup (80g) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove garlic, finely grated
  • 3 tbsp ice water
  • 1 tsp (5ml) maple syrup
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp toasted pine nuts

Instructions:

  1. Trim the cauliflower. Remove the green leaves and cut the stem so the head sits flat on your baking sheet. Note: Keep the core intact so the florets don't fall off.
  2. Mix the oil. In a small bowl, whisk 1/4 cup extra virgin olive oil with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp turmeric, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Apply the lacquer. Brush the spiced oil all over the cauliflower, making sure to flip it over and get the underside too. Until the entire head is vibrantly orange and coated.
  4. Initial Steam. Place the cauliflower on the baking sheet and cover tightly with aluminum foil.
  5. First Bake. Bake at 400°F (200°C) for 30 minutes. Note: This softens the core without browning the outside.
  6. Uncover and Char. Remove the foil and continue roasting for 20 minutes until the edges are dark brown and sizzling.
  7. Make the sauce. Whisk 1/3 cup tahini, 2 tbsp lemon juice, 1 grated garlic clove, 1 tsp maple syrup, and 3 tbsp ice water. Until the sauce is pale and velvety.
  8. Garnish and serve. Drizzle the sauce over the hot cauliflower and top with 2 tbsp chopped parsley and 1 tbsp toasted pine nuts. Until the pine nuts look golden and smell nutty.