Whole Roasted Cauliflower

Vegan, Gluten-free, and rich in fiber and antioxidants

READ THE RECIPE BELOW

Pre heat oven to bake at 375°
Place large skillet with 1-2 inches of water in it, into the oven on the bottom rack
Trim leaves at base of cauliflower, removing as much of the base as possible without cutting into the cauliflower
Place cauliflower core cut side down into a second cast iron skillet
Using a pastry brush, coat cauliflower with olive oil and sprinkle with salt
Roast on top oven rack for 1 hour and 20 minutes
While cauliflower roasts, make your dressing by adding all ingredients to a blender, except olive oil and water
Add olive oil and water last and gradually to emulsify/thin
After 1 hour and 20 minutes, change oven to conventional bake at 400 and bake for 10 minutes to get crispy and browned
Transfer to platter, drizzle with Turmeric Tahini Dressing
Garnish with pomegranate seeds, fresh dill and sea salt flakes

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