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INGREDIENTS

  • 0.33 head of cauliflower
  • 0.67 tbsp olive oil
  • 0.08 tsp sea salt flakes
  • Fresh dill
  • Pomegranate seeds

    • Turmeric Tahini Dressing

  • 0.67 inches of peeled turmeric
  • 0.08 cup tahini
  • 0.5 tsp maple
  • 0.08 cup lemon juice (1 lemon)
  • 0.33 tbsp apple cider vinegar
  • 0.33 tbsp miso
  • 0.08 tsp salt
  • 0.08 cup water
  • 0.33 tbsp olive oil

INSTRUCTIONS

  • 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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