Tahini Roasted Cauliflower

Tahini Roasted Cauliflower

Serves 2-4

1 head cauliflower

3 tbsp sesame oil

Tahini

Seasoning mix:

2 tbsp nutritional yeast

1 tsp poultry seasoning (salt free)

½ tsp salt (or to taste)

¼ - ½ tsp black pepper

Pinch of ground cloves

This recipe really requires a cast iron skillet big enough for the cauliflower. You can try a baking dish, but make sure it can survive the high temperature.

Preheat the oven to 500 (not a typo). Cut the stem and leaves off the cauliflower, but leave the head whole.

Drizzle the sesame oil into the skillet, coating the bottom well. Place the head of cauliflower into the skillet. Using a rubber spatula, slather the cauliflower generously with tahini. Combine the seasoning mix ingredients in a small bowl and stir well. Sprinkle the tahini coated cauliflower with seasoning mix. You may have leftover mix depending on the size of your cauliflower.

Roast at 500 for 15 minutes, then reduce the heat to 400. Roast for another 20 minutes or until you can break the cauliflower apart easily with a metal spatula or long serving spoon. Break the cauliflower apart into small bite sized pieces in the skillet and then return to the oven to roast another 15-20 minutes. You want it to get a bit crispy.

Serve hot, straight from the oven. Leftovers, if you have any, can be stored for 2-3 days and can be re-crisped on a parchment lined sheet pan in a 400 degree oven for 10-15 minutes.