Ingredients:

  • 1 whole head (approx. 2 lbs / 900g) Cauliflower, leaves removed and stem trimmed
  • 3 tbsp (45ml) Olive Oil
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Ground Cumin
  • 1/2 tsp (3g) Garlic Powder
  • 1/2 tsp (3g) Kosher Salt
  • 1/4 tsp (1g) Black Pepper
  • 1/4 cup (60ml) Tahini
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 1 tbsp (15ml) Maple Syrup
  • 3 tbsp (45ml) Warm Water
  • 1 pinch (1g) Salt

Instructions:

  1. Place the whole cauliflower head in a steamer basket over boiling water, cover, and steam for 5–7 minutes to soften the core.
  2. Remove the cauliflower from the steamer and let it air-dry for 2 minutes to ensure a crispy exterior.
  3. Whisk together the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl.
  4. Place cauliflower on a parchment-lined baking sheet and use a pastry brush to generously coat the entire head, including the crevices.
  5. Preheat oven to 400°F (200°C) and roast the cauliflower for 20–25 minutes until the edges are mahogany-colored and the center is tender.
  6. While the cauliflower rests for 5 minutes, whisk together tahini, lemon juice, maple syrup, and salt.
  7. Gradually whisk in warm water until the sauce reaches a velvety, pourable consistency.
  8. Drizzle the tahini sauce over the roasted cauliflower before serving.