Whole Roasted Cauliflower with Curry Tahini Sauce
Total time
Author: Jules
Recipe type: dinner, main,
Cuisine: vegan, plant-based, vegan main
Serves: 4
- 1 head cauliflower, wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat)
- Curry Tahini Sauce:
- ½ cup tahini
- 3 tbsp maple syrup
- 1½ tbsp curry powder
- ¼ tsp sea salt
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- ½ cup water
- ½ cup plain, unsweetened almond milk (or any other plain, unsweetened plant-milk)
- Pre-Heat oven to 400°F
- Meanwhile, make the sauce: blend all sauce ingredients together EXCEPT for the almond milk.
- Place cauliflower head, stem-side down, in an oven safe baking dish.
- Pour half of the sauce over the cauliflower and spread evenly with your hands over the whole head of cauliflower (except for the bottom).
- Place cauliflower back in the dish, and fill the dish with ½ inch of water.
- Bake for 50 minutes, or until a knife easily pokes through the centre.
- When you take the cauliflower out, heat up the rest of the sauce in a small pot with the ½ cup of almond milk.
- Serve the cauliflower with a good drizzle of the the warm sauce!
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/02/15/whole-roasted-cauliflower-curry-tahini-crust/
3.5.3226