Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), leaves removed and stem trimmed flat
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ghee or melted unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp cumin seeds, toasted and crushed
  • 1 tsp garlic powder
  • 0.5 tsp turmeric
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.33 cup premium tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 3 tbsp ice-cold water

Instructions:

  1. Preheat your oven to 425°F (220°C). Flip the cauliflower upside down and carefully use a paring knife to remove the tough core while keeping the head intact to allow heat to enter the center.
  2. In a small bowl, whisk together the olive oil, ghee, smoked paprika, cumin, garlic powder, turmeric, salt, and pepper. Place the cauliflower in a cast iron skillet and use a pastry brush to coat the entire head, including the underside, with the mixture.
  3. Cover the skillet tightly with a dome of heavy-duty aluminum foil. Roast for 20 minutes to allow the cauliflower to steam in its own moisture.
  4. Remove the foil, sprinkle with parmesan cheese if using, and roast uncovered for an additional 15 minutes until the exterior is caramelized and the core is tender when pierced with a knife.
  5. While roasting, whisk together the tahini, lemon juice, and garlic paste. Slowly add ice-cold water 1 tablespoon at a time, whisking constantly until the sauce emulsifies into a smooth, creamy drizzle.
  6. Drizzle the tahini sauce over the roasted head and serve immediately.