Vegetarian side or main recipe for Roasted Whole Cauliflower with seeds, nuts and tahini
1 whole cauliflower
2 tbsp hulled or deli-style tahini
1/2 cup parsley, chopped
1 lemon, juiced
1/4 cup warm water
2 tbsp sesame seeds
1/4 cup almonds, roasted
Preheat oven to 180° C (160° fan-forced).
Wash cauliflower and remove leaves. Place stem down on a lined baking tray.
To make green tahini, add tahini, parsley, lemon and 1/4 cup warm water to a food processor and process until combined, adding a little more water if needed to reach desired consistency.
Drizzle green tahini over the top of the cauliflower, reserving about 2-3 tbsp for after roasting. Sprinkle sesame seeds and season generously with sea salt.
Add cauliflower to oven and roast for 45-60 minutes, or until golden and cooked through.
Drizzle remaining green tahini and scatter roasted almonds over cauliflower. Garnish with extra parsley and a wedge of lemon.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.