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Whole Roasted Cauliflower


The Stuff:

  • 1 head cauliflower
  • 1 tablespoon grapeseed oil
  • 1 ½ cups tahini or full fat Greek yogurt
  • 1 lime, zested and juiced
  • 4 tablespoons Never Not Eating spice of choice
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup feta, or similar, crumbled
  • Toasted pine nuts and pomegranate arils for garnish

The Method:

  1. Preheat the oven to 400°F and lightly grease a baking sheet.
  2. Trim your cauliflower.
  3. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe.
  4. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned.
  5. Let it cool for 10 minutes before cutting into wedges and serving with a sprinkle of salt, feta, toasted pine nuts and pomegranate arils.

 


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