My family loves cauliflower and I'm always looking for new ways of making it. Roasting it whole not only looks beautiful, but it's a fun way to serve it cut into large wedges. This one has a Middle Eastern vibe and it can easily be a meat substitute - in fact it's so good you won't even miss it! 



1 large head cauliflower

olive oil



1/2 cup good quality tahini

1 large garlic clove, minced

1 lemon - peel grated, juice squeezed

1/4 cup water, or until tahini becomes smooth

2 tablespoons chopped mint 

sunflower seeds, sliced almonds, pine nuts, sesame seeds (one kind or mix of few) - toasted




Preheat the oven to 400F.

Chop garlic and mint, zest the lemon and squeeze the juice into a bowl. 

Wash cauliflower, leaving leaves attached if any. 

Place on baking sheet lined with parchment paper, drizzle with olive oil all over and season generously with salt.

Bake for about 50 - 60 minutes, depending on the size, until soft and golden (some dark bits are great for flavour!), or until a knife or skewer inserted in the centre goes through easily. 

Meanwhile, prepare tahini sauce.

In a bowl, mix together tahini with lemon juice and water (a bit of water at the time, depending on your tahini it may take less or more water to make it smooth). At one point it will get to an odd consistency, but keep adding water and mixing until it becomes pale and it smoothes out. At that point, add salt, pepper, lemon zest, garlic and mint. Stir, then taste again and add more lemon or salt if needed.

Place roasted cauliflower on a serving plate, drizzle with good amount of tahini sauce and some olive oil, sprinkle with toasted nuts and fresh mint (I also used some finely chopped red chilli pepper).

Serve sliced into wedges, passing more tahini sauce and nuts on the side.