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Roasted Cauliflower

Roasted Cauliflower with Red Pepper and Tahini Dressing

Elite Jakob
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Ingredients
  

For Cauliflower:

  • 1 head cauliflower
  • 1 Tablespoon olive oil
  • Salt
  • Chopped parsley for garnish

For Red Pepper and Tahini Dressing:

  • 1 large red pepper, chunks
  • 4 Tablespoons tahini
  • 4 Tablespoons water
  • 3 garlic cloves
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon olive oil
  • Salt & pepper
  • 1 Tablespoon harissa (optional!)

Instructions
 

For cauliflower:

  • Place the cauliflower in a saucepan and fill it 3/4 of the way up with water and 1/2 teaspoon of salt, and bring to a boil.
  • Boil covered, you might have to reduce the heat a bit, for 3 minutes. Uncover, and flip the cauliflower to the other side. For a large cauliflower, boil for 5 minutes each side.
  • Drain, place in a baking dish, spray or drizzle 1 Tablespoon olive oil, salt, and bake at 425° for 30 minutes or until the sides are brown.
  • Remove from the oven and slice the cauliflower vertically and lay down the slices.
  • Drizzle generously with half of the red pepper and tahini dressing.
  • Sprinkle chopped parsley

For the dressing:

  • Process all dressing ingredients with a handheld blender or high-power blender until smooth.

Notes

Adding Harissa will make the dressing spicy. You can substitute it with Sriracha or any other spicy sauce you like or skip this addition all together.