Whole Roasted Cauliflower with Tahini Sauce and Tzatziki

1 head cauliflower
1/2 cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

Preheat oven to 400°F (200°C).

Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.

In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.

Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.

Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
Cut cauliflower into pieces and then separate florets.

Serve on warm pita with tzatziki sauce and cilantro.

Enjoy!

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