WHOLE ROASTED CAULIFLOWER WITH TANGY TAHINI SAUCE

This recipe was developed by @cookin_brook

Ingredients:

-1 head of cauliflower 

-2 tablespoons olive oil

-Salt + Pepper

-1/4 tsp turmeric

-1/4 tsp garlic powder

-1/4 tsp smoked paprika

-1/8 tsp cayenne pepper

-Few tablespoons Tangy Tahini @fixafoods

-Pomegranate seeds

-Fresh mint and italian parsley (minced)

-2 tablespoons Tangy Tahini @fixafoods

-Lemon juice

-Splash of warm water

Instructions:

-Clean the head of cauliflower, and bring a pot of water to boil. 

-Once the water begins to boil, add the cauliflower in water and boil for 12 minutes.

-Remove from the water, let drain and cool off a bit.

-Add to a cast iron or dutch oven floret head up, drizzle with olive oil.

-Mix together the dried spices, then sprinkle over the head of the cauliflower. 

-Bake at 400 degrees for 15 minutes then bump up to 425 degrees and bake for another 15 minutes. 

-Add a few tablespoons of Fixa Tangy Tahini with some warm water and a squeeze of lemon juice.

-Remove from the oven and spread some Tangy Tahini on the base of a plate, set the cauliflower on top. Then drizzle with the runny tahini, sprinkle some minced herbs on top. Along with the pomegranate seeds. 

-Serve and enjoy!