Whole Head Roasted Cauliflower



1 head of cauliflower – please keep the stems and leaves on, they get delicious when crispy and golden
½ cup olive oil
coarse sea salt to taste (you can also use kosher salt)
tahini sauce – recipe follows
3 tablespoons toasted sesame seeds
¼ cup pomegranate seeds
1 tbls freshly chopped parsley


Pre-heat the oven to 475 d F
Fill a large pot with 10 cups of water and bring to a boil. Place the cauliflower in, cover and let cook for 3 minutes. Remove the cauliflower and place on a plate to steam dry for around 10 minutes. Place on a baking tray and drizzle with olive oil all over and season well with salt. Return to the oven and let roast for 30-40 minutes, depending on how hot your oven gets…I like to leave it is even longer and let it get burnt is some places – good flavor!  Remove from the oven when it is golden all over and place on a serving plate. Drizzle with a nice amount of tahini and garnish with toasted sesame seeds, pomegranate seeds, parsley and a drizzle of extra virgin olive oil. Sprinkle over a nice pinch of sea salt and serve.

½ cup good quality raw tahini
½ lemon squeezed
1 garlic clove, grated
kosher salt to taste
¼ cup of water- or until the tahini is smooth

In a bowl, combine the tahini with the salt, garlic, lemon juice and the water and mix together. It will get to a weird consistency – don’t be afraid..this always happens. Keep adding water until it smooths out and becomes a lighter color. Check for seasoning, you might need more salt of lemon juice.