- 1 head cauliflower, leaves and stem trimmed off
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup tahini
- 2 tbsp za'atar
- 1/2 lemon, juiced
- 2 tbsp extra virgin olive oil
- 4 tbsp water
- 2 cloves garlic, finely mined
- 1 tsp sea salt
- chopped pistachios and pomegranate seeds
1.) Preheat the oven to 375 degrees Fahrenheit. Pour olive oil over the cauliflower and massage so the whole head is coated. Sprinkle salt evenly over head. Next, place the cauliflower on a parchment paper lined baking tray. Bake for 75-90 minutes. Time will vary depending on the size of the cauliflower. Your cauliflower is done when it is brown on the edges and soft in the inside (you can stick a knife in it to).
2.) Add all ingredients to a bowl and whisk with a fork until smooth and creamy. When cauliflower is cooked, drizzle generously with tahini sauce and sprinkle with pistachios and pomegranate seeds. Alternatively, use the tahini sauce to dip chunks of cooked cauliflower into.