Whole Roasted Cauliflower

Gluten, Dairy, Egg, Nut, Sugar Free Vegan Friendly

Serves 8

Looking for something a little different to add to your meal as a side? This might be just what you are looking for!! The flavours are just AMAZING!!

INGREDIENTS:

• 1 x whole Cauliflower
• 2 tsp Garlic Powder * See notes
• 3 tsp Ground Turmeric
• 2 tsp Ground Cumin
• Salt & Pepper to taste
• 2 Tblspn Tahini
• 1/4 cup (60g) Extra-Virgin Olive Oil / Melted Coconut Oil

METHOD:

1. Preheat oven to 180 degrees
2. Remove the leaves of the cauliflower and cut the base so that the cauliflower is able to sit flat in a roasting pan.
3. Place cauliflower in a lined roasting pan, covering with alfoil.
4. Cook in the oven for 30 minutes.
5. Mix remaining ingredients in a jug.
6. Turn the cauliflower upside down and pour a little of the seasoning into the centre of the cauliflower, moving the cauliflower around a little to make sure the seasoning has had a chance to move around.
7. Turning back upright, brush the seasoning onto the outside, until it is all florets are covered. This should leave about 1/3 of the seasoning mixture leftover.
8. Return roasting pan to the oven, uncovered to cook for a further 20 minutes.
9. Remove cauliflower from the oven and brush remaining seasoning over.
10. Cook for a further 20 minutes.
11. Cut into wedges and serve straight away.

NOTES: * It is best to use garlic powder in this recipe as crushed garlic will burn easily. Although this is great hot straight from the oven, it is delicious eaten cold the next day.