Whole Roasted Cauliflower With Calabrian Chili Tahini Sauce

By Nathalie Fraise
Yield 4-6 servings

For the cauliflower:

• 1 cauliflower
• 2 tablespoons organic extra virgin olive oil (or melted coconut oil)
• 1/4 cup vegetable broth (or water)
• 1/3 cup hazelnuts
• 1/4 cup parsley leaves, roughly chopped
• Sea salt, to taste
• Black pepper, to taste

For the tahini sauce:

• 1/3 cup tahini
• 1/4 cup olive oil
• 1/4 cup water
• 1/4 cup parsley leaves
• 1/4 cup lemon juice
• 3 cloves garlic
• 2 teaspoons finely chopped Calabrian chili peppers
• 1 1/2 teaspoons curry powder
• 1 1/4 teaspoons sea salt
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• Black pepper, to taste

Method:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Remove the leaves from the cauliflower. Using a paring knife, carve out the bottom of the core so that the cauliflower can sit flat. Be cautious not to separate the florets from the whole.
3. Center the cauliflower onto a roasting pan. Drizzle on the olive oil (or melted coconut oil), and add the broth (or water) to the pan. Sprinkle on some sea salt and black pepper, to taste.
4. Cover the cauliflower with unbleached parchment paper, and then aluminum foil to create a tight seal.
5. Roast in the oven until browned and soft, about 1 hour to 1 1/2 hours, depending on size. Remove the parchment paper and foil after about 40 minutes of cooking time.
6. While the cauliflower is roasting, prepare the sauce. Add all the sauce ingredients to a high speed blender or mini food processor and process on high until smooth, about 1 minute. Transfer to a bowl and set aside.
7. Preheat a sauté pan on medium heat. Add the hazelnuts and toast until fragrant, stirring often, about 3 minutes. Transfer to a cutting board or platter to cool. Roughly chop and set aside.
8. Once the cauliflower is soft, remove it from the oven. Drizzle on some of the tahini sauce and top with some of the tahini sauce, chopped parsley and hazelnuts.
9. Serve immediately with extra sauce on the side.
10. Enjoy!