Whole Roasted Romesco Cauliflower With Tahini Sauce
This Whole Roasted Romesco CauliflowerWith Tahini Sauce is so crispy and flavorful everyone will enjoy it! It's gluten-free, vegan, and makes for a beautiful presentation.
Equipment
- Mini Food Processor
Ingredients
- CAULIFLOWER
- 1 head cauliflower
- 1/2 cup minced parsley
- 2 tbsp basil
- 2 tbsp mint
- 1 jalapeno sliced
- 2 tbsp avocado oil
- salt and pepper to taste
- falky sea salt for garnish optional
- ROMESCO SAUCE
- 14 oz jar roasted bell pepper
- 3 garlic cloves
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 3 tbsp parsley
- 1 tbsp oregano
- ¼ cup slivered almonds
- 4 tbsp grated vegan parmesan cheese
- salt and pepper to taste
- LEMON TAHINI SAUCE
- ¼ cup iced filtered water
- ¼ cup tahini
- 1 lemon juiced
- 1 garlic grated
- salt and pepper to taste
Instructions
- Preheat oven to 450°
- In a large pot, fill it 1/4 of the way up. Trim the leaves from the cauliflower. Add it to the pot of boiling water and cover it with the lid. Steam for about 15 minutes. Remove it from the oven and add it to a wired rack.
- Drizzle the cauliflower with olive oil, salt, and pepper. Roast the cauliflower in the oven for about 15 minutes.
- Meanwhile, make the romesco sauce by adding all the ingredients into a mini food processor and blend.
- Then, make the tahini sauce by add all ingredients into a small bowl and whisking until you get a nice and creay consistency.
- Remove the cauliflower from the oven and drizzle half of the romesco sauce tight on top. Using a rubber spatula, pat the sauce right into the cauliflower. Place it back into the oven for about another 10 minutes.
- Remove and place it on a plate. Drizzle it with the tahini sauce, fresh herbs, jalapenos, and flaky sea salt.Enjoy!