Cauliflower takes center stage in this gorgeous dish.  It is perfectly crusted on the outside and tender on the inside.  If you haven’t tried roasting a whole cauliflower yet, I strongly urge you to give it a try.  It is my absolute favorite way to eat cauliflower and is sure to get you out of any vegetable rut.  The cauliflower is first basted on all sides with a simple and flavorful marinade.  I recommend flipping the cauliflower over and pouring some of the marinade into the core.  Then, I roast it so it is golden brown and slightly caramelized on the outside and fork tender on the inside.  The end result is a dish that is savory yet sweet with a slightly meaty texture.  It is excellent served over fluffy quinoa.

After the cauliflower has roasted, I then drench it in my favorite Green Tahini Sauce.  The rich sauce pairs perfectly with this dish and I highly recommend it although even without the sauce the cauliflower is irresistible. 

With both the sesames in the tahini sauce and the hemp seeds crusting the cauliflower, this recipe offers plant-based protein for a more satisfying vegetable roast.  It’s got texture, flavor and beauty.  Plus, it is budget-friendly and easier to make than it looks.  

Cauliflower is a powerhouse vegetable that is low in calories while offering dietary fiber, vitamin C, and folic acid.  This recipe is a fun and inspiring way to get more cauliflower into your diet without it feeling like a chore.  Here, I used a head of white cauliflower but you could swap it for orange cauliflower, purple cauliflower or even romanesco.  

For the perfect head of white cauliflower look for creamy white compact curds and firmly attached bright green leaves.  You want to avoid any heads that have brown spots or that have loose sections that are spread out.  It should feel heavy for its size.  You can purchase the cauliflower up to five days in advance and store in the plastic wrap in your refrigerator.  However, the sooner you use it the sweeter it will be.    

You can carve this dish at the table and serve in the cast iron skillet or you can transfer to a serving dish.  Either way, your guests will be inspired and impressed. 

This recipe is gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free.  

I hope you love this&n