Whole Roasted Cauliflower with Curry Tahini Sauce

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Whole Roasted Cauliflower with Curry Tahini Sauce
Prep Time 1 hour
Servings
Ingredients
  • 1 Head of Cauliflower wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat
  • 1/2 Cup Tahini
  • 3 Tbsp Maple Syrup
  • 1.5 Tbsp Curry Powder
  • 1/4 Tsp Salt
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Water
  • 1/2 Cup Plant-Based Milk any plain, unsweetened milk
Prep Time 1 hour
Servings
Ingredients
  • 1 Head of Cauliflower wash it and take off the greenery, but leave the stalk on (you may have to trim it for the cauliflower to site flat
  • 1/2 Cup Tahini
  • 3 Tbsp Maple Syrup
  • 1.5 Tbsp Curry Powder
  • 1/4 Tsp Salt
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Water
  • 1/2 Cup Plant-Based Milk any plain, unsweetened milk
Instructions
  1. Pre-Heat oven to 400°F
  2. Meanwhile, make the sauce: blend all sauce ingredients together EXCEPT for the almond milk.
  3. Place cauliflower head, stem-side down, in an oven-safe baking dish.
  4. Pour half of the sauce over the cauliflower and spread evenly with your hands over the whole head of cauliflower (except for the bottom).
  5. Place cauliflower back in the dish, and fill the dish with ½ inch of water.
  6. Bake for 50 minutes, or until a knife easily pokes through the center.
  7. When you take the cauliflower out, heat up the rest of the sauce in a small pot with the ½ cup of plant-based milk.
  8. Serve the cauliflower with a good drizzle of the warm sauce!
Recipe Notes

This recipe was created by Julia Murray of Hooked On Plants