Cauliflower Roast with Tahini - cauliflower bake - vegan dish

Cauliflower Roast for your next dinner table!!!
As much as it’s nice while it’s hot I also love eating it cold in a sandwich. This will last for a week (or more) in your fridge.
You can make tahini in advance also marinade the cauliflower in advance and store them both in the fridge until it’s time to bake.
Note: Tahini will thicken in the fridge, you may need to add more water or lemon ( or both) for the right consistency.
Enjoy 😊
1 cauliflower
1 tsp cumin
1tsp coriander
1tsp turmeric
1tsp sumac
1tsp salt
Olive oil - enough to make a paste
Tahini
1/2 cup tahini
1 lemon juice
1tsp salt
3/4-1 cup water - as much as you need
Add the spices with olive oil and make a paste (you need a decent amount of oil to roast a big cauliflower. )
Pour over cauliflower and cover with foil and roast in a preheated oven 180c for 45 minutes.
After 45 minutes remove the foil and drizzle more olive oil and roast uncovered for 45-1 hour depending on how well done you like (or how big the size of your cauliflower is)
In the meantime make the tahini sauce and while it’s hot add to the cauliflower garnish with your favourite herbs.
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