This golden, tangy, creamy dressing will make your roasted cauliflower look like edible art! The dressing is equally delicious on grain bowls, kale salads or drizzled over grilled proteins. Watch us make it on Youtube and Reels!

INGREDIENTS

For the Cauliflower
1 head of Cauliflower
Olive oil, to drizzle
Salt & pepper

For the Sauce
½ c of Seed + Mill Organic Roasted Garlic Tahini 
1 tsp turmeric powder
1 tbsp date syrup (we love Just Date) 
Juice of 1 lemon
1-2 tbsp water (or, as needed to achieve desired consistency)
Salt & pepper to taste

STEPS

For the Cauliflower

1. Pre-heat oven to 400°F. Line a sheet pan with parchment paper. 
2. Fill a large saucepan with water, 1 tsp of salt and bring it to boil.
3. Once water is bubbling, place whole cauliflower (leaves, stem included) in the pot and allow to boil for 3 mins 
4. Gently remove the cauliflower from the water with tongs and place on sheet pan. Use paper towel to pat dry (this will help make the edges crispier!) 
5. Using your hands, rub cauliflower with 2-3 tbsp olive oil, sprinkle with an extra tsp salt and place in the hot oven for approx. 20 mins or until cauliflower is starting to brown. 

For the Sauce

1. Whisk ingredients together in a bowl with a fork or whisk. Add additional water if you prefer the dressing thinner, or add more tahini if you prefer it thicker.

To Serve

1. Place cauliflower in the center of the platter, drizzle over the tahini sauce, scatter with additional herbs if desired. In the picture, we scattered tahini roasted chickpeas.