How to make the roasted cauliflower:
1 big dense cauliflower with the green leaves around
4 tablespoon olive oil, for each cauliflower
½ teaspoon salt for each cauliflower
Extra -1 tablespoon salt in the pot with the boiling water
Extra - 1 teaspoon when serving
Fill a pot with water ¾ of the way and make sure the cauliflower can get in it.
Place the cauliflower upside down in the pot with boiling water and 1 tbsp salt for 13 minutes.
Take all the water out from the pot and let the steam evaporate to “dry” the cauliflower.
Let it cool at least 20 min (you can leave it in this stage overnight and roast it the next day)
Preheat oven 390F, 200C.
On a baking pan with parchment paper place the cauliflowers.
Massage each cauliflower with olive oil and spread the salt around it.
Place in the oven for 50 minutes, or until it looks ready with light brown color.
Tahini sauce
¾ cup raw tahini
½ cup chopped dill(or parsley)
1 sage leave
1 garlic clove crushed
1 tablespoon maple syrup
1 lemon or lime for juice
1 cup water
¾ tablespoon paprika
½ teaspoon black pepper
1 teaspoon salt
Olive oil and aleppo pepper to drizzle on top
In a large working jar or in a blender place the tahini with the chopped dill and sage crushed garlic,maple,water salt, paprika,black pepper, lemon and lime juice shake well for a few min.
Serving: in a large round deep plate pour all the tahini sauce, place the roasted cauliflower in the middle and sprinkle olive oil and aleppo pepper on top
