Whole Roasted Cauliflower with Tahini Sauce and Parsley-Spinach Pesto

Ingredients

For the Cauliflower

1 large head cauliflower

1/2 cup olive oil

3 tablespoons water

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon each of dried oregano, dried basil, dried parsley, garlic powder, and cumin

1/8 teaspoon cayenne pepper

For the Pesto

1/4 cup pine nuts

2 garlic cloves

3 cups fresh spinach

2 cups fresh parsley

Violife vegan parmesan cheese1 lemon, zested and juiced

1/2 teaspoon salt

1/3 cup + 1 tablespoon olive oil, divided

For the Tahini Sauce

1/4 cup olive oil

3 tablespoons tahini

1 tablespoon apple cider vinegar

2 teaspoons lemon juice

Salt and black pepper, to taste

To Serve

Fresh parsley, chopped

Instructions

For the Cauliflower

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut off bottom stalk of cauliflower while leaving head intact. Peel off the green leaves. Place upside down on baking sheet.
3. Next, whisk together olive oil, water, and spices. Pour 2/3rds of oil mixture into crevices of upside down cauliflower. Flip right side up and brush the top evenly with remaining oil.
4. Bake until fork pierces cauliflower easily, 35-55 minutes.

For the Pesto

1. In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
2. Add the spinach, parsley, vegan cheese, lemon zest and juice and salt. Blend until smooth stopping to scrape down the sides of the bowl, if necessary.
3. Slowly drizzle in 1/3 cup of olive oil while blending. You may want to add more depending on how thick you want the sauce. I added in one extra tablespoon, but do what feels right.

For the Tahini Sauce

1. Whisk together all the tahini sauce ingredients until smooth.

To Serve

1. Smear the pesto on the bottom of a platter.
2. Place whole cauliflower on top.
3. Pour tahini sauce over cauliflower, garnish with fresh parsley, stab with a steak knife, and serve warm.