- 2 tbsp tahini, see notes
- 2 tbsp water
- 2 tbsp lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 large head of cauliflower
- Preheat the oven to 350ºF or 180ºC.
- Mix all the ingredients in a bowl (except the cauliflower) until well combined.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. I don’t like my cauliflower super soft, just al dente, so feel free to bake it longer if you want.
- Remove from the oven and allow to slightly cool before serving. I added some chopped cauliflower on top, but it’s totally optional.
- Keep leftovers covered in the fridge for up to 4 days.
- Feel free to use oil instead of tahini (extra virgin oil is my favorite choice, but any oil will do). I would add about 3 tbsp of oil and no water.
- Use any herbs or spices you want or have on hand.
- You could also add some minced garlic, but it burns easily, so keep that in mind.
- I like to use a basting brush to rub the marinade all over the cauliflower, but it’s not necessary. You can also use your hands, a spoon or even a paper napkin.
- Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.
- If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.
- I’ve never frozen it myself, but I would chop the cauliflower and keep in an airtight container in the freezer for 1-2 months.
- I’ve improved the recipe by adding 2 tbsp of water instead of 2 tsp.
- Serving Size: 1/4 of the recipe
- Calories: 107
- Sugar: 5.8 g
- Sodium: 196 mg
- Fat: 4.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 14.5 g
- Fiber: 6.7 g
- Protein: 6 g