Whole Roasted Cauliflower

Ingredients:

• 1 large head of cauliflower
• 3 tbs coconut oil, melted
• 1 tsp sea salt
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 2 tsp ground coriander
• 1/2C tahini, plus extra for drizzling
• 1 handful parsley, finely chopped
• A squeeze of lemon juice
• Lightly toasted pine nuts, to serve

Method:

1. Preheat oven to 170ºC. Line a large baking tray with baking paper
2. Trim off the outer cauliflower leaves and cut away the bottom of the stalk so the cauliflower can sit flat, then cut a cross into the base of the trimmed stalk
3. Rub the whole cauliflower liberally with coconut oil and sprinkle with the salt, cumin, paprika and coriander. Bake for 2 hours or until tender.
4. Spread the tahini evenly over the base of a serving dish. Sit the roasted cauliflower on top, sprinkle over the parsley and squeeze over the lemon juice. Drizzle over a little extra tahini and sprinkle with pine nuts to serve.

Serves 4

Recipe courtesy of Luke Hines – Eat Clean