Name: Whole Roasted Cauliflower
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (about 2½ lb, leaves trimmed); ¼ cup extra-virgin olive oil; 2 tablespoon fresh lemon juice; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup tahini (well stirred); 2 tablespoon fresh lemon juice; 1 clove garlic (grated); 3–4 tablespoon cold water; ¼ teaspoon kosher salt; 2 tablespoon fresh parsley (chopped); 2 tablespoon pomegranate seeds (optional)

Instructions

Preheat
Preheat:
Preheat the oven to 425°F. Trim the stem of the cauliflower so it sits flat, and place it in a cast-iron skillet or small baking dish.
Season
Season:
Whisk ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Brush the mixture all over the cauliflower, getting it into the crevices.
Roast covered
Roast covered:
Cover the skillet tightly with foil and roast for 30 minutes to steam the inside.
Roast uncovered
Roast uncovered:
Remove the foil and roast for 25 to 35 minutes more, until the cauliflower is deep golden and a knife slides easily into the center.
Make the sauce and serve
Make the sauce and serve:
Whisk ¼ cup tahini, 2 tablespoons lemon juice, 1 grated garlic clove, 3 to 4 tablespoons cold water, and ¼ teaspoon salt until smooth and pourable. Drizzle over the whole roasted cauliflower, sprinkle with 2 tablespoons parsley and the pomegranate seeds, and cut into wedges to serve.

Tips

Covering the cauliflower for the first half steams the dense center so it's tender all the way through. Tahini thickens at first when you add lemon juice; keep whisking in water until it loosens. For a faster version, cut the cauliflower into 4 thick steaks and roast for 25 minutes.