Until now, I had never been able to make a whole roasted cauliflower that was both “fall-apart” soft and crispy. I finally figured it out! The recipe was adapted from a NYC restaurant called Miznon North, and it will not disappoint.

Please note that every oven is slightly different, so the timing in the oven may vary.

Whole Roasted Tahini Cauliflower

Ingredients:

• 1 medium cauliflower
• sea salt
• extra virgin olive oil
• paprika
• tahini

Directions:

1. To prep the cauliflower, trim the base of the stem, while keeping some leaves intact. Wash the cauliflower as well as possible.
2. Bing a pot of very salty water to a rolling boil, then boil the cauliflower for about 10 minutes. It is ready when can pierce it with a fork, but is still a bit firm.
3. Remove cauliflower from the water and place on a baking tray to chill. Preheat the oven to 480°F.
4. Once chilled, rub the cauliflower well with olive oil and sprinkle with sea salt and paprika. Roast in the oven until beautifully golden brown (10-20 minutes).
5. To serve, drizzle with some more olive oil, tahini, and a pinch of salt. Don’t be afraid to enjoy the leaves!