Whole Roasted Cauliflower (vegan, keto, low carb)

An incredibly delicious way to enjoy cauliflower! This whole roasted cauliflower recipe is super easy to make and the perfect healthy side dish for any meal! Suitable for almost every diet.

I love all the cruciferous vegetables. I do find myself mostly eating brussel sprouts. But I think my favorite might be the humble cauliflower. While it’s so unassuming yet can be lent to such a wide range of applications: from pizza crust, to a low carb rice replacement, and even as an addition to smoothies!

And while all those uses of cauliflower are wonderful ways to get more plants into a diet they seem to either disguise the cauliflower as something else or cover it with other more dominant flavors. This way, however, truly makes the cauliflower itself shine.

I love this recipe because there’s no prep cutting and super straight forward. And there’s tahini sauce. Which is always welcome on my plate. I might have a mild tahini addiction… and I’m ok with that. This recipe is acceptable for almost all diets and food sensitives/allergies.

plant based/vegan/paleo/keto/vegetarian/gluten free/low carb/grain free

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Whole Roasted Cauliflower (with Lemony Tahini Sauce)

plant based/vegan/paleo/keto/vegetarian/gluten free/low carb/grain free

This dish showcases the cauliflower in all it's glory and is a great side for any meal.

Ingredients

• Cauliflower head
• Avocado Oil
• Sea Salt
• Tahini paste
• Lemon juice fresh squeezed
• Water

Instructions

1. Preheat oven to 400.

2. With a steamer (or pasta pot w/built in strainer) steam the whole head of cauliflower. Once a knife can pierce through the base of a floret, remove from the heat. Careful not to overcook.

3. Place cauliflower on baking sheet. Brush (or massage as I do) the cauliflower with avocado oil. Sprinkle about 1 tbsp of sea salt over the cauliflower. Cook the cauliflower until it becomes a golden brown color and smells amazing, about 20-30 minutes, this will depend on the size of your cauliflower. In the meantime prepare the tahini sauce. Mix 2 parts tahini with 1 part lemon juice and 1 part water. Add water and or lemon juice until it is the desired tartness and consistency.

4. Once the cauliflower is done, remove from the oven, place on serving dish. You can either eat it by cutting off the florets from the base and dipping in the tahini or spread the tahini over the top and then cut or rip off the florets.