• Austin's Vegan Spicy Black Chinese TAHINI-ROASTED CAULIFLOWER
    Austin's Vegan Cauliflower
    Austin's Vegan Spicy Black Chinese TAHINI-ROASTED CAULIFLOWER WITH Seeds 

    INGREDIENTS
    • 1 medium-sized cauliflower
    • A handful of toasted sesame seeds, chopped cashews and pumpkin seeds
    FOR THE SPICE MARINATE Oil:
    • 1 1/2 Tablespoons black peppercorns
    • 2 Tablespoons coriander seeds
    • 1 Tablespoon cumin powder
    • 2 Tablespoons cumin seeds
    • 1 teaspoon cardamom seeds
    • 1 teaspoon yellow mustard seeds 
    • 1 teaspoon black mustard seeds
    • 1 teaspoon fennel seeds 
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg, freshly grated
    • 1 tablespoon paprika
    • 1 teaspoon turmeric
    • 1 teaspoon red chili flakes 
    • 1/2 cup olive oil 
    • Juice of 1/2 lemon 
    • 1/2 teaspoon salt
    FOR THE TAHINI COATING:
    • 3 Tablespoons black Chinese tahini (if you do not have a Asian Market you can use a tahini made from white sesame seeds)
    • juice from 1/2 lemon
    • 2 Tablespoons olive oil
    • 1/2 teaspoon salt
    PREPARATION
    TO MAKE THE Marinate
    1. Toast peppercorns, coriander, cumin, mustard fennel, chili flakes and cloves on a hot dry pan, until fragrant. 
    2. Remove the pan from heat, then grind the spices in a mortar. 
    3. Add rest of the spices and mix together with the oil and lemon juice and let stand .
    TO MAKE THE TAHINI COATING:
    1. Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.
    TO MAKE THE CAULIFLOWER:
    1. Preheat oven to 390°F. 
    2. Brush cast-iron skillet, or other oven-proof dish with olive oil.
    3. Remove the green outer leaves from cauliflower. Level out the stem so that cauliflower stands up.
    4. Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry. Let sit on a tea towel to remove all water trapped inside the cauliflower. 
    5. With a pastry brush the inside and outside of the cauliflower with marinate. 
    6. Spread tahini mixture all over the cauliflower with your hands. Add the cashews, sesame seeds and pumpkin seeds on top. Press into the tahini mixture. 
    7. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. 
    8. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.

    Serve hot. Can be sliced at this table in wedges, making a great presentation for your dinner guest.