RECIPE

Moroccan Whole Roasted Cauliflower with Whipped Tahini

SERVES: 4 as a side

PREP TIME: 15 MINUTES

COOKING TIME: 30 MINUTES

The most stunning and flavourful dish—perfect for hosting or as a vibrant BBQ side. Beautifully spiced and paired with a creamy, tangy whipped tahini sauce.

Ingredients

For the Cauliflower:

  • 1 whole cauliflower, leaves trimmed but core intact
  • 3 tbsp olive oil or melted ghee
  • 1 tbsp Maple Co Moroccan Magic spice blend
  • 1 tsp sea salt
  • Juice of 1 lemon

For the Whipped Tahini:

  • 1/2 cup hulled tahini
  • Juice of 1 lemon
  • 1 tbsp maple syrup
  • pitch sea salt
  • ¼ cup -cold water (as needed for texture)

To Serve:

  • Pomegranate seeds (optional)

Method

  1. Preheat oven to 200°C (fan-forced).
    Line a tray with baking paper.
  2. Par-boil the cauliflower.
    Bring a large pot of salted water to the boil.
    Lower in the whole cauliflower (core side down) and simmer gently for 6–8 minutes until just tender but still holding its shape.
    Drain well and cool
  3. Prepare the marinade.
    In a small bowl, whisk together olive oil, Moroccan Magic, sea salt.
    Rub the mixture all over the cauliflower, coating it evenly and getting into all the crevices.
  4. Roast.
    Place cauliflower on the prepared tray and roast for 25-30 minutes, or until deeply golden and crisp on the edges.
  5. Make the whipped tahini.
    In a bowl, whisk together tahini, lemon juice, maple syrup, and sea salt.
    Slowly add water, keep whisking and adding water until smooth, creamy, and slightly pale in colour.
  6. To serve.
    Pour over whipped tahini and top with pomegranate seeds.
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