This is one of our favourite ways of having cauliflower. It's baked and breaded with tahini and nuts, and then topped with curry OKAZU. If you've never tried cauliflower this way, you really have to. The aromas, crunchiness and warmth of the tahini and spices combined with the cauliflower will just leave you feeling so satisfied.
Preparation time
20-25 minutes
Ingredients
- 1 large cauliflower
- 3 Tbsp olive oil
- 1 ½ Tbsp lemon juice
- 1/4 cup of crushed nuts (e.g. pecan, almond, pine)
- salt and pepper, to taste
- 1-2 tsp Curry OKAZU
Sauces:
- ¼ cup tahini
- ¼ cup greek yogurt (use plant-based for vegan recipe)
- 1 garlic clove, minced
- ¼ tsp maple syrup/honey
- 1 ½ Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp cumin
- ¼ tsp coriander
- ⅛ tsp turmeric
- ⅛ tsp black pepper
- ⅛ tsp pepper flakes/cayenne pepper
- ½ tsp salt
Directions:
- Preheat the oven to 425 ℉. Slice cauliflower bottom off and sit it flat on a lined baking sheet.
- Drizzle 1 1/2 tbsp. of olive oil over the cauliflower, sprinkle some salt and pepper, and massage into the cauliflower with your hands. Place in the oven and cook for 40-45 minutes.
- To make the sauce, combine all of the sauce ingredients in a bowl.
- Remove the cauliflower from the oven and pour the other 1 1/2 tbsp. of olive oil and lemon juice over and in between the crevices of the cauliflower. Return to oven and cook for another 10-15 minutes.
- After, remove cauliflower from the oven and pour 1/2 of the tahini sauce over it. Return to the oven and cook for another 10-15 minutes.
- Remove the cauliflower from the oven and pour the remainder of the tahini sauce over it. Sprinkle on the chopped nuts and top with the curry OKAZU.
- Cut into quarters and serve.
