Red Pepper Tahini Cauliflower
1 cauliflower head
1 red pepper
1 bunch heirloom tomatoes
1/4 cup olive oil
2 tablespoons tahini
1 teaspoon crushed red pepper flakes
1 clove garlic
1/2 cup ice cold water
1 tablespoon sea salt
2 tablespoons fresh parsley + extra for garnish
Preheat oven to 400.
Roast red pepper until soft and slightly caramelized. Add roasted red pepper, tahini olive oil, parsley, crushed red pepper flakes, garlic, water, sea salt, and fresh parsley to blender and blend until mixed together completely.
Cut bottom stem off of the cauliflower and larger stems on sides - you can leave the thinner green leaves (also nice for presentation!). Smother cauliflower in roasted red pepper sauce and place on roasting pan lined with parchment paper. Cook in oven for 1 hour. After 1 hour, poke with fork to make sure cauliflower is completely cooked through. If not, cook for an additional 15-30 mins until cauliflower is completely tender.