It’s always nice to have something prepared for vegetarian or vegan guests when throwing a dinner party that’s satiating and delicious. For us, a head of roasted cauliflower with tahini delights meat-eaters, vegetarians and vegans alike– so much so that we make this regularly for adults and childrens both during the winter and summer months.

We drizzle a good amount of Dukkan Tahini on the cauliflower and then sprinkle it with cumin and crushed hazelnuts or almonds. You can even use  Dukkan Egyptian Dukkah which gives you the flavors of fennel, sesame, coriander and cumin seeds along with crushed almonds and hazelnuts. There’s no wrong way to garnish or flavor the roasted cauliflower with tahini, so you can get creative and throw herbs such as parsley or dried fruits such as raisins as well. 

 

Essentially, this recipe works best with fresh cauliflower. Being cooked whole requires a medium heat and time to get good texture and that satisfying crunch. If made on a grill with coal and fire, it tastes delicious when it acquires some good char on it for smoky flavor. This can also be made in a small home oven, but however you cook it, try to keep it whole so that when presented to your guests or diners, it's both visually appealing and impactful on all senses. If you have a small oven to work with, no worries, the taste is still the same. 

It doesn’t take much prep time, and it can even be made on a barbeque if grilled during the summer. Perhaps have a big knife on hand for the first cut and serving of the cauliflower to make it easier as a big head of cauliflower can be unwieldy at first. Serve it with basmati rice and a green salad. It also goes beautifully as a side with some roast chicken.