1 large cauliflower 

Avocado oil 

Sea salt 

1/2 cup crushed pistachios 

1 bunch of fresh cilantro, chopped 

Sauce:

1/2 cup tahini 

4-6 tablespoons of olive oil 

1 teaspoon ground turmeric

Juice of 1 lemon 

2 cloves smashed garlic 

1 teaspoon of Dijon mustard 

1/2 shallot minced 

1 tablespoons apple cider vinegar 

Sea salt and black pepper to taste


Preheat oven to 400. Flip over cauliflower so head is down and carefully cut out the core and outer leaveswhile keeping the head intact. Drizzle oil on the bottom of the cauliflower then flip and drizzle on top and massage well so it’s coated. Generously sprinkle with sea salt and place on a cart-iron pan face up and pop in oven for 1 hour until browned and tender.

Meanwhile, combine all sauce ingredients in food processor. Blend until creamy. You may need to add a little water to thin as you like.

Remove cauliflower and let cool. Sprinkle pistachios and cilantro on top. Serve with sauce on the side.

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