A Mediterranean-inspired dish with vibrant flavors:Move over main dish. Roasting a whole cauliflower can be the conversation piece both in it’s presentation and taste. Whenever, I find a colorful version of a cauliflower, I roasted whole as it is incredible in it presentation. I also leave the leaves there and it becomes charred and super tasty. 

Ingredients:

• 1 whole cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh cilantro leaves (packed)
• 4 cloves garlic
• 3 tablespoons lemon juice
• 1-2 tablespoons water (to adjust sauce consistency)
• 1/2 teaspoon cumin 
• 1/4 teaspoon Aleppo pepper
• A pinch of black sesame seeds 

Instructions:

1. Prepare the Cauliflower:
   • Preheat your oven to 400°F (200°C).
   • Trim the leaves off the cauliflower and cut the stem flat, so the cauliflower can sit upright. Leave the leaves as they become very tasty when charred. 
   • Rub the entire cauliflower with olive oil, then season generously with salt and pepper.
   • Place the cauliflower on a baking sheet lined with parchment paper.
   • Add ¼ cup of water under the parchment paper for allowing indirect steam. 
2. Roast the Cauliflower:
   • Roast for 30-40 minutes, or until the cauliflower is golden and tender. You can check by inserting a knife into the thickest part; it should go in easily when it’s done. Flip halfway through to ensure even roasting.
3. Make the Cilantro-Garlic Sauce:
   • In a blender or food processor, combine the cilantro, garlic, lemon juice, tahini (if using), olive oil, cumin, chili flakes (if using), and a pinch of salt.
   • Add a little water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
4. Serve:
   • Once the cauliflower is roasted, remove it from the oven and let it cool slightly.
   • Pour the green cilantro-garlic sauce over the cauliflower, letting it cascade down the florets.
   • Garnish with extra cilantro or chili flakes, if desired.