A delicious whole roasted cauliflower dish served with spinach sauce and tahini dressing, perfect for Sunday dinner. The cauliflower is boiled and then roasted to perfection, paired with a creamy spinach sauce made from cashews, silken tofu, and nutritional yeast, as well as a flavorful tahini dressing.
1: Add the cashews to a bowl and cover with hot water, then set aside.
2: Bring a large saucepan of water to a boil. Remove any large leaves from the cauliflower and trim a little off the stem so the cauliflower sits flat.
3: Carefully add the cauliflower to the saucepan and boil for 5 minutes, then drain and place on a tray.
4: Preheat the oven to 180°C fan / 400°F.
5: In a bowl, add the paprika along with some olive oil, salt, and pepper. Stir to combine.
6: Brush the paprika oil all over the cauliflower and roast for 25 minutes.
7: Turn the heat up to 200°C fan / 425°F and roast for another 10 minutes or until fork tender.
8: In a pan on medium heat, cook the spinach until wilted.
9: Transfer the spinach to a blender. Drain the cashews and add them to the blender along with silken tofu, nutritional yeast, garlic, lemon zest, lemon juice, and salt and pepper.
10: Blend until smooth, then pour back into the pan on low-medium heat and heat through for 4-5 minutes to thicken slightly.
11: In a small bowl, combine tahini, mustard, maple syrup, lemon juice, and salt and pepper. Add water if necessary until the dressing reaches a smooth consistency.
12: To serve, spoon the spinach sauce onto a large plate, top with the cauliflower, and pour the tahini dressing all over. Finish with some parsley leaves and serve with your favorite sides.
