Must-Try Thanksgiving Mains for a Turkey-Free Feast

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Roasted Whole Cauliflower

A whole roasted cauliflower is a striking vegan centerpiece, combining the earthy flavor of roasted cauliflower with the warm spice of harissa and a creamy, tangy tahini sauce. This dish is not only visually impressive but also brings a bold and unique flavor profile to any table, perfect for impressing your guests at holiday gatherings!

Ingredients (for 4 servings):

For the Cauliflower:

• 1 large head of cauliflower, leaves removed
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Sauce:

• ¼ cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (adjust for consistency)
• 1 clove garlic, minced
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place the cauliflower head on a baking sheet lined with parchment paper. In a small bowl, mix olive oil, harissa paste, smoked paprika, salt, and pepper. Rub this mixture generously over the cauliflower, coating it evenly.
2. Roast in the preheated oven for 45-60 min., or until the cauliflower is tender and caramelized on the outside. A knife should easily pierce through the center when done.
3. While the cauliflower is roasting, whisk together tahini, lemon juice, water, minced garlic, and salt in a bowl. Adjust water as needed until the sauce reaches a smooth, pourable consistency.
4. Transfer the roasted cauliflower to a serving platter. Drizzle with tahini sauce, sprinkle with chopped parsley, and garnish with an extra drizzle of harissa if desired.