Whole Roasted Cauliflower with Zhoug, Tahini Sauce, Sumac Onions and Herbs

A whole cauliflower is marinated in Middle Eastern seasonings, roasted to golden brown perfection, dressed with a variety of tangy and spicy sauces and then garnished with an abundance of fresh herbs. The herb garnish not only lends beauty to the finished dish but is intended to be eaten with the cauliflower. Simply superb!

· 1 large whole cauliflower

· ½ cup grapeseed oil or other neutral cooking oil

· 1 teaspoon ground coriander

· 1 teaspoon ground turmeric

· 1 teaspoon nigella seeds (onion seeds)

· ½ teaspoon sea salt or kosher salt

· Sumac Onions

· Zhoug

· Tahini Sauce

· Parsley

· Cilantro

· Mint

Remove the stem and excess core from the whole cauliflower, but be very careful not to remove too much, as it will separate the florets.

Whisk together the marinade ingredients and add to a sealable bag with the whole cauliflower. Seal the bag and shake to distribute the marinade. Refrigerate for a minimum of 1 hour (best overnight).

Preheat the oven to 400˚F/200˚C. Place the cauliflower in a baking dish and roast in the oven for 1 hour to 1 hour and 15 minutes, or until nicely browned and fork tender. Brush with the marinade mixture occasionally during baking time. Transfer to a serving plate and dress with the zhoug and tahini sauce. Garnish with the sumac onions and a generous amount of fresh parsley, cilantro and mint.

· ½ large red onion, thinly sliced

· 2 tablespoons white vinegar

· ½ teaspoon sea salt or kosher salt

· 1½ teaspoon ground sumac

Bring the vinegar and salt to a boil in a small saucepan. Remove from the heat and add the sliced onions. Toss thoroughly and let cool. Sprinkle in the sumac and toss thoroughly again. Refrigerate in a sealed container until thoroughly chilled to blend the flavors.

· 1 bunch parsley, large stems removed

· 1 bunch cilantro, large stems removed (or additional parsley)

· ¼ cup olive oil

· 2 tablespoons fresh lemon juice

· 3 jalapenos, stems and seeds removed (or leave in some seeds for extra spicy)

· 3 large cloves garlic

· 1 teaspoon ground cardamom

· 1 teaspoon ground cumin

· ¾ teaspoon sea salt or kosher salt, or more to taste

· ½ teaspoon red pepper flakes

Place all ingredients in a food processor and process until nearly smooth. Add a tablespoon of water if needed to lighten consistency. Season with additional salt if needed to taste. Refrigerate in a sealed container for a minimum of 1 hour to blend flavors. Use within 1 week.

· 2 cloves garlic

· ¼ cup fresh lemon juice

· ½ cup tahini

· ½ teaspoon sea salt or kosher salt, or more to taste

· ¼ teaspoon ground cumin

· 1/3 cup water, additional as needed

Process all ingredients in a blender until smooth. The sauce should have a salad dressing consistency. Whisk in small amounts of water as needed to adjust consistency. Season with additional salt as needed to taste. Refrigerate until ready to use within 10 days.