These days people are eating more plant-based meals. This roasted cauliflower is a great plant-based meal that tastes great and looks pretty. It’s so crispy, everyone will love it!
Preheat the oven to 375 degrees.
Cut the stem of the cauliflower level so it sits flat when roasting. Next, cut the top (about 1/4) off of the head and dig out a little cavity, not going so deep that you break the cauliflower apart into florets. You may have a few that fall off, dip those separately.
Set up the bowls for dipping.
- with cornflake breadcrumbs, paprika, salt, pepper, and garlic powder
- with premixed egg
Dip the cauliflower chunks (You will have two large chunks and maybe a few florets that may have fallen off the head) into the egg and then dredge into the breadcrumb mixture. Doing this twice will ensure it’s heavily coated with breadcrumbs.
Making the filling.
Mash the chick peas in a bowl. Alternatively, you can add them to the blender but only pulse until mushy not smooth like hummus. Dump mashed chick peas in a bowl and swirl in tahini and mix well until fully combined, adding a little aquafaba liquid to loosen. You want it a bit wet, because it may dry out in the oven. Add diced scallions (or chopped parsley), garlic powder, salt & pepper to taste. Taste the filling and be sure it’s to your liking, otherwise adjust to your tastes.
Stuff the chick pea-tahini filling inside the cavity. If may have more than you need for filling. Top with the cauliflower piece. Spray the entire head heavily with olive oil spray. Another idea: mix olive oil with paprika in a bowl then pour all over the head. You want to be sure you saturate the head so it gets really crispy.
Roast in the middle of the oven for about 1 hour until golden. Once done, drizzle on more tahini and serve in slices or chunks. This is so good!