Instructions

• First, preheat the oven to 400° to make the cauliflower.
• Wash the cauliflower and trim the bottom stem so it sits flat. Leave on the outer leaves.
• Place the cauliflower in a large, deep pot. Fill the pot (cauliflower inside) with enough water to cover the cauliflower completely. Ensure there is at least an inch of space above the water line to prevent the water from boiling over. Remove cauliflower and set aside. (This step is just to make sure there is enough water in the pot to cover the cauliflower but not overflow.)
• Place the large pot (without cauliflower) over high heat on the stove. Add salt to the water so it tastes like the sea (like when you make pasta). Then add the turmeric, garlic cloves, and black pepper and bring to a rolling boil. Once boiling, carefully lower the cauliflower into the water. Cook for 10 minutes, or until a knife can be easily inserted into the stem.
• Drain the whole cauliflower and let it cool slightly so it can be handled. Place the cauliflower on the baking paper and coat it with 1 tablespoon of olive oil using your hands or a brush.
• Place in the center of the oven and bake for 40 minutes, rotating with tongs every 10 minutes to ensure even roasting.
• Next, make the tahini sauce. Combine tahini, garlic, and a pinch of salt in a small mixing bowl. Stir to combine and then slowly add water, a tablespoon at a time, until smooth and the consistency of honey. Add the lemon juice and stir to combine.
• Finish charred cauliflower by drizzling the whole head or pieces with olive oil, tahini sauce, zhoug, chopped hazelnuts, a few pinches of smoked paprika, and herbs of your choice.