Whole baked cauliflowers – they are a thing! This next attempt from Milk Street, the Cauliflower with Spiced Tahini and Garlic-Chili Oil, definitely was the opposite of the lightly flavored Miznon whole cauliflower. This cauliflower burst with strong dried spice (cumin, cinnamon, sumac, cardamon) flavors, bright parsley, and an olive oil / tomato glaze of sorts. And I omitted the pine nuts, which probably would have added another strong flavor!
In all, my husband said this cauliflower almost tasted like falafel, which seems fairly accurate with the deep, dried Middle Eastern spice flavor. I would make this again for a crowd, but would need to pair it with carefully picked sides as this definitely is a distinct flavor explosion.
Cooking note: The cauliflower was 1.6 pounds and I cooked it for 40 minutes in a more tight foil wrap, and it baked up fine!
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