By Debbie Kornberg 

This makes for an excellent vegan/vegetarian dish that looks super impressive and is a complete meal!  

Complete List of Ingredients:
1 large head of cauliflower, leaves left on
1 Tbsp. ground turmeric

2 Tbsp. SPICE + LEAF Premium Vegan Broth Base
4 garlic cloves, 3 smashed (+ 1 minced for tahini sauce)

10 mini sweet red & yellow peppers, keep whole

1 zucchini, sliced quarter inch thick.

1 yellow squash, sliced quarter inch thick.

1– 2 Tbsp. SPICE + LEAF Roasted Vegetable Blend 

1 tsp. paprika

3 Tbsp. + 2 Tbsp. SPICE + LEAF Premium Israeli Galili Olive Oil 

1 Tbsp. sea salt
3/4 cup raw tahini 

1 lemon, juiced

1/2 to 3/4 cup hot water

3 – 4 kosher Israeli pickles, sliced into round coins (It may sound strange but trust me, its good and adds some acidity to the dish.)

Instructions for Whole Roasted Cauliflower:

1. Preheat oven to 500 degrees.

2. Clean the cauliflower, leaving the outer leaves intact, trimming the bottom just enough so it lays flat.

3. Using a 10 – 12 inch pot, fill with water three quarters of the way full. Add turmeric, Vegan Broth Base, garlic, 3 Tbsp. salt and bring to a boil. (This is the one time you want to watch your pot boil. If water spills out of pot, you will have a big yellow mess.)

4. Once water is boiling, gently place whole cauliflower into pot. You will want to do this carefully so it does not make a splash. Make sure there is at least three inches of space above the water line to the top of the pot so water won’t boil over. Cover pot and cook on medium-low heat. WATCH CAREFULLY, it can easily over boil and make a yellow mess on your stovetop. 

5. Cook for 8 - 10 minutes. Again, you will not want to walk away from this. Don’t let it overflow out of the pot.  Check on cauliflower by inserting a knife in the base of the stem. If the knife inserts easily, it is done. 

6. Carefully remove cauliflower from the water in a colander. Let cool a couple of minutes. Using a baking sheet with parchment paper, place whole cauliflower on it face up.

7. Coat cauliflower with ~1 tbsp. of olive oil using your hands or brush. Whole cauliflower should be well coated.

8. Place in the center of the oven for 20 - 30 minutes. Check periodically and rotate for even roasting.

9. Once the top is toasty and even charred, remove from the oven.

10. Drizzle tahini sauce and sprinkle parsley with a pinch of Vegan Broth Base & paprika on top. Can also add pomegranate seeds. 

Instructions for Vegan Broth Spiced Quinoa:

1. Using a pot, bring 2 cups of water to a boil. 

2. Add 2 tsp. Vegan Broth Base to water. Mix into water. 

3. Add 1 cup quinoa to pot. Mix in and cover pot. 

4. Cook on simmer for 15 minutes. After 15 minutes, turn off oven but do not open lid of pot and let sit for an additional 12 minutes. 

5. While cooking quinoa prepare sautéed onions. 

6. Using a sauté pan, heat up and add 2 Tbsp. olive oil. Add diced onions and cook on medium/low heat until onions become translucent. 

7. Once quinoa is done, pour into a large bowl. Add sautéed onions, slivered almond. If needed, add additional olive oil to loosen everything up. Add slivered almonds, chopped dates and salt to taste.

Instructions for Roasted Vegetables:

1. Preheat oven to 450 degrees. 

2. Place parchment paper on a baking sheet and zucchini and bell peppers on top.

3. Using a basting brush, place some oil on top of vegetables. 

4. Sprinkle Roasted Vegetable Blend on top.

5. Place in oven and roast for 15 – 20 minutes. 

6. Vegetables are done when nice and toasty brown.

Instructions for Tahini Sauce:

In a medium size bowl, (or food processor) combine raw tahini, lemon juice, and 1/2 cup water. Whisk very well. Ingredients will all thicken. Slowly add more water until you get the texture of dip or sauce desired. To keep more of a dip texture, add less water. For more of a sauce, add more water. 

Plating the Entire Dish:

1. Using a good size platter, spread out cooked quinoa creating an empty circle in the middle. Place whole roasted cauliflower in the open circle. Place roasted vegetables around cauliflower on top of quinoa. If using pickles, place on in between roasted vegetables. (If using tahini sauce, drizzle on top of cauliflower, roasted vegetables and quinoa. Sprinkle garnish: parsley, pomegranate seeds with pinches of Vegan Broth Base and paprika on top. Bon Appetit! 

​