Whole Roasted Cauliflower with Tahini Dressing

I seem to be on a veggie kick lately. I know from my last few posts it seems like I am a vegetarian but I actually do love meat! However, for those of you who do not eat meat this dish is a great substitute. Also known as "Cauliflower Steak" this dish roasts the entire cauliflower whole allowing for thick wedges to be cut.

Boiling the whole head of cauliflower beforehand allows for it to soften and begin to cook before roasting it in the oven, it is also a great chance to inject some flavor into the vegetable by flavoring the cooking broth.  The tart and slightly bitter Tahini pairs great with the mild, buttery cauliflower.

Ingredients:
1 whole head cauliflower
1/2 cup white wine
1/3 cup olive oil
3 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp cumin
Tahini Dressing:
2 Tbsp tahini
1/4 cup apple cider vinegar
2 Tbsp honey
1/4 cup olive oil

Directions.
1. Heat oven to 475F. Fill a large pot with water (enough to cover the cauliflower) and bring to a boil. Add wine, olive oil, salt, garlic powder, onion powder and cumin and stir to combine. Add cauliflower and simmer until cauliflower is fork tender, 15 to 20 min.
2. Carefully transfer cauliflower to a cast iron pan (or other heavy, oven safe pan) and roast in oven until golden brown, 30 minutes.
3. For tahini dressing: In a bowl whisk together tahini, vinegar and honey. Slowly whisk in olive oil.
4. Drizzle dressing over cauliflower and garnish with parsley.