Step 1

Preheat the oven to 400F

Step 2

Clean the bottom of the cauliflower, make sure to remove all the leaves, as you would need to create a stable base. Avoid cutting into the florets otherwise the cauliflower will break apart. Wash and pat dry.

Step 3

Mix all the ingredients for the cauliflower head sauce together creating a thick paste. Rub the entire cauliflower with the pesto base.

Step 4

Place the cauliflower in the oven, cover with aluminium foil and cook for about 20 minutes, covered.

Step 5

Whilst the cauliflower is in the oven, you can prepare the quinoa base. For the quinoa base, add to a hot pan olive oil, followed by the quinoa pesto and the rest of the ingredients. Lightly stir fry the quinoa allowing it to brown slightly. Remove from the heat and set aside.

Step 6

Finally remove the foil from the cauliflower and cook for about 18 more minutes, or until the cauliflower is slightly more roasted. The roasted crust has a delicious flavour thanks to the added pesto.

Step 7

Layer a large serving tray with the quinoa salad, place the cauliflower in the centre. Add your tahini dressing.

Step 8

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, honey, salt until thick and creamy. If the mixture is too thick add a little more water.