Cauliflower coated with sesame seeds and tahini

Among the vegetables I like the most is cauliflower (without offending any vegetable), the vegetable is described in a variety of references as early as the Middle Ages.
Most of us eat the white part of the cauliflower, that's the head of the cauliflower, but the leaves and stems are also edible and full of nutritional value.
I can wholeheartedly say that if there is a food that tastes better when baked than fried in oil, it is cauliflower.
You need to know how to prepare it, and if you follow the recipe, you will achieve the amazing taste of cauliflower.

So what do you need?
Medium cauliflower
3 tablespoons olive oil
2 teaspoons chili powder
A tablespoon of raw tahini
Cape Silan
1/2 teaspoon black pepper
1/2 teaspoon sumac (optional)

Preparation method:
Place cauliflower in a large pot, fill with water up to 3/4 of the height of the cauliflower, add salt to the cooking water.
Cook the cauliflower until almost completely tender; there should be very slight resistance when you pierce it with a fork.
Drain the cauliflower from the water and place it on a tray lined with baking paper.
Brush the cauliflower well with 3 tablespoons of olive oil (if that's too much for you, you can reduce it by one tablespoon).
Add the raw tahini, cilantro, and spices.
Preheat oven to 220 degrees - top and bottom heat.
Bake until the cauliflower is golden brown - about 15 minutes (depending on the strength of the oven)

Nutritional values ​​(for cauliflower weighing 800 grams):
624 calories
55 grams of carbohydrates
41 grams of fat
22.5 grams of dietary fiber
19.2 grams of protein

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