For a pretty presentation, remove the leaves of a head and trim stem. Bake entire head at 425°F for 20 to 30 minutes. Remove and brush with garlic aioli. To serve, cut like a cake into four wedges. The tarator dressing is also great on fish, french fries, and other veggies.
Canola oil (or any light oil, such as safflower or grape seed oil)
1 head cauliflower, cut into florets
1/2 cup garlic cloves
1 Tbs. salt
1½ cups Vegenaise (or mayonnaise)
(Yields approx. 2 cups)
1 cup tahini
1 cup water
1/2 to 1 cup lemon juice, to taste
1 tsp. salt, or to taste
4 to 5 garlic cloves, to taste, mashed into paste
Heat oil to 325°F. Fry cauliflower for about two minutes, making sure the cauliflower doesn’t become mushy or drenched in oil. Place in a bowl. In a food processor, combine garlic and salt until they form a paste. Put in a bowl and blend with Vegenaise. Toss cauliflower in vegan garlic aioli. Drizzle with tarator and serve warm.
Place tahini in a mixing bowl, alternate stirring in the water and lemon juice until it becomes a smooth paste. Stir in salt and garlic.