1 Large Cauliflower (keep all the leaves)
5 Tbsp Olive Oil
Sea Salt (to taste)
Green Tahini Sauce (Optional. See Dressing section)
Using a pair of scissors, trim the leaves so about 2 inches of cauliflower head is exposed. (If there was no leave when you purchased, leave as is)
In a large pot, steam the cauliflower until it is at least halfway cooked, 6-8 minutes after water boils. Let it cool down.
Preheat the oven to 375F.
Place the cauliflower on a baking sheet, head facing upwards, and drizzle olive oil over the cauliflower, followed by 1.5 teaspoon of sea salt. Place in oven and roast for 1.5-2 hours, basting the cauliflower with oil 5-6 times during baking. Cauliflower is ready when it is dark golden and leaves are crisp and charred.
Remove from the oven and set aside for 5 minutes. Serve with the lemon wedges, salt, and the green tahini sauce.