Encrusted Baked Cauliflower

Here’s an elegant and unusual way to prepare cauliflower-I realy like cauliflower, I didn't used to but slowly I am finding more creative ways of cooking it. Cauliflower is rich in the phytochemical, sulforaphane, this cruciferous vegetable has tumor fighting capabilities. It’s also high in dietary fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic acid, Potassium and Manganese.

Lemon-Tahini Encrusted Baked Cauliflower
1 medium or large head of cauliflower
2 tablespoons of tahini (I prefer raw, but roasted is fine too)
1/3 cup of whole wheat pastry flour-or yellow gram flour (chana dhal flour)
2 tablespoons of freshly squeezed lemon juice
Zest of ½ a lemon, about ½ tablespoon
¼ teaspoon of garlic powder
1/4 teaspoon of cayenne (more or less to taste)
1 t of salt (or less depending on taste)
¼ cup of water
Preheat the oven to 350 degrees. Keeping the cauliflower whole, remove the leaves and stem and wash under cold water. Steam whole for about 20 minutes. While steaming the cauliflower, prepare a lemon-tahini paste with the remainder of the ingredients (you may have to add additional water or flour until you get a good consistency that will stick to the cauliflower-a little bit like wall paper paste!). Carefully remove the cauliflower from the steamer and place it on a slightly oiled baking tray. Pour the lemon-tahini mixture over the cauliflower and with a knife, cover the top and sides as if you were icing a cake. Bake for 30 minutes, until the crust is firm. Cut into slices with a sharp knife.