Whole Roasted Cauliflower Tahini

The first time I served this, my dinner guest actually laughed when I placed a whole roasted cauliflower on the table. That laughter turned into silence after the first bite, followed by demands for the recipe. Something magical happens when you treat cauliflower like a roast rather than just another vegetable.

I made this for a friend who swore she hated cauliflower, and she went back for thirds. The spices get all caramelized and concentrated in the oven, while that creamy tahini drizzle ties everything together. Now its the dish I bring to every dinner party where I need something foolproof.

Ingredients

• 1 large head cauliflower: Look for one that feels heavy and tight with no dark spots, keep the core intact so it holds its shape
• 2 tablespoons olive oil: This helps the spices cling to every nook and cranny
• 1 teaspoon ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 teaspoon smoked paprika: Adds this incredible subtle smokiness that makes people wonder what your secret is
• 1/2 teaspoon ground turmeric: Gives the cauliflower that gorgeous golden hue
• 1 teaspoon kosher salt: Don't be shy with seasoning, cauliflower needs a good amount to really shine
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a huge difference here
• 1/3 cup tahini: The creamy, nutty base for the sauce
• 2 tablespoons fresh lemon juice: Cuts through the rich tahini beautifully
• 1 tablespoon olive oil: Makes the drizzle silky and luxurious
• 1 small garlic clove: Grate it right into the sauce so it distributes evenly
• 2 to 4 tablespoons cold water: This transforms the tahini from a paste into a pourable cream
• 1/4 teaspoon salt: Balances the tahini's natural bitterness
• 2 tablespoons chopped fresh parsley: Fresh herb contrast against all the roasted richness
• 1 tablespoon toasted sesame seeds: Toast them yourself for maximum flavor
• Pomegranate seeds: These little jewels add bursts of sweetness and make it look stunning

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment, this high heat is what creates those beautiful caramelized edges

Prep the cauliflower:

Rinse it well and pat it completely dry, then place it core side down on your prepared sheet

Make the spice rub:

Whisk together the olive oil, cumin, smoked paprika, turmeric, salt, and pepper until it forms a paste

Coat the cauliflower:

Use your hands to rub that spice mixture all over, getting into every crevice and underneath the florets

Roast until golden:

Let it go for 45 to 55 minutes until its deeply bronzed and a knife slides through the thickest part with zero resistance

Whisk the tahini sauce:

Combine the tahini, lemon juice, olive oil, garlic, and salt, then gradually whisk in cold water until its silky and pourable

Bring it all together:

Transfer that gorgeous roasted cauliflower to a platter and drizzle the sauce all over it

Finish with flair:

Sprinkle with parsley, sesame seeds, and pomegranate seeds if you want that extra pop of color

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This recipe changed how I think about cauliflower entirely. Its proof that the humblest vegetables can become the star of the show when you treat them right.

Making It Your Own

Sometimes I'll add a pinch of cayenne to the spice rub when I want a little heat, or swap in cilantro for the parsley if I'm serving it with Mexican inspired dishes. The template works beautifully with just about any spice blend you love.

Serving Suggestions

While this shines as a vegetarian main, I often serve it alongside grilled meats or as part of a mezze spread. Its also incredible over a bed of fluffy couscous or quinoa to soak up all that extra sauce.

Make Ahead Tips

The spice rub can be mixed up to a week ahead and stored in an airtight container. The tahini sauce keeps beautifully in the fridge for days, just give it a good whisk and add a splash of water if it thickens up.

• Let the roasted cauliflower rest for 10 minutes before serving so it holds its shape when you slice it
• Warm the tahini sauce slightly if it's been refrigerated, it drizzles better when not ice cold
• Extra sauce never hurts, I always double the tahini drizzle recipe

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There's something deeply satisfying about serving a whole roasted vegetable at the table. It feels special and substantial, yet comes together with minimal effort.

Recipe FAQs

→ How do I ensure the cauliflower cooks evenly?

Trimming the cauliflower leaves while keeping the core intact helps maintain its shape and allows for even roasting. Covering it loosely with foil if browning too fast helps prevent burning before the inside is tender.

→ Can I adjust the tahini sauce consistency?

Yes, gradually adding cold water while whisking the tahini mixture helps achieve a creamy, pourable sauce that drizzles smoothly over the roasted cauliflower.

→ What spices enhance the flavor of the cauliflower?

A blend of ground cumin, smoked paprika, turmeric, salt, and black pepper provides aromatic warmth and depth to the cauliflower before roasting.

→ Are the garnishes necessary?

While optional, fresh parsley, toasted sesame seeds, and pomegranate seeds add vibrant color, texture, and brightness that elevate the dish's flavor profile.

→ How can I serve this dish for a complete meal?

Pair the roasted cauliflower with warm pita bread or serve it over couscous or quinoa for a balanced, satisfying vegetarian option.

→ Is this dish suitable for special diets?

Yes, it is vegetarian, gluten-free, and dairy-free, making it accessible for various dietary preferences.