Whole Roasted Cauliflower Tahini (Printable)
Golden roasted cauliflower enhanced by a lemony tahini drizzle and vibrant garnishes.
# What You’ll Need:
→ Cauliflower
01 - 1 large head cauliflower, leaves trimmed but core intact
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground turmeric
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Tahini Drizzle
08 - 1/3 cup tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon olive oil
11 - 1 small garlic clove, grated or minced
12 - 2–4 tablespoons cold water
13 - 1/4 teaspoon salt
→ Garnishes
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Pomegranate seeds
# How-to Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Rinse the cauliflower and pat dry. Place the whole cauliflower on the prepared baking sheet.
03 - In a small bowl, mix olive oil, cumin, smoked paprika, turmeric, salt, and black pepper. Rub this spice mixture all over the cauliflower, ensuring even coverage.
04 - Roast for 45–55 minutes, or until the cauliflower is golden-brown and a knife inserts easily into the thickest part. If it browns too quickly, cover loosely with foil.
05 - In a bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt. Gradually add cold water, whisking, until the sauce is creamy and pourable.
06 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce. Sprinkle with parsley, sesame seeds, and pomegranate seeds if using. Serve warm or at room temperature.
# Expert Advice:
01 -
- The tahini sauce transforms ordinary cauliflower into something rich and luxurious
- Its one of those dishes that looks impressive but requires almost zero hands on time
02 -
- If the top is browning too fast, tent it loosely with foil and keep roasting until tender throughout
- The tahini sauce might seize up at first when you add water, just keep whisking and it will turn smooth and creamy
03 -
- Dry the cauliflower thoroughly after rinsing, any excess water will steam instead of roast
- Room temperature cauliflower roasts more evenly than cold from the fridge