Roasted Cauliflower Tahini Drizzle (Printable version)
Enjoy a show-stopping, plant-based whole roasted cauliflower. Tender, golden, and drizzled with a creamy, zesty tahini-lemon sauce.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Tahini Lemon Drizzle
08 - 1/3 cup tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon maple syrup or agave
11 - 1 small garlic clove, finely grated
12 - 1/4 teaspoon salt
13 - 3 to 5 tablespoons cold water
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Lemon wedges (optional)
# How to Prepare:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Carefully remove the outer leaves from the cauliflower. Trim the stem, ensuring the main head remains intact. Rinse the cauliflower under cold water and pat it thoroughly dry with paper towels.
03 - In a small bowl, combine the olive oil, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until a paste forms.
04 - Place the prepared cauliflower onto the parchment-lined baking sheet. Using a pastry brush or your hands, evenly apply the spice mixture all over the entire cauliflower head, ensuring full coverage.
05 - Roast the cauliflower for 45 to 55 minutes, or until it is golden brown, fork-tender, and easily pierced with a knife. If you notice the cauliflower browning too quickly, loosely tent it with aluminum foil.
06 - While the cauliflower roasts, prepare the drizzle. In another small bowl, whisk together the tahini, fresh lemon juice, maple syrup or agave, finely grated garlic clove, 1/4 teaspoon salt, and 3 tablespoons of cold water. Continue whisking, gradually adding more cold water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
07 - Once roasted, carefully transfer the whole cauliflower to a serving platter. Drizzle generously with the prepared tahini-lemon sauce.
08 - Sprinkle the roasted cauliflower with chopped fresh parsley and toasted sesame seeds. Serve immediately, with lemon wedges on the side if desired.
# Expert advice:
01 -
- It looks incredibly fancy but comes together with minimal effort – truly a showstopper for any table.
- The combination of tender, spiced cauliflower with that bright, creamy tahini drizzle is just pure magic on your taste buds.
02 -
- Don&t be afraid to let your cauliflower get really golden and tender; that&s where all the delicious, slightly caramelized flavor lives.
- When making the tahini sauce, always add water slowly; a little goes a long way in achieving that perfect, silky texture.
03 -
- To ensure all sides of your cauliflower get beautifully golden and caramelized, consider carefully flipping it halfway through the roasting time.
- You can whip up the tahini lemon drizzle a day in advance; just store it in an airtight container in the fridge and thin with a little more water if needed before serving.