Whole Roasted Cauliflower Tahini (Printable version)
Golden cauliflower roasted with warm spices and topped with smooth lemon tahini drizzle for vibrant taste.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower (approximately 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Tahini Drizzle
08 - 1/3 cup tahini (sesame paste)
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon olive oil
11 - 1 small garlic clove, finely minced
12 - 2 to 4 tablespoons water, as needed for consistency
13 - 1/4 teaspoon salt
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon toasted pine nuts or sesame seeds (optional)
16 - Extra lemon wedges for serving
# How to Prepare:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove the outer leaves and trim the stem so the cauliflower sits flat. Rinse and pat dry thoroughly.
03 - In a small bowl, whisk together olive oil, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper.
04 - Place the cauliflower on the prepared baking sheet and brush all surfaces evenly with the spiced oil mixture to ensure full coverage.
05 - Roast for 50 to 60 minutes until the exterior is deeply golden and a knife slides into the core easily. Cover loosely with foil if browning too fast.
06 - In a bowl, whisk tahini, lemon juice, olive oil, minced garlic, and salt together. Gradually add water while whisking to achieve a smooth, pourable sauce.
07 - Transfer the roasted cauliflower to a serving platter. Generously drizzle with tahini sauce, sprinkle with chopped parsley and optional pine nuts or sesame seeds, and serve with lemon wedges.
# Expert advice:
01 -
- It looks like you've been cooking for hours when it's actually just hands-off roasting time.
- The tahini sauce is so creamy and bright that even non-vegetarians will forget to miss meat.
- One head feeds four people, making it perfect for sharing without any fussiness.
02 -
- The most common mistake is not patting the cauliflower dry enough after rinsing—any excess moisture will steam rather than roast, and you'll miss out on that crispy, caramelized exterior.
- Don't skip the spice oil step; those flavors need time to develop in the heat, so even a 15-minute head start before roasting makes a noticeable difference.
- If your tahini sauce breaks or gets grainy, it's because you added water too quickly—start over with a fresh tablespoon of tahini and whisk in the other ingredients more slowly.
03 -
- If you're cooking for people who are skeptical about vegetables, let this sit on the table for five minutes before slicing so they can admire how beautiful it is first.
- The tahini sauce can be made up to a day ahead and kept in the fridge; it might thicken slightly, so just whisk in a splash of water to loosen it again before serving.