Whole Roasted Cauliflower Tahini (Printable version)
Oven-roasted cauliflower finished with a smooth, tangy tahini glaze and garnished with herbs and seeds.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, leaves trimmed, stem intact
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper
→ Tahini Glaze
07 - 1/3 cup tahini (sesame paste)
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 garlic clove, finely grated
11 - 1/4 teaspoon salt
12 - 3 to 5 tablespoons warm water (to thin)
→ Garnishes
13 - 2 tablespoons chopped fresh parsley
14 - 2 tablespoons pomegranate seeds (optional)
15 - 1 tablespoon toasted pine nuts or slivered almonds (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the cauliflower head in a large pot of salted boiling water. Simmer for 7 to 8 minutes until slightly tender. Drain and pat dry.
03 - Set cauliflower on the prepared baking sheet. Rub with olive oil, then evenly sprinkle with ground cumin, smoked paprika, kosher salt, and ground black pepper.
04 - Roast for 40 to 45 minutes, turning halfway through, until golden brown and tender when pierced with a knife.
05 - Whisk together tahini, fresh lemon juice, maple syrup, grated garlic, and salt in a small bowl. Gradually incorporate warm water until smooth and pourable.
06 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with tahini glaze. Garnish with chopped parsley, pomegranate seeds, and toasted nuts if using. Slice into wedges to serve.
# Expert advice:
01 -
- It turns an everyday vegetable into something guests actually ask for the recipe for.
- The tahini glaze is tangy, creamy, and good on just about everything you make this week.
- You can prep it ahead and just pop it in the oven when people arrive.
02 -
- Don't skip the blanching step, raw cauliflower takes forever to roast through and the outside burns before the inside softens.
- Add the water to the tahini glaze slowly, if you dump it in all at once it turns grainy and separates.
03 -
- Rotate the cauliflower halfway through roasting so the bottom doesn't steam and stays crispy.
- Taste the tahini glaze before you drizzle, some brands are more bitter and need an extra squeeze of lemon or a little more maple syrup.