This Whole Roasted Cauliflower with Tahini Sauce is a showstopper. It’s a beautiful, flavorful dish that’s simple to prepare, yet packed with rich spices and topped with a creamy, tangy tahini sauce. Perfect for a healthy, satisfying main dish or an impressive side for any gathering, this recipe is as delicious as it is beautiful!

Whole Roasted Cauliflower with Tahini Sauce

Why You’ll Love This Recipe

This roasted cauliflower is incredibly tender and full of flavor, thanks to the turmeric, cumin, and olive oil. Roasting the cauliflower whole keeps it juicy and succulent on the inside while developing a deliciously crispy exterior. The tahini sauce adds creaminess and depth, and the garnish of fresh herbs and pistachios brings a refreshing and crunchy contrast. It’s a dish that’s sure to impress with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roasted Cauliflower:

1 medium head of cauliflower (about 2 pounds)
2 tablespoons olive oil, plus more for drizzling
1 teaspoon turmeric
1½ teaspoons cumin seeds
1 teaspoon sea salt (divided, I use Maldon flaky salt)

For the Tahini Sauce:

⅓ cup tahini, stirred well
3 tablespoons freshly squeezed lemon juice
1 clove garlic, grated or minced
2 tablespoons olive oil
Pinch of kosher salt
¼ cup ice-cold water, plus more as needed

Optional Garnish:

¼ cup shelled pistachios, roughly chopped
¼ cup chopped fresh mint leaves
¼ cup fresh flat-leaf parsley leaves
Flaky salt (I use Maldon)

Directions

Preheat the oven:
Preheat the oven to 450°F (230°C) and line a small baking sheet with parchment paper. Place a wire rack on top of the parchment paper or use paper towels for drainage.
Prepare the cauliflower:
Rinse the cauliflower and trim the bottom of the core so the cauliflower can sit evenly on the baking sheet. If the cauliflower has many leaves, trim them down so most of the top and sides are exposed, but leave some leaves for flavor.
Simmer the cauliflower:
Fill a large pot with about 3 inches of water and bring it to a boil. Carefully place the cauliflower, head-side up, into the pot and cover. Let it simmer over medium heat for 8 minutes.
Cool the cauliflower:
Using a slotted spoon or spider, gently lift the cauliflower from the water and place it on the prepared baking sheet. Let it cool and dry for about 15 minutes.
Roast the cauliflower:
Once cooled, remove the wire rack or paper towels and drizzle 2 tablespoons of olive oil over the cauliflower. Rub it gently to coat. Sprinkle turmeric, cumin seeds, and sea salt over the cauliflower. Drizzle again with a little more olive oil (without rubbing). Transfer the cauliflower to the oven and roast for 40-45 minutes, or until it’s golden brown and tender. Keep an eye on it to avoid over-roasting. The cauliflower should have some charred spots.
Make the tahini sauce:
While the cauliflower roasts, whisk together tahini, lemon juice, garlic, olive oil, and salt in a medium bowl. Gradually add ice-cold water, whisking until smooth and lighter in color. Add more water if needed to achieve a pourable consistency.
Assemble and serve:
Once the cauliflower is roasted, let it rest for 5 minutes. Transfer it to a serving platter and drizzle with the tahini sauce. Garnish with chopped mint, parsley, and pistachios. Sprinkle with a pinch of flaky salt. Serve immediately with extra tahini sauce on the side.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

Spicy version: Add some chili flakes or cayenne pepper to the tahini sauce for a spicy kick.
Vegan option: This recipe is already vegan, but you can make it gluten-free by ensuring that the tahini and other ingredients are gluten-free.
Vegetables: Add roasted carrots, sweet potatoes, or other root vegetables alongside the cauliflower for a heartier dish.

Storage/Reheating

Storage: Store leftover cauliflower in an airtight container in the fridge for up to 4 days. Keep the tahini sauce separate.
Reheating: Reheat the cauliflower in the oven or microwave. The tahini sauce can be gently reheated on the stovetop or in the microwave.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the roasted cauliflower ahead of time and reheat it. Drizzle with the tahini sauce just before serving.

2. Can I use a different type of oil?

Yes, you can use avocado oil or coconut oil instead of olive oil for a different flavor.

3. What can I substitute for the tahini?

If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute.

4. Can I add more vegetables to this dish?

Yes, roasted vegetables like carrots, parsnips, or sweet potatoes would pair beautifully with the cauliflower.

5. How do I get the cauliflower to be crispy?

Ensure that the cauliflower is well-coated with oil and roasted at a high temperature for the right amount of time. For extra crispiness, you can broil it for the last 2-3 minutes.

6. Can I use pre-cut cauliflower florets instead of whole cauliflower?

Yes, you can use florets, but roasting a whole head of cauliflower will result in a more dramatic presentation and a different texture. You may need to adjust the roasting time for florets.

7. Can I freeze the roasted cauliflower?

Yes, you can freeze the roasted cauliflower. Let it cool completely, then store it in an airtight container or freezer bag for up to 2 months. Reheat in the oven to restore some of the crispiness.

Conclusion

This Whole Roasted Cauliflower with Tahini Sauce is a simple yet elegant dish that’s perfect for any occasion. The roasted cauliflower is tender and flavorful, while the creamy tahini sauce adds the perfect balance of richness. With the added crunch of pistachios and freshness from mint and parsley, this dish is a true celebration of flavors.