Description
This Whole Roasted Cauliflower with Tahini Sauce is an elegant and flavorful dish that’s easy to prepare yet packed with rich spices. The cauliflower is roasted to perfection with turmeric, cumin, and olive oil, creating a crispy exterior and tender interior. Topped with a creamy, tangy tahini sauce and garnished with fresh herbs and pistachios, this dish is perfect as a main or side for any occasion.
Ingredients
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)
Instructions
-
Preheat the oven:
Preheat your 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. Trim the leaves down but leave some 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:
Drizzle 2 tablespoons of olive oil over the cooled cauliflower and rub it gently to coat. Sprinkle with turmeric, cumin seeds, and sea salt. Drizzle with a little more olive oil (without rubbing) and transfer the cauliflower to the oven. Roast for 40-45 minutes, or until golden brown and tender with 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 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.
Notes
- Spicy version: Add chili flakes or cayenne pepper to the tahini sauce for extra heat.
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
