Whole Roasted Cauliflower Tahini (Print View)
Tender roasted cauliflower with a creamy lemon tahini drizzle and fragrant spices for a vibrant main dish.
# 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 fresh 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 Make:
01 - Preheat the oven to 425°F. Prepare a baking sheet by lining it with parchment paper.
02 - Remove the leaves and trim the stem so the cauliflower sits flat. Rinse thoroughly and pat dry.
03 - Combine olive oil, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper in a small bowl.
04 - Place the cauliflower on the baking sheet and brush it evenly with the spiced oil mixture ensuring full coverage.
05 - Roast in the preheated oven for 50 to 60 minutes until the surface is golden and a knife easily pierces the core. Loosely tent with foil if browning too fast.
06 - Whisk tahini, lemon juice, olive oil, minced garlic, and salt in a bowl. Gradually whisk in water until smooth and pourable.
07 - Transfer the roasted cauliflower to a serving plate, drizzle generously with the tahini sauce, sprinkle with chopped parsley and pine nuts or sesame seeds, and serve with lemon wedges.
# Expert Suggestions:
01 -
- One whole vegetable means one pan and genuinely impressive results—people think you spent hours.
- The tahini sauce is so creamy and bright it makes everything taste like it belongs in a Mediterranean dream.
- It's naturally vegan, gluten-free, and hearty enough to be the main event, not an afterthought.
02 -
- Don't skip drying the cauliflower—I learned this the hard way when mine steamed instead of roasted, and the result was pale and watery instead of gorgeous and caramelized.
- Tahini separates, so whisk it before you use it, and if your sauce is too thick, water is your friend—add it a tablespoon at a time until it flows like you want it to.
- The knife should slide through the core like butter; if you meet resistance, it needs more time, and that's okay—better 70 minutes than an underdone center.
03 -
- If you're feeding people who love heat, scatter red pepper flakes over the spice oil before roasting, or stir a pinch into the tahini for gentle warmth.
- Sesame seeds that you toast yourself in a dry pan for two minutes are cheaper than pine nuts and taste just as good, with a different but equally lovely crunch.