Whole Roasted Cauliflower Tahini

The first time I served this at a dinner party, my friend who swore she hated cauliflower went back for thirds. There is something magical that happens in the oven when those spices hit the vegetable, transforming it into this golden, caramelized masterpiece that feels fancy but could not be simpler to make.

Last autumn I made this on a rainy Sunday when I needed something comforting but not heavy. The whole kitchen filled with this warm, smoky aroma, and my roommate wandered in asking what restaurant I had ordered from.

Ingredients

• 1 large head cauliflower: Keeping the core intact is the secret to it holding together beautifully while roasting
• 2 tablespoons olive oil: This helps those spices cling to every nook and cranny
• 1 teaspoon ground cumin: Adds this earthy warmth that pairs so perfectly with the tahini
• 1 teaspoon smoked paprika: Gives you that gorgeous golden color and a subtle smoky depth
• 1/2 teaspoon ground turmeric: Just enough for a beautiful yellow hue and a hint of bitterness
• 1 teaspoon kosher salt: Cauliflower needs a fair amount of salt to really sing
• 1/2 teaspoon freshly ground black pepper: Adds a gentle bite that cuts through the creamy sauce
• 1/3 cup tahini: The star of our drizzle, make sure to stir it well before measuring
• 2 tablespoons fresh lemon juice: Brightens everything and balances the rich tahini
• 1 tablespoon olive oil: Makes the sauce silky and luxurious
• 1 small garlic clove, grated or minced: Fresh garlic matters here, do not skip it
• 2–4 tablespoons cold water: This transforms the tahini from a paste into magic
• 1/4 teaspoon salt: For the sauce, adjust to taste once it is whisked together
• 2 tablespoons chopped fresh parsley: Adds this fresh pop of color and flavor against the golden cauliflower
• 1 tablespoon toasted sesame seeds: For crunch and a little nutty sprinkle on top
• Pomegranate seeds: Optional but they make it look absolutely stunning

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper because cleanup is not something you want to worry about later.

Prep your cauliflower:

Rinse it and pat it completely dry, then place it on your prepared sheet, core side down.

Mix your spice rub:

Whisk together the olive oil, cumin, smoked paprika, turmeric, salt, and pepper in a small bowl until fragrant.

Coat the cauliflower:

Rub that spice mixture all over, getting into every crevice, and use your hands to really work it in there.

Roast until golden:

Let it go for 45 to 55 minutes until it is deeply caramelized and tender, covering with foil if it is browning too fast.

Make the tahini magic:

Whisk the tahini, lemon juice, olive oil, garlic, and salt, then add cold water one tablespoon at a time until it turns into this gorgeous, pourable cream.

Bring it all together:

Transfer that beautiful cauliflower to your serving platter and drizzle the sauce all over it.

Finish with flair:

Sprinkle with parsley, sesame seeds, and pomegranate seeds if you are feeling fancy, then serve it warm.

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This dish has become my go-to for bringing to friends who need dinner but do not want to talk about their day. It is generous and comforting and somehow feels like a hug on a plate.

Making It Your Own

Sometimes I add a pinch of cayenne to the spice mix when I want a little heat. Other times I swap parsley for cilantro or add chopped mint for a completely different fresh vibe.

Serving Suggestions

This is beautiful on its own but also lovely over a bed of fluffy couscous or quinoa. Warm pita on the side never hurts either, for soaking up that extra sauce.

Storage And Reheating

Leftovers keep well in the fridge for a couple of days, though the cauliflower is best right out of the oven. Reheat gently at 350°F until warmed through.

• Store the tahini sauce separately and whisk in a splash of water before serving again
• The cauliflower gets softer over time but still tastes delicious
• This recipe doubles easily if you are feeding a crowd

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Every time I make this, someone asks for the recipe, which is always the best compliment.

Recipe FAQs

→ How do I ensure the cauliflower cooks evenly?

Trim the leaves but keep the core intact to help the cauliflower hold its shape. Roast at a high temperature and cover loosely with foil if it browns too fast before cooking through.

→ Can I adjust the tahini drizzle consistency?

Yes, add cold water gradually while whisking until the drizzle reaches a creamy, pourable texture.

→ What spices complement the cauliflower best?

Cumin, smoked paprika, turmeric, salt, and pepper provide a warm, smoky, and earthy flavor profile that enhances the roasted cauliflower.

→ Are there alternatives to parsley for garnish?

Cilantro or chopped mint work well as fresh herb alternatives to parsley, adding different layers of flavor.

→ What serving suggestions pair well with this dish?

Serve warm with pita bread or on a bed of couscous or quinoa for a complete, satisfying meal.

→ Is this dish suitable for specific diets?

Yes, it is vegetarian, gluten-free, and dairy-free, accommodating a range of dietary preferences.