Whole roasted cauliflower tahini (Print View)

Oven-roasted cauliflower dressed with a creamy lemon-tahini glaze, ideal for vegan and gluten-free meals.

# 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 Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the cauliflower head into a large pot of boiling salted water. Simmer for 7 to 8 minutes until slightly tender, then drain and pat dry.
03 - Transfer cauliflower to the prepared baking sheet. Rub evenly with olive oil, then sprinkle with ground cumin, smoked paprika, kosher salt, and black pepper.
04 - Roast in the oven for 40 to 45 minutes, turning halfway through, until golden brown and tender when pierced.
05 - In a small bowl, whisk tahini, lemon juice, maple syrup, grated garlic, and salt together. Gradually add warm water to achieve a smooth, pourable consistency.
06 - Transfer roasted cauliflower to a serving platter. Drizzle generously with tahini glaze and garnish with chopped parsley, pomegranate seeds, and toasted nuts if desired. Slice into wedges to serve.

# Expert Suggestions:

01 -
  • It looks like you spent hours on it, but most of the time its just the oven doing the work while you clean up or make a salad.
  • The tahini glaze is tangy, creamy, and just sweet enough to make you want to lick the spoon.
  • Its hearty enough to be the main event for a vegan dinner, but humble enough to sit beside roasted chicken without competing.
02 -
  • Dont skip the parboiling step, it softens the cauliflower enough that the oven can finish the job without drying it out or leaving the center raw.
  • If your tahini glaze seizes up and turns thick and grainy, dont panic, just keep whisking in warm water a little at a time and it will smooth out again.
  • Rotate the baking sheet halfway through roasting or the side facing the back of the oven will char while the front stays pale.
03 -
  • Use a head of cauliflower thats large enough to feed your crowd, smaller heads roast faster but can dry out if you leave them in too long.
  • If you dont have a pot big enough to parboil the whole head, you can steam it in a covered roasting pan with a little water for 8 to 10 minutes instead.
  • Toast your pine nuts or almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, it makes a huge difference in flavor and crunch.

Go Back