Whole Roasted Cauliflower Tahini (Print Version)

Golden roasted cauliflower crowned with a creamy tahini and lemon drizzle, perfect as a centerpiece or side.

# What You Need:

→ Cauliflower

01 - 1 large head cauliflower, leaves trimmed but core intact
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground turmeric
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper

→ Tahini Drizzle

08 - 1/3 cup tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon olive oil
11 - 1 small garlic clove, grated or minced
12 - 2-4 tablespoons cold water (as needed for consistency)
13 - 1/4 teaspoon salt

→ Garnishes

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon toasted sesame seeds
16 - Pomegranate seeds (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Rinse the cauliflower and pat dry. Place the whole cauliflower on the prepared baking sheet.
03 - In a small bowl, mix olive oil, cumin, smoked paprika, turmeric, salt, and black pepper. Rub this spice mixture all over the cauliflower, ensuring even coverage.
04 - Roast for 45-55 minutes, or until the cauliflower is golden-brown and a knife inserts easily into the thickest part. If it browns too quickly, cover loosely with foil.
05 - Meanwhile, prepare the tahini drizzle: In a bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt. Gradually add cold water, whisking, until the sauce is creamy and pourable.
06 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce. Sprinkle with parsley, sesame seeds, and pomegranate seeds if using. Serve warm or at room temperature.

# Insider Tips:

01 -
  • The tahini sauce is the kind of thing you will want to put on everything
  • It looks impressive but requires almost zero active cooking time
  • The leftovers, if there are any, reheat beautifully for lunch the next day
02 -
  • If the cauliflower is browning too fast, tent it loosely with foil instead of lowering the oven temperature
  • The tahini sauce will seize up at first then suddenly turn creamy as you whisk in the water
  • A sharp knife is your friend here, testing for doneness prevents serving undercooked cauliflower
03 -
  • Choose a cauliflower that feels heavy for its size with tight, compact florets
  • Toast your sesame seeds in a dry pan for 2 minutes until fragrant before sprinkling

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