Whole Roasted Cauliflower Tahini (Printable)
Golden roasted cauliflower topped with a creamy, lemony tahini drizzle and fresh herbs.
# Ingredient List:
→ Cauliflower
01 - 1 large head cauliflower (about 4.4 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 freshly squeezed lemon juice
10 - 1 tablespoon olive oil
11 - 1 small garlic clove, finely minced
12 - 2 to 4 tablespoons water, to adjust 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 oven to 425°F and line a baking sheet with parchment paper.
02 - Remove leaves and trim stem so cauliflower sits flat. Rinse and pat dry.
03 - In a small bowl, combine olive oil, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper.
04 - Place cauliflower on baking sheet and brush all over with the spiced oil mixture ensuring even coverage.
05 - Roast cauliflower for 50 to 60 minutes until golden and tender when pierced with a knife. Loosely tent with foil if browning too fast.
06 - Whisk tahini, lemon juice, olive oil, minced garlic, and salt in a bowl. Gradually add water to achieve a smooth, pourable consistency.
07 - Transfer roasted cauliflower to a serving plate. Drizzle generously with tahini sauce, sprinkle parsley and pine nuts or sesame seeds, and serve with lemon wedges.
# Expert Tips:
01 -
- It's the kind of dish that makes everyone stop eating and actually notice what they're tasting, even the skeptics.
- One head of cauliflower feeds four people without anyone missing meat, and the tahini sauce is the secret that makes it unforgettable.
- Sixty minutes of mostly hands-off time means you can set it and forget it, then spend time on other things.
02 -
- Dry your cauliflower thoroughly before roasting—any trapped moisture will turn to steam and leave you with a pale, soft head instead of a caramelized, golden one.
- Add tahini's water gradually and taste the sauce as you go; every brand and humidity level is different, and you might need more or less than the recipe suggests to get that perfect pourable consistency.
03 -
- If your tahini sauce breaks or gets too thick while sitting, whisk in a little water or lemon juice and it will come right back together, smooth and pourable.
- Roast your pine nuts or sesame seeds yourself in a dry pan for just a few minutes—the flavor difference is worth those extra five minutes, and your kitchen will smell incredible.