Whole Roasted Cauliflower Tahini (Printable)
Oven-roasted cauliflower drizzled with lemony tahini glaze and garnished with herbs and nuts.
# Ingredient List:
→ 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 cauliflower head into a large pot of boiling salted water. Simmer for 7 to 8 minutes until slightly tender. Drain and pat dry.
03 - Set cauliflower on the prepared baking sheet. Rub evenly with olive oil and sprinkle with cumin, smoked paprika, kosher salt, and black pepper.
04 - Roast for 40 to 45 minutes, turning halfway through, until golden brown and tender when pierced with a knife.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, grated garlic, and salt. Gradually add warm water to achieve a smooth, pourable consistency.
06 - Transfer roasted cauliflower to a serving platter. Drizzle generously with tahini glaze. Garnish with parsley, pomegranate seeds, and toasted nuts if desired. Slice into wedges to serve.
# Expert Tips:
01 -
- It looks like you spent the whole afternoon cooking, but most of the time is just the oven doing the work while you sit down.
- The tahini glaze is tangy and silky enough that even people who claim they don't like cauliflower end up reaching for seconds.
02 -
- Don't skip the parboiling step, it shortens the roasting time and helps the inside cook through without burning the outside.
- The tahini glaze will thicken as it sits, so whisk in a little more warm water if it gets too stiff before serving.
03 -
- Use a sharp knife to trim the stem flat so the cauliflower sits upright on the pan and roasts evenly.
- Make extra tahini glaze, it's incredible on roasted carrots, grilled chicken, or even as a salad dressing thinned with more water.