Whole Roasted Cauliflower Tahini (Print Page)

Golden roasted cauliflower topped with a creamy, lemony tahini drizzle and garnished with parsley and pine nuts.

# What You Need:

→ Cauliflower

01 - 1 large head cauliflower (approximately 2 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, adjusted for 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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim the cauliflower stem so it sits flat. Rinse thoroughly and pat dry.
03 - Combine olive oil, ground cumin, smoked paprika, ground coriander, sea salt, and black pepper in a small bowl and mix well.
04 - Place the cauliflower on the prepared baking sheet and evenly brush all surfaces with the spiced oil mixture.
05 - Roast in the oven for 50 to 60 minutes until the exterior is deeply golden and a knife slides easily into the core. Loosely tent with foil if it browns too quickly.
06 - While roasting, whisk tahini, lemon juice, olive oil, minced garlic, and salt together in a bowl. Gradually incorporate water until the sauce achieves a smooth, pourable consistency.
07 - Transfer the roasted cauliflower to a serving plate, drizzle generously with tahini sauce, sprinkle with chopped parsley and toasted pine nuts or sesame seeds, and serve with lemon wedges.

# Expert Tips:

01 -
  • One whole cauliflower roasts into something so tender and caramelized it rivals any meat-centered meal.
  • The creamy, bright tahini sauce tastes indulgent but comes together in minutes while the cauliflower does the work.
  • It's naturally vegan and gluten-free, so everyone at the table feels included, not accommodated.
02 -
  • Pat the cauliflower completely dry after trimming; any lingering moisture will steam it instead of caramelize it.
  • If your tahini sauce breaks or becomes grainy, add a little more lemon juice and whisk slowly—it almost always comes back together.
03 -
  • Make your tahini sauce right before serving; it's best when freshly whisked and smooth, though it won't break if you make it ahead and stir it gently before drizzling.
  • Buy tahini from a store with good inventory turnover because old tahini can taste musty and won't whisk as smoothly.

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