Whole Roasted Cauliflower Tahini (Print Page)

Tender roasted cauliflower dressed with a lemony tahini drizzle and spiced for a vibrant finish.

# What You 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)

# Directions:

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 gently for 7 to 8 minutes until slightly tender. Drain and pat dry.
03 - Set the cauliflower on the prepared baking sheet. Rub it 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 the surface is golden brown and the vegetable is tender when pierced with a knife.
05 - While the cauliflower roasts, whisk tahini, fresh lemon juice, maple syrup, grated garlic, and salt together in a bowl. Slowly add warm water until the glaze reaches a smooth, pourable consistency.
06 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with tahini glaze, then garnish with chopped parsley, pomegranate seeds, and toasted nuts as desired. Slice into wedges to serve.

# Expert Tips:

01 -
  • It looks wildly impressive but asks very little of you in return.
  • The tahini glaze soaks into every crevice and tastes like sunshine mixed with garlic.
  • You can slice it like a cake and everyone gets a perfect wedge.
02 -
  • Dry the cauliflower well after boiling or the spices will slide right off instead of sticking.
  • Don't skip the boil step, it cuts roasting time in half and keeps the inside tender while the outside crisps.
  • Make the glaze while the cauliflower roasts so everything finishes at once and you're not scrambling.
03 -
  • Add a pinch of cayenne or chili flakes to the spice rub if you want a little heat that sneaks up on you.
  • Toast your nuts in a dry skillet until fragrant, it takes two minutes and makes them taste twice as good.
  • If your tahini glaze seizes up, add warm water one teaspoon at a time and whisk hard until it smooths out again.

Return