Whole Roasted Cauliflower with Tahini Sauce and Fresh Garnishes Recipe
This whole roasted cauliflower recipe features a beautifully seasoned, tender cauliflower head roasted to perfection with smoky, garlic, and cumin spices. Topped with a creamy tahini sauce and garnished with pepitas, fresh mint, and a peppery arugula salad, this dish is a flavorful centerpiece perfect for vegetarians or anyone seeking a hearty vegetable-based main.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Cauliflower and Seasoning
- 1 head cauliflower (about 2 lbs)
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Tahini Sauce
- 1/4 cup tahini
- 1 tablespoon olive oil
- 1/4 cup fresh squeezed lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1–2 tablespoons cold water (if needed, to thin sauce)
Garnishes and Extras
- 2 tablespoons pepitas
- 2 teaspoons fresh mint leaves, chopped
- Pinch crushed red pepper flakes
- Pinch sea salt or flake salt
- Arugula leaves tossed in olive oil, salt, and pepper
Instructions
- Prep Cauliflower: Remove the outer leaves from the cauliflower and carefully trim the bottom to create a flat base while keeping the cauliflower whole. Wash thoroughly and dry carefully with paper towels to remove any moisture.
- Preheat Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting.
- Make Seasoning: In a small bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, and kosher salt to create a flavorful seasoning mix.
- Season Cauliflower: Place the cauliflower core side up and drizzle the seasoning mixture over it. Use a pastry brush to evenly coat the cauliflower all around. Turn the cauliflower so the top side is facing up and brush seasoning on the top as well.
- Roast: Add 1 tablespoon of water into the bottom of an oven-safe pan to create steam during cooking. Place the seasoned cauliflower in the pan. Cover the pan with a lid or tightly with aluminum foil and roast for 45 minutes. Remove the cover and continue roasting for an additional 10 to 15 minutes until the top of the cauliflower is nicely browned and tender.
- Prepare Tahini Sauce: In a bowl, whisk together tahini, olive oil, fresh lemon juice, minced garlic, kosher salt, and add cold water as needed to reach a smooth, pourable consistency. Taste and adjust seasoning if necessary.
- Serve and Garnish: Arrange a layer of lightly dressed arugula on a serving platter. Carefully lift the roasted cauliflower from the pan using a large spatula or two spatulas placed on opposite sides to prevent it from breaking. Place the cauliflower on the arugula, drizzle with the prepared tahini sauce, and garnish with pepitas, chopped fresh mint, crushed red pepper flakes, and a pinch of flake salt.
- Slice and Enjoy: Cut the roasted cauliflower into wedges similar to cake slices or into thick cauliflower steaks and serve immediately.
Notes
- Ensure the cauliflower is dried very well before seasoning to help the spices stick and promote better roasting.
- Using an oven-safe pan with a lid or covering tightly with foil traps steam which helps cook the cauliflower evenly and keep it moist.
- If you prefer a nuttier tahini flavor, toast the pepitas lightly before garnishing.
- This recipe pairs well with grain sides like quinoa or couscous for a complete meal.
- For a vegan option, this recipe already qualifies; adjust toppings or serve with additional veggies if desired.
