This Whole Roasted Cauliflower with Tahini Sauce is a show-stopping dish that is easy to make, with just 15 minutes of prep, and is SO delicious—we’ve been making it on weekly rotation! Served as a main or side, this vegan recipe is sure to impress.
New favorite dish alert! I can’t get enough of this Whole Roasted Cauliflower. It’s the perfect centerpiece for Thanksgiving, Christmas, or any holiday meal, yet it’s simple enough to whip up for a cozy weeknight dinner. It’s a crowd pleaser!
Generously coated in a flavorful spice mixture of olive oil, garlic, onion, smoked paprika, cumin, turmeric, and chili powder, this dish ensures that every bite bursts with flavor. For my oil-free friends, feel free to omit the oil and substitute with vegetable broth or even just water—it’s still delicious!
Once roasted and seasoned to perfection, the cauliflower is placed on a bed of homemade creamy tahini sauce. The combination of spiced cauliflower and creamy sauce is simply irresistible! Hot tip: If you’re in the mood for something different or don’t have tahini on hand, try serving it over a spread of your favorite hummus flavor.
TIPS TO MAKING THE BEST ROASTED CAULIFLOWER:
I have been testing whole roasted cauliflower recipes for years, and it wasn’t until recently that I finally nailed it! In most recipes I tried, the outside of the cauliflower was tasty, but the inside just tasted like plain steamed cauliflower—yawn! Through trial and error, I learned a few tricks to make a whole roasted cauliflower so flavorful that I bet cauliflower will become your new favorite vegetable!
Tip 1: Season generously and all over. My recipe features a seasoning blend with lots of warming spices packed with flavor. Brush it all over the top and bottom of the cauliflower so that every single bite is deliciously seasoned.
Tip 2: Roast the cauliflower upside down first, then flip it over to finish roasting upright. This technique ensures that the cauliflower is evenly cooked all the way through, allowing the heat to penetrate the dense core so that it becomes nice and tender while protecting the top from browning too quickly. Flipping it over at the end allows the top to caramelize beautifully. This method guarantees a perfectly roasted whole cauliflower, with a tender inside and a deliciously crispy outside—YUM!
Tip 3: It needs a sauce! While the seasoned cauliflower is delicious on its own, to really take it to the next level, serve the roasted cauliflower on a spread of creamy tahini sauce. The rich, nutty flavors of tahini, combined with the brightness of lemon and a touch of sweetness, create a perfect contrast to the spiced roasted cauliflower.
HOW TO MAKE WHOLE ROASTED CAULIFLOWER:
Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish large enough to fit your cauliflower with parchment paper or lightly grease it.
Prepare the Cauliflower: Use a knife or kitchen scissors to remove the leaves from the cauliflower, keeping the core intact. Trim the stem slightly so it sits flat.
Mix the Seasoning: In a medium bowl, combine the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, ground cumin, turmeric, chili powder, salt, and pepper. Mix well.
Season the Cauliflower: Place the cauliflower in your baking dish, top side up. Brush half of the spice mixture over the cauliflower.
Flip the cauliflower over, stem side up, and brush the remaining spice mixture on the bottom to evenly coat the entire head. (It’s okay if a few white spots remain.)
Roast the Head of Cauliflower: Bake the cauliflower, stem side up, uncovered, for 30 minutes. After 30 minutes, carefully flip it over to be top side up, and continue roasting for another 20 – 30 minutes, or until the exterior is browned and tender all the way through when pierced with a knife.
Make the Tahini Sauce: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until you reach a hummus-like consistency. The sauce should be thick and spreadable, not runny.
Serve: Spread most of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the whole roasted cauliflower on top of the sauce. Thin the remaining tahini sauce with 1-2 teaspoons of water if needed, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if using. Serve hot.
This Whole Roasted Cauliflower Recipe is…
- easy to make
- incredibly delicious
- sure to impress
What to serve with this dish:
If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Whole Roasted Cauliflower with Tahini Sauce
This Whole Roasted Cauliflower with Tahini Sauce is a show-stopping dish that is easy to make, with just 15 minutes of prep, and is SO delicious—we’ve been making it on weekly rotation! Served as a main or side, this vegan recipe is sure to impress.
Servings:
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Instructions
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Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish large enough to fit your cauliflower with parchment paper or lightly grease it.
-
Prepare the Cauliflower: Use a knife or kitchen scissors to remove the leaves from the cauliflower, keeping the core intact. Trim the stem slightly so it sits flat.
-
Mix the Seasoning: In a medium bowl, combine the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, ground cumin, turmeric, chili powder, salt, and pepper. Mix well.
-
Season the Cauliflower: Place the cauliflower in your baking dish, top side up. Brush half of the spice mixture over the cauliflower.
-
Flip the cauliflower over, stem side up, and brush the remaining spice mixture on the bottom to evenly coat the entire head. (It’s okay if a few white spots remain.)
-
Roast the Cauliflower: Bake the cauliflower, stem side up, uncovered, for 30 minutes. After 30 minutes, carefully flip it over to be top side up, and continue roasting for another 20 – 30 minutes, or until the exterior is browned and tender all the way through when pierced with a knife.
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Make the Tahini Sauce: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until you reach a hummus-like consistency. The sauce should be thick and spreadable, not runny.
-
Serve: Spread most of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the roasted cauliflower on top of the sauce. Thin the remaining tahini sauce with 1-2 teaspoons of water if needed, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if using. Serve hot.
Notes
Hummus Spread: For an alternative sauce option, try your favorite hummus as a spread instead of the tahini sauce. Classic hummus works well, but flavors like roasted red pepper, garlic, or lemon hummus would also be delicious.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 365kcal | Carbohydrates: 21g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 502mg | Potassium: 676mg | Fiber: 5g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 75mg | Calcium: 98mg | Iron: 3mg
