Description
A flavorful whole roasted cauliflower recipe featuring warm spices and a creamy tahini sauce, perfect as a stunning vegetarian main or side dish.
Ingredients
Scale
For the Cauliflower
- 1 medium head of cauliflower (about 2 pounds)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon turmeric
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon sea salt (such as Maldon flaky salt), divided
For the Tahini Sauce
- 1/3 cup tahini, stirred well
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, grated or minced
- 2 tablespoons olive oil
- Pinch of kosher salt
- 1/4 cup ice cold water, plus more as needed
Optional Garnish
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- Flaky salt (such as Maldon) for sprinkling
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 450ºF and line a small baking sheet with parchment paper. Place a wire rack on top of the parchment, or use a few paper towels on the parchment to help drain the cauliflower.
- Prepare cauliflower: Rinse the cauliflower well. Trim the bottom of the core so it sits evenly on the baking sheet. Trim down leaves covering the top and sides if needed, leaving some for roasting and eating.
- Simmer cauliflower: Fill a large pot with 3 inches of water and bring to a boil. Carefully place the cauliflower head-side up in the pot, cover, and simmer over medium heat for 8 minutes.
- Drain and dry: Using a slotted spoon, lift cauliflower from water and place stem-side down on prepared baking sheet. Let it cool and dry for about 15 minutes. This step can be done up to two hours ahead.
- Season cauliflower: Remove the wire rack and place cauliflower directly on parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and rub to coat well. Sprinkle evenly with turmeric, salt, and cumin seeds. Drizzle a little more olive oil on top without rubbing.
- Roast cauliflower: Roast in the preheated oven for 40 to 45 minutes, until tender and golden brown with some charring spots. Cooking time may vary depending on oven and cauliflower size, so watch closely.
- Make tahini sauce: While cauliflower roasts, in a medium bowl combine tahini, lemon juice, garlic, olive oil, and salt. Whisk in ice cold water until smooth, light, and creamy, adding more water if needed for desired consistency.
- Serve: Once the cauliflower is roasted, let it rest for 5 minutes. Transfer to a serving platter, drizzle with tahini sauce, and garnish with chopped pistachios, fresh mint, parsley, and an extra pinch of flaky salt. Serve extra tahini sauce on the side for added drizzle.
Notes
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat on the stovetop over medium-low heat in a skillet or small saucepan until warmed through, or use the microwave gently to heat.
- Adjust seasoning and garnishes according to preference for added flavor or texture.
- Use freshly ground cumin seeds for a more aromatic flavor if available.
- Ensure cauliflower is dry before roasting to help it brown nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
