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Whole Roasted Cauliflower with Tahini Sauce

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This Whole Roasted Cauliflower with Tahini Sauce transforms a simple vegetable into a stunning centerpiece. Roasted until golden and tender, then topped with creamy lemon tahini, fresh herbs, and crunchy pistachios, it delivers bold flavor and beautiful texture in every bite.

Ingredients

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, divided

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

1/4 cup shelled pistachios, roughly chopped

1/4 cup chopped fresh mint leaves

1/4 cup fresh flat-leaf parsley leaves

flaky salt for finishing

Instructions

  1. Preheat the oven to 450°F and line a small baking sheet with parchment paper. Place a wire rack on top, or arrange paper towels over the parchment to help drain the cauliflower.
  2. Rinse the cauliflower thoroughly. Keep the main core intact and slice off the bottom of the stem so it sits flat. Trim large outer leaves if needed, leaving some in place.
  3. Fill a large pot with about 3 inches of water and bring to a boil. Carefully place the cauliflower in the pot, head-side up. Cover and simmer over medium heat for 8 minutes.
  4. Using a large slotted spoon, gently lift the cauliflower from the water and place it stem-side down on the prepared baking sheet. Let cool and dry to the touch, about 15 minutes.
  5. Remove the rack if using. Drizzle the cauliflower with 2 tablespoons olive oil and rub to coat evenly. Sprinkle with turmeric, cumin seeds, and sea salt. Drizzle lightly with additional olive oil without rubbing.
  6. Roast for 40 to 45 minutes, until tender and golden brown with some charred edges.
  7. While roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, garlic, olive oil, and kosher salt. Add ice cold water gradually, whisking until smooth and pourable.
  8. Let the cauliflower rest for 5 minutes. Transfer to a serving platter, drizzle with tahini sauce, and garnish with pistachios, mint, parsley, and flaky salt. Serve with extra sauce on the side.

Notes

  • Add smoked paprika or chili flakes for subtle heat.
  • Swap pistachios for toasted almonds, pine nuts, or seeds for a nut-free option.
  • Drizzle with pomegranate molasses for sweet-tart contrast.
  • Top with crumbled feta or goat cheese if not strictly vegan.
  • Store leftovers in an airtight container for up to 3 days; keep sauce separate.
  • Reheat in a 375°F oven for 10 to 15 minutes for best texture.

Nutrition

Find it online: https://recipesbyjanet.com/whole-roasted-cauliflower-with-tahini-sauce/