Whole Roasted Cauliflower Tahini (Printer-friendly)
Golden-roasted cauliflower enhanced with a smooth, tangy tahini drizzle and garnished with fresh herbs and sesame seeds.
# What You'll Need:
→ Cauliflower
01 - 1 large head cauliflower, leaves and stem trimmed
→ Marinade
02 - 3 tbsp olive oil
03 - 1½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp ground turmeric
06 - ½ tsp ground coriander
07 - 1 tsp garlic powder
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Tahini Drizzle
10 - ⅓ cup tahini
11 - 2 tbsp lemon juice, freshly squeezed
12 - 1 garlic clove, minced
13 - 2-4 tbsp cold water, as needed
14 - ¼ tsp salt
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - 1 tbsp toasted sesame seeds
17 - Lemon wedges, for serving
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cauliflower and trim stem so the head sits flat on the baking sheet.
03 - In a small bowl, whisk together olive oil, cumin, smoked paprika, turmeric, coriander, garlic powder, salt, and black pepper.
04 - Place cauliflower on prepared baking sheet. Brush generously with spiced oil mixture, ensuring marinade covers entire surface and reaches into crevices.
05 - Roast for 55-65 minutes until deeply golden, tender when pierced with a knife, and slightly crisp on edges.
06 - While cauliflower roasts, whisk tahini, lemon juice, minced garlic, and salt in a bowl. Gradually whisk in cold water, 1 tbsp at a time, until smooth and pourable.
07 - Transfer roasted cauliflower to serving platter. Drizzle generously with tahini sauce. Top with chopped parsley, toasted sesame seeds, and lemon wedges. Slice into wedges to serve.
# Expert Tips:
01 -
- It transforms the humble cauliflower into something that feels genuinely luxurious and special
- The tahini drizzle creates this creamy tangy element that makes everyone forget theyre eating vegetables
02 -
- The tahini sauce will seize up at first when you add the lemon juice but keep whisking and it will magically smooth out
- Getting the marinade into all those little crevices is what makes every bite flavorful not just the outside
03 -
- Dont skip the step of trimming the stem flat or your cauliflower will tilt and cook unevenly
- Let the cauliflower rest for five minutes after roasting so it firms up slightly and is easier to slice