Whole Roasted Cauliflower with Tahini Sauce

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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.
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Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Meal Type: Dinner, Sides
Keyword: cauliflower, holiday, tahini, thanksgiving, vegan holiday main
Special: Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free
Tool: Oven
Ingredient: Cauliflower
Servings: 4
Ingredients
For the Cauliflower:
For the Tahini Sauce:
  • ½ cup(s) tahini
  • 3 tablespoon(s) lemon juice (about 1 lemon)
  • 1 tablespoon(s) maple syrup or agave
  • 1 clove(s) garlic minced or pressed
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) black pepper
  • 2 - 5 tablespoon(s) water
  • chopped fresh parsley or cilantro (optional for garnish)
US Customary - Metric
Instructions
  • 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.
  • 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
Tahini Substitutes: If you need to substitute tahini, use ½ cup of sunflower seed butter, cashew butter, or vegan Greek yogurt. Adjust the seasoning to taste as needed.
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
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