Whole Roasted Cauliflower Tahini (Printable version)
Tender golden cauliflower roasted and topped with a creamy lemon tahini drizzle enhanced by spices.
# Ingredient list:
→ Cauliflower
01 - 1 large head cauliflower (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Tahini Drizzle
08 - 1/3 cup tahini (sesame paste)
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon olive oil
11 - 1 small garlic clove, finely minced
12 - 2 to 4 tablespoons water, as needed for consistency
13 - 1/4 teaspoon salt
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1 tablespoon toasted pine nuts or sesame seeds (optional)
16 - Extra lemon wedges for serving
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim the stem so the cauliflower sits flat. Rinse under cold water and pat dry thoroughly.
03 - In a small bowl, combine olive oil with ground cumin, smoked paprika, ground coriander, sea salt, and black pepper.
04 - Place the cauliflower on the prepared baking sheet and brush the spiced oil mixture evenly over all surfaces.
05 - Roast in the preheated oven for 50 to 60 minutes until deeply golden and a knife inserted into the core slides in easily. If it browns too quickly, tent loosely with aluminum foil.
06 - While roasting, whisk together tahini, lemon juice, olive oil, minced garlic, and salt in a bowl. Gradually add water until the sauce is smooth and pourable.
07 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce, sprinkle with chopped parsley and toasted pine nuts or sesame seeds if using, and serve alongside lemon wedges.
# Expert Tips:
01 -
- It looks restaurant-worthy but requires almost no technique or fussing.
- That tahini sauce is the secret weapon—creamy, tangy, and it makes everything taste intentional.
- One head of cauliflower feeds four people as a proper main, no meat required.
- The spices do the heavy lifting while you relax and let the oven work.
02 -
- A wet cauliflower will steam instead of roast, so pat it completely dry after rinsing—this is the difference between golden and sad.
- The tahini sauce will thicken as it sits, so make it just before serving or thin it with a splash more water at the table.
03 -
- If you have time, brush the cauliflower with the spiced oil and let it marinate uncovered in the fridge for up to an hour before roasting—the flavors will penetrate deeper and taste even more intentional.
- Toast your own pine nuts or sesame seeds in a dry pan just before serving; the aroma and the freshness make a real difference compared to using them straight from the bag.