Whole Roasted Cauliflower Tahini (Printable version)

Oven-roasted cauliflower drizzled with a smooth, tangy tahini glaze and fresh garnishes.

# Ingredient list:

→ Cauliflower

01 - 1 large head cauliflower, leaves trimmed, stem intact
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon ground black pepper

→ Tahini Glaze

07 - 1/3 cup tahini (sesame paste)
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 garlic clove, finely grated
11 - 1/4 teaspoon salt
12 - 3 to 5 tablespoons warm water (to thin)

→ Garnishes

13 - 2 tablespoons chopped fresh parsley
14 - 2 tablespoons pomegranate seeds (optional)
15 - 1 tablespoon toasted pine nuts or slivered almonds (optional)

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the cauliflower head into a large pot of salted boiling water and simmer for 7 to 8 minutes until slightly tender. Drain and pat dry.
03 - Transfer the cauliflower to the prepared baking sheet. Rub evenly with olive oil, then sprinkle with cumin, smoked paprika, kosher salt, and black pepper.
04 - Roast the cauliflower for 40 to 45 minutes, turning halfway through, until it is golden brown and tender when pierced with a knife.
05 - While roasting, whisk tahini, lemon juice, maple syrup, grated garlic, and salt together in a small bowl. Gradually add warm water until the glaze reaches a smooth, pourable consistency.
06 - Transfer the roasted cauliflower to a serving platter, drizzle generously with the tahini glaze, and garnish with chopped parsley, pomegranate seeds, and toasted nuts if desired. Slice into wedges to serve.

# Expert Tips:

01 -
  • It turns one humble vegetable into something people actually gather around and photograph.
  • The tahini glaze is tangy, creamy, and somehow makes you want to lick the plate.
  • Youll feel like a genius when guests ask how you made it and the answer is just olive oil and heat.
02 -
  • If you skip the boiling step, the cauliflower wont cook through in the oven and youll end up with a crunchy center nobody wants.
  • Add the water to the tahini glaze slowly, I once dumped it all in at once and it turned into soup.
  • Rotate the cauliflower halfway through roasting or one side will burn while the other stays pale.
03 -
  • Toast the spices in a dry pan for 30 seconds before rubbing them on the cauliflower, it makes them smell twice as good.
  • If you want extra crunch, brush the cauliflower with a little more olive oil halfway through roasting.
  • Use a sharp serrated knife to slice the cauliflower into wedges so it doesnt crumble on the plate.

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