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; Maldon flaky salt recommended)

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 garnish (such as Maldon)

Instructions

Step 1: Preheat your oven to 450ºF and line a small baking sheet with parchment paper. Place a wire rack on top of the parchment, or alternatively, add a few paper towels to help drain the cauliflower.

Step 2: Rinse the cauliflower well. Trim the bottom of the core so the cauliflower sits evenly on the baking sheet. Trim some of the leaves around the top and sides, leaving some on for roasting as they become deliciously crisp.

Step 3: Fill a large pot with 3 inches of water and bring to a boil. Place the cauliflower head-side up in the pot, cover, and simmer over medium heat for 8 minutes.

Step 4: Using a slotted spoon, carefully lift the cauliflower out and place stem side down on the prepared baking sheet. Let it cool and dry for about 15 minutes; you can do this up to two hours ahead if needed.

Step 5: Remove the wire rack and drizzle the cauliflower with 2 tablespoons of olive oil. Use your hands to coat it evenly, then sprinkle turmeric, salt, and cumin seeds all over. Drizzle a bit more olive oil (without rubbing) and place in the oven.

Step 6: Roast for 40 to 45 minutes until tender and golden brown, with some charred spots. Oven times may vary, so keep an eye on the color and texture.

Step 7: While roasting, prepare the tahini sauce: whisk together tahini, lemon juice, garlic, olive oil, and salt in a bowl. Add ice cold water gradually until the sauce is smooth and light in color. Adjust consistency with more water if needed.

Step 8: When the cauliflower is done, let it rest for 5 minutes. Transfer to a serving platter, drizzle generously with tahini sauce, and garnish with fresh herbs, pistachios, and a pinch or two of flaky salt. Serve extra tahini sauce on the side for additional drizzling.

Tips & Variations

For extra smoky flavor, add a sprinkle of smoked paprika or chili flakes before roasting.

You can substitute pistachios with toasted almonds or walnuts for varied crunch.

Serve with warm flatbread or quinoa to make it a complete meal.

If you prefer, roast the cauliflower in an uncovered roasting pan without a rack for a softer texture.

Make the tahini sauce ahead of time and store it chilled to save prep time on serving day.

FAQs

Can I use frozen cauliflower for this recipe?

While fresh cauliflower works best for whole roasting, you can try using a large frozen cauliflower head if fully thawed and dried first. The texture might be softer and less firm after roasting.