Description
This Whole Roasted Cauliflower with Tahini Sauce recipe features a beautifully golden, tender cauliflower head infused with warm spices like turmeric and cumin seeds. Simmered briefly before roasting to perfection, it is served with a creamy, tangy tahini sauce and garnished with fresh herbs and crunchy pistachios, offering a flavorful, impressive vegetarian main dish or side.
Ingredients
Scale
Cauliflower
- 1 medium head of cauliflower (about 2 pounds)
- 2 Tablespoons olive oil (plus more for drizzling)
- 1 teaspoon turmeric
- 1 1/2 teaspoon cumin seeds
- 1 teaspoon sea salt (Maldon flaky salt), divided
Tahini Sauce
- 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)
Garnish
- 1/4 cup shelled pistachios (roughly chopped)
- 1/4 cup chopped fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- Flaky salt (such as Maldon) for finishing
Instructions
- Preheat and Prepare: Preheat your oven to 450ºF and line a small baking sheet with parchment paper. Place a wire rack on top or layer some paper towels over the parchment to help drain the cauliflower.
- Prep the Cauliflower: Rinse the cauliflower thoroughly. Trim the bottom of the core so it sits flat on the baking sheet. Trim excess leaves if very abundant but keep some, as they become delicious when roasted.
- Simmer the Cauliflower: 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 to partially cook and tenderize it.
- Drain and Cool: Using a large slotted spoon, carefully lift the cauliflower out and place it on the prepared baking sheet, stem side down. Let it sit for about 15 minutes until it cools slightly and dries. This step can be done up to 2 hours ahead.
- Season Before Roasting: Remove the wire rack or paper towels, and place the cauliflower directly on the parchment-lined sheet. Drizzle 2 tablespoons olive oil over it and rub with your hands to coat evenly. Sprinkle turmeric, half the salt, and cumin seeds over the surface, then drizzle a little more olive oil without rubbing for spots of flavor.
- Roast the Cauliflower: Roast in the preheated oven for 40 to 45 minutes until tender and golden brown with some charred spots. Oven times may vary, so check for desired color and tenderness.
- Make the Tahini Sauce: While the cauliflower roasts, whisk together tahini, lemon juice, garlic, olive oil, and kosher salt in a medium bowl. Gradually add ice cold water and whisk until smooth and light in color, adjusting consistency by adding more water as needed.
- Serve: Once roasted, let the cauliflower rest for 5 minutes. Transfer it to a serving platter, drizzle generously with tahini sauce, and garnish with chopped pistachios, fresh mint, parsley, and a pinch of flaky salt. Serve extra tahini sauce on the side for additional drizzling.
Notes
- Partial simmering before roasting ensures even cooking and a tender interior.
- Keeping some leaves on the cauliflower adds texture and flavor when roasted.
- Tahini sauce can be thinned with water to your preferred consistency.
- This dish can be prepared a few hours in advance; reheat gently or serve at room temperature.
- Use fresh spices like cumin seeds for enhanced aroma and taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted cauliflower, tahini sauce, vegetarian, Mediterranean, healthy side dish
