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Whole Roasted Cauliflower with Tahini Sauce

Roasting an entire head of cauliflower makes for an impressive vegetarian main. Carve it at the table just like you would any roast!

Serves 6
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
207 calories per serving


> 1 head cauliflower
> 1 tbsp cumin
> 1 tbsp garlic powder
> 1 tbsp smoked paprika
> 2 tbsp olive oil
> 1/2 cup tahini
> 1/4 cup lemon juice
> 1 tbsp minced garlic
> 2 tsp honey
> 1/4 cup shelled pistachios
> 1/4 cup cilantro


Preheat the oven to 350°F. Remove the leaves from the cauliflower and trim the stem so that cauliflower sits flat. Place on a parchment-lined baking sheet stem side down.
In a small bowl, combine the cumin, garlic powder, paprika, and oil. Rub the spice mixture all over the cauliflower. Season with salt (in moderation) and pepper. Roast 1 hour, until tender.
Meanwhile, in a blender, pulse the tahini, lemon juice, garlic, honey, 5 tablespoons water, and salt (in moderation) until combined.
Remove the cauliflower from the oven. Chop the pistachios and cilantro and sprinkle over cauliflower. Serve with tahini sauce.

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