Whole Roasted Cauliflower Tahini (Printable)

Tender cauliflower roasted with warm spices and topped with a creamy, tangy tahini drizzle and fresh garnishes.

# What You'll Need:

→ Cauliflower

01 - 1 large head cauliflower, leaves and stem trimmed

→ Marinade

02 - 3 tbsp olive oil
03 - 1½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp ground turmeric
06 - ½ tsp ground coriander
07 - 1 tsp garlic powder
08 - 1 tsp salt
09 - ½ tsp black pepper

→ Tahini Drizzle

10 - ⅓ cup tahini
11 - 2 tbsp lemon juice (freshly squeezed)
12 - 1 garlic clove, minced
13 - 2–4 tbsp cold water (as needed)
14 - ¼ tsp salt

→ Garnish

15 - 2 tbsp chopped fresh parsley
16 - 1 tbsp toasted sesame seeds
17 - Lemon wedges, for serving

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cauliflower and trim the stem so the head sits flat.
03 - In a small bowl, whisk together olive oil, cumin, smoked paprika, turmeric, coriander, garlic powder, salt, and black pepper.
04 - Place the cauliflower head on the baking sheet. Brush generously with the spiced oil mixture, ensuring the marinade covers the entire surface and gets into crevices.
05 - Roast for 55–65 minutes, or until the cauliflower is deeply golden, tender when pierced with a knife, and slightly crisp on the edges.
06 - In a bowl, whisk tahini, lemon juice, minced garlic, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until smooth and pourable.
07 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and lemon wedges.
08 - Slice into wedges to serve.

# Tips from dashanddishes:

01 -
  • It transforms a humble vegetable into something that feels like a celebration
  • The tahini drizzle makes everything taste rich and luxurious
  • Minimal hands on time for maximum wow factor at the table
02 -
  • Dont rush the roasting time—those extra minutes are what creates the caramelized flavor
  • The tahini sauce might seize at first but keep whisking, it will smooth out
  • A hot cauliflower absorbs the drizzle better than one thats cooled down
03 -
  • Rub some marinade underneath the cauliflower head too for flavor inside and out
  • Let the roasted cauliflower rest 5 minutes before drizzling so it absorbs the sauce better

Return