Description
This Whole Roasted Cauliflower with Tahini Sauce is a stunning and flavorful vegetarian dish that features a whole cauliflower simmered, roasted to golden brown perfection, and served with a creamy, tangy tahini sauce. Enhanced with aromatic spices like turmeric and cumin seeds, and topped with fresh herbs and crunchy pistachios, this recipe is perfect as a centerpiece for a special meal or a vibrant side dish.
Ingredients
Cauliflower and Seasoning
- 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 (such as 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), to finish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450ºF and line a small baking sheet with parchment paper. Place a wire rack on top or, alternatively, use a few paper towels on the parchment to help drain the cauliflower during cooking.
- Prepare the Cauliflower: Rinse the cauliflower thoroughly. Trim the bottom of the core so the cauliflower sits evenly on the baking sheet. Trim the leaves on top if they cover the cauliflower excessively, leaving some leaves intact for roasting.
- Simmer the Cauliflower: Fill a large pot with about 3 inches of water and bring it to a boil. Carefully place the cauliflower head-side up in the pot, cover, and simmer over medium heat for 8 minutes to soften.
- Drain and Cool: Using a slotted spoon, carefully remove the cauliflower and place it stem side down on the prepared baking sheet. Let it sit for about 15 minutes or until cool and dry to the touch—this can be done up to two hours ahead.
- Season the Cauliflower: Remove the rack or paper towels. Drizzle 2 tablespoons of olive oil over the cauliflower and rub it in with your hands to coat evenly. Sprinkle turmeric, salt, and cumin seeds all over, then drizzle a little more olive oil without rubbing. Transfer immediately to the oven.
- Roast: Roast the cauliflower for 40 to 45 minutes, or until tender and beautifully golden brown with some charred spots, adjusting time based on your oven and cauliflower size.
- Prepare Tahini Sauce: While roasting, whisk together tahini, lemon juice, garlic, olive oil, pinch of kosher salt, and ice water in a medium bowl until smooth and creamy. Add more water if a thinner consistency is desired.
- Serve: Allow the roasted cauliflower to rest for 5 minutes after removing it from the oven. Transfer 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
- Simmering the cauliflower before roasting ensures it cooks evenly and stays tender.
- Do not completely remove all leaves—some left on the cauliflower crisp up and add extra texture and flavor.
- Adjust water in tahini sauce to get the perfect drizzling consistency.
- Flaky salt like Maldon adds a delightful crunch and bursts of flavor on top.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
