Prepare to be blown away by this whole roasted cauliflower, generously drizzled with creamy tahini sauce and sprinkled with fresh parsley and juicy pomegranate seeds. This recipe works like magic, transforming an ordinary cauliflower into a show-stopping dish that’s bursting with flavor and textures.
Why This Recipe Works
If you haven’t tried a whole roasted cauliflower yet, you really NEED to give this recipe a try! It’s pure magic as it transforms a simple, ordinary cauliflower into an extraordinary dish!
I’m a huge fan of cauliflower! It’s incredibly versatile and it can be a real star in the vegan kitchen. For example my vegan cauliflower wings is one of the most popular recipes on my blog and is shared almost half a million time on social media. And this whole roasted cauliflower is just as amazing.
It’s so easy to turn a simple and maybe a bit boring everyday vegetable into an irresistible gourmet showstopper on your dinner table. Just brush it with olive oil, generously season it, and roast it until golden and tender.
The outside becomes perfectly golden and slightly crispy while the inside is soft and tender. I love to serve this roasted cauliflower with tahini sauce, fresh parsley, and pomegranate seeds for the ultimate flavor.
The tahini sauce is super creamy and it adds a nutty flavor that goes perfectly with the cauliflower. The parsley brings a burst of freshness while the pomegranate seeds add a sweet-tart juiciness.
Even though it’s a simple vegetable, it will for sure impress your guests, making it perfect for special occasions like Thanksgiving or Christmas or make it for your next dinner party with friends. It just makes a stunning and beautiful centerpiece and it goes well with all kinds of sides like roasted bread or potatoes, couscous, rice, or quinoa.
And what I absolutely love about this recipe (besides its amazing taste of course!), is how versatile it is. You can season it with your favorite herbs and spices or brush it with your favorite marinade. The possibilities are endless, and you’ll never run out of exciting variations to try. You could try a Mediterranean version or try some zesty Asian flavors.
Plus, this whole roasted cauliflower is incredibly healthy. It’s low in calories but high in fiber, vitamins, and antioxidants. So, you can indulge guilt-free while providing your body with essential nutrients.
So, grab a cauliflower, preheat your oven, and give this recipe a try. Trust me, it’s a real game-changer!
Ingredients & Substitutions
- Cauliflower – use a medium cauliflower. You need a whole cauliflower for this recipe.
- Olive Oil – use extra-virgin olive oil for the best flavor.
- Spices – curry powder, turmeric, and smoked paprika powder.
- Sea Salt – I like to use about 1 teaspoon of Maldon sea salt flakes.
- Parsley – fresh parsley. You could also use fresh mint instead.
- Tahini
- Lemon – fresh lemon juice.
- Pomegranate
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Leaving the cauliflower intact, cut off the leaves and the bottom of the cauliflower, so you can place it evenly on a baking sheet or roasting pan.
2. Step: In a small bowl, combine the olive oil with curry powder, turmeric, smoked paprika powder, and sea salt.
3. Step: Use a pastry brush to evenly spread the oil and spice mixture onto the head of cauliflower.
4. Step: Cover the roasting pan with aluminium foil and bake for 30 minutes at 350 °F.
5. Step: Remove the foil and bake the cauliflower for another 45 minutes (still at 350 °F).
6. Step: In the meantime, prepare the tahini sauce. Serve the cauliflower warm and drizzle it with tahini sauce and sprinkle it with freshly chopped parsley and pomegranate seeds.
Tips & Tricks
- Roughly chopped pistachios also make a great topping.
- Make sure to season the cauliflower generously. It will soak up the flavors like a sponge.
- And it’s really important to preheat the oven so the cauliflower becomes perfectly crispy on the outside.
Storing
Stored in an airtight container in the fridge, the roasted cauliflower will last up to 4 days.
Freezing
You can freeze it for up to 3 months. Make sure to let it cool down completely before freezing it.
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I Love To Hear From You!
I hope you like this whole roasted cauliflower as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Whole Roasted Cauliflower
Equipment
- 1 roasting pan
- 1 knife
- 1 small bowl
- 1 spoon
- 1 knife
Ingredients
Whole Roasted Cauliflower
- 1 medium head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon smoked paprika
- sea salt, to taste (I use about 1 teaspoon of Maldon sea salt flakes)
Tahini Sauce
- 3 tablespoons tahini
- 4 tablespoons water
- 3 tablespoons nutritional yeast
- 3 tablespoons lemon juice
- 2 tablespoons unsweetened almond milk
- salt, to taste
- black pepper, to taste
Topping:
- freshly chopped parsley
- pomegranate seeds
- roughly chopped pistachios (optional)
Instructions
- Preheat the oven to 350 °F. Leaving the cauliflower intact, cut off the leaves and the bottom of the cauliflower, so you can place it evenly on a baking sheet or roasting pan.
- In a small bowl, combine the olive oil with curry powder, turmeric, smoked paprika powder, and sea salt.
- Use a pastry brush to evenly spread the oil and spice mixture onto the head of cauliflower.
- Cover the roasting pan with aluminium foil and bake for 30 minutes at 350 °F.
- Remove the foil and bake the cauliflower for another 45 minutes (still at 350 °F).
- In the meantime, prepare the tahini sauce. Juice the lemon. Then, place all ingredients in a small bowl and stir until combined.
- Serve the cauliflower warm and drizzle it with tahini sauce and sprinkle it with freshly chopped parsley and pomegranate seeds.
Notes
- Roughly chopped pistachios also make a great topping.
- Make sure to season the cauliflower generously. It will soak up the flavors like a sponge.
- And it’s really important to preheat the oven so the cauliflower becomes perfectly crispy on the outside.
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