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a whole roasted cauliflower on a white plate on a wooden board with fresh parsley in the background
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Whole Roasted Cauliflower

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. 
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 4 servings
Calories 157kcal
Author Sina

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. 

Nutrition

Calories: 157kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 15mg | Potassium: 202mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg