Author: This Whole Roasted Cauliflower with Tahini Sauce is a show-stopping dish that is easy to make, with just 15 minutes of prep, and is SO delicious-we've been making it on weekly rotation! Served as a main or side, this vegan recipe is sure to impress.
FEATURED COMMENT:
My wife loves cauliflower and stated that this is the most delicious cauliflower that she has ever eaten. - Ric ⭐⭐⭐⭐⭐
New favorite dish alert! I can't get enough of this Whole Roasted Cauliflower. It's the perfect centerpiece for Thanksgiving, Christmas, or any holiday meal, yet it's simple enough to whip up for a cozy weeknight dinner. It's a crowd pleaser!
Generously coated in a flavorful spice mixture of olive oil, garlic, onion, smoked paprika, cumin, turmeric, and chili powder, this dish ensures that every bite bursts with flavor. For my oil-free friends, feel free to omit the oil and substitute with vegetable broth or even just water-it's still delicious!
Once roasted and seasoned to perfection, the cauliflower is placed on a bed of homemade creamy tahini sauce. The combination of spiced cauliflower and creamy sauce is simply irresistible! Hot tip: If you're in the mood for something different or don't have tahini on hand, try serving it over a spread of your favorite hummus flavor.
TIPS TO MAKING THE BEST ROASTED CAULIFLOWER:
I have been testing whole roasted cauliflower recipes for years, and it wasn't until recently that I finally nailed it! In most recipes I tried, the outside of the cauliflower was tasty, but the inside just tasted like plain steamed cauliflower-yawn! Through trial and error, I learned a few tricks to make a whole roasted cauliflower so flavorful that I bet cauliflower will become your new favorite vegetable!
Tip 1: Season generously and all over. My recipe features a seasoning blend with lots of warming spices packed with flavor. Brush it all over the top and bottom of the cauliflower so that every single bite is deliciously seasoned.
Tip 2: Roast the cauliflower upside down first, then flip it over to finish roasting upright. This technique ensures that the cauliflower is evenly cooked all the way through, allowing the heat to penetrate the dense core so that it becomes nice and tender while protecting the top from browning too quickly. Flipping it over at the end allows the top to caramelize beautifully. This method guarantees a perfectly roasted whole cauliflower, with a tender inside and a deliciously crispy outside-YUM!
Tip 3: It needs a sauce! While the seasoned cauliflower is delicious on its own, to really take it to the next level, serve the roasted cauliflower on a spread of creamy tahini sauce. The rich, nutty flavors of tahini, combined with the brightness of lemon and a touch of sweetness, create a perfect contrast to the spiced roasted cauliflower.
HOW TO MAKE WHOLE ROASTED CAULIFLOWER:
Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish large enough to fit your cauliflower with parchment paper or lightly grease it.
Prepare the Cauliflower: Use a knife or kitchen scissors to remove the leaves from the cauliflower, keeping the core intact. Trim the stem slightly so it sits flat.
Mix the Seasoning: In a medium bowl, combine the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, ground cumin, turmeric, chili powder, salt, and pepper. Mix well.
Season the Cauliflower: Place the cauliflower in your baking dish, top side up. Brush half of the spice mixture over the cauliflower.
Flip the cauliflower over, stem side up, and brush the remaining spice mixture on the bottom to evenly coat the entire head. (It's okay if a few white spots remain.)
Roast the Head of Cauliflower: Bake the cauliflower, stem side up, uncovered, for 30 minutes. After 30 minutes, carefully flip it over to be top side up, and continue roasting for another 20 - 30 minutes, or until the exterior is browned and tender all the way through when pierced with a knife.
Make the Tahini Sauce: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until you reach a hummus-like consistency. The sauce should be thick and spreadable, not runny.
Serve: Spread most of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the whole roasted cauliflower on top of the sauce. Thin the remaining tahini sauce with 1-2 teaspoons of water if needed, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if using. Serve hot.
This Whole Roasted Cauliflower Recipe is…
- easy to make
- incredibly delicious
- sure to impress
What to serve with this dish:
- The Best Ever Hummus (or try my lentil hummus)
- Roasted Chickpeas
- Garlic Hasselback Potatoes
- Garlic Sauteed Green Beans
- Garlic Mashed Potatoes
- Vegan Italian Seitan Sausages
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Whole Roasted Cauliflower with Tahini Sauce
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Ingredients
For the Cauliflower:
- 1 head cauliflower
- ¼ cup olive oil, (or use vegetable broth or water for an oil-free option)
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground turmeric
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Tahini Sauce:
- ½ cup tahini
- 3 tablespoons lemon juice, (about 1 lemon)
- 1 tablespoon maple syrup or agave
- 1 clove garlic, minced or pressed
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 - 5 tablespoons water
- chopped fresh parsley or cilantro, (optional for garnish)
Instructions
- Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish large enough to fit your cauliflower with parchment paper or lightly grease it.
- Prepare the Cauliflower: Use a knife or kitchen scissors to remove the leaves from the cauliflower, keeping the core intact. Trim the stem slightly so it sits flat.
- Mix the Seasoning: In a medium bowl, combine the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, ground cumin, turmeric, chili powder, salt, and pepper. Mix well.
- Season the Cauliflower: Place the cauliflower in your baking dish, top side up. Brush half of the spice mixture over the cauliflower.
- Flip the cauliflower over, stem side up, and brush the remaining spice mixture on the bottom to evenly coat the entire head. (It's okay if a few white spots remain.)
- Roast the Cauliflower: Bake the cauliflower, stem side up, uncovered, for 30 minutes. After 30 minutes, carefully flip it over to be top side up, and continue roasting for another 20 - 30 minutes, or until the exterior is browned and tender all the way through when pierced with a knife.
- Make the Tahini Sauce: While the cauliflower is roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Gradually add water, 1 tablespoon at a time, until you reach a hummus-like consistency. The sauce should be thick and spreadable, not runny.
- Serve: Spread most of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the roasted cauliflower on top of the sauce. Thin the remaining tahini sauce with 1-2 teaspoons of water if needed, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if using. Serve hot.
Mamavaso says
Had this at my daughter’s house tonight…absolutely delicious! She served it with the tahini on the side as well as pomegranate seeds mixed with molasses. Incredible Can’t wait to make it myself
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Mamavaso! That sounds like a beautiful way to serve it. The tahini and pomegranate molasses combo sounds amazing 😊
Ruby says
Thanks for this delicious recipe. So tasty and the tahini sauce is lovely on it. I omitted the maple syrup and it was perfect. The spices reminded us of a roasted tandoori veggie dish our favorite Indian restaurant used to serve, and inspired me to try this again with a tamarind spice blend. Wonderful dish!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ruby this is such a lovely review!! 💚 I’m so glad you loved it, and I love the tamarind spice blend idea!
Ljz says
Very tasty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it! Thanks for the review 🙂
Ren says
Delicious. Super easy.
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ren, yay!! SO happy you enjoyed it, thank you for the review 🙂
Vicky says
So delicious it’s a winner !!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy you enjoyed it Vicky, thanks for the review 🙂
Aneta says
Absolutely delicious!!! And super easy! This is a new family favourite
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thank you Aneta!
Jon Freedman says
Outstanding recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thanks so much Jon!
Nicque Conley says
I made this tonight and it was fabulous! It may be my new favorite dish!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for your review!
Shaun Doyle says
This dish was absolutely gorgeous, easy to prep and cook using easy to obtain ingredients. It will be a regular meal for me in Scotland. Thanks Sam.
Jess @ It Doesn't Taste Like Chicken says
That's great to hear! Thanks for sharing!
Francesca says
Really liked this! I used crushed garlic rather than garlic powder. I also used at least twice as much of the marinade as the recipe called for, and poured extra over the cauliflower at the point of turning, so that it all ran inside the cauliflower again.
Jess @ It Doesn't Taste Like Chicken says
Yum! We're glad you liked it!
Ric says
I’m not a big fan of cauliflower, but this dish will make a regular appearance at our dinner table. My wife loves cauliflower and stated that this is the most delicious cauliflower that she has ever eaten. I didn’t have any turmeric in the house so I substituted 1/2 tsp of ground ginger. Otherwise, I followed the recipe as written.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow that is amazing! So thrilled your wife loved it so much! I'm adding that as the featured comment 🙂
Jennie says
You nailed this! I substituted regular paprika for the smoked (personal preference) and added toasted pine nuts (just because) as a garnish.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it! Toasted pine nuts would be delicious 🙂
AnneMarie Stampley says
Hi I made this last nite really good only did half because it’s just me but wish I had made the whole head. Definitely making for Thanksgiving!
Jess @ It Doesn't Taste Like Chicken says
We're happy to hear it!
Eva says
Delicious meal!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Eva!
Karly says
I love everything but the smoked paprika. Would a little liquid smoke work or regular paprika?? Or leave it out? Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karly, I would substitute for regular paprika if you don't enjoy smoked paprika. It will still be super delicious! Enjoy!
janet says
Mine took forever to cook. Whst size cauliflower? Minewas 4 lbs. It was delicious though! Good idea about cooking itupside-downfirst.
Roseanna Ladd says
Hi Sam,
I love the new recipe. It reminds me of Thankagiving it is fun to add new recipes for the big dinner!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes this would be great at Thanksgiving. Enjoy!!
Dena says
Can you do this in an air fryer?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dena, yes you can make this in an air fryer. Since air fryers run a bit hotter and cook faster than the oven, I would reduce the temperature to about 375°F and cook it for roughly thirty to forty five minutes, flipping halfway through just like in the oven, and checking for tenderness with a knife. If the top browns too quickly you can lightly cover it with foil. It should turn out beautifully.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Janet, so happy you enjoyed it!! the average grocery store cauliflower is around 2 - 3 lbs, so yours was a bit bigger which is why it took longer to cook. I hope that helps!
Lois says
I boi it upside down for a bit but not too soft take out cover with your seasoning or whatever you're using then cook until tender