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Transform humble vegetables into a stunning centerpiece with this Whole Roasted Cauliflower with Tahini. A spiced olive oil rub caramelizes natural sugars as the head roasts to a tender, steak-like interior. Drizzled with a rich, tangy sesame tahini sauce and toasted pine nuts, this plant-based dish is packed with Middle Eastern flair.
Per serving
210kcal
Calories
Prep Time
15 min
Cook Time
45 min
Servings
4 people
Difficulty
easy
6g
Protein
14g
Carbs
16g
Fat
5g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 200°C.
Trim green leaves from the base of the cauliflower and slice off the tough woody stem so it sits flat.
Bring a large pot of salted water to a boil, submerge the whole head, blanch for 8 minutes, then remove and pat dry.
Whisk together olive oil, ground cumin, sweet paprika, garlic powder, salt, and black pepper in a small bowl.
Brush the spiced oil mixture generously all over the blanched cauliflower head.
Place on a parchment-lined baking sheet and roast in the oven for 35 to 40 minutes until tender and golden.
In a separate bowl, whisk tahini paste, lemon juice, minced garlic, warm water, and a pinch of salt until smooth.
Drizzle the creamy tahini sauce generously over the warm roasted cauliflower.
Garnish with toasted pine nuts and chopped parsley before slicing into wedges.
Blanch First: Partially boiling the head ensures the core cooks through evenly without burning the outside crust. Dry Thoroughly: Patting dry after blanching helps the spiced oil adhere during roasting. Adjust Sauce Consistency: Gradually whisk warm water into the tahini until it reaches a smooth, pourable consistency.
Blanching guarantees the core becomes tender before the outer edges burn.
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