Description
Whole Roasted Cauliflower with Tahini Sauce is a flavorful and visually stunning dish featuring a tender roasted cauliflower head seasoned with turmeric, cumin seeds, and sea salt. Paired with a creamy, tangy tahini sauce and garnished with fresh herbs and crunchy pistachios, this recipe makes a perfect vegetarian main course or side dish that is both healthy and satisfying.
Ingredients
Scale
Main Ingredients
- 1 medium head of cauliflower (about 2 pounds)
- 2 Tablespoons of olive oil, plus more for drizzling
- 1 teaspoon turmeric
- 1 1/2 teaspoon cumin seeds
- 1 teaspoon sea salt (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
Optional 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 (Maldon)
Instructions
- Prepare Oven and Baking Sheet: Preheat the 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 paper to help drain the cauliflower during roasting.
- Prepare Cauliflower: Rinse the cauliflower well. Trim the bottom of the core so it sits evenly on the baking sheet and remove some of the outer leaves if they cover the top to expose more of the head, leaving some leaves if desired for roasting.
- Simmer Cauliflower: Bring a large pot filled with 3 inches of water to a boil. Carefully place the cauliflower head-side up into the pot, cover, and simmer over medium heat for 8 minutes until slightly tender.
- Drain and Dry Cauliflower: Using a slotted spoon, lift the cauliflower out and place stem side down on the prepared baking sheet. Let it cool and dry for about 15 minutes or up to two hours ahead.
- Season Cauliflower: Remove any racks and place the cauliflower back on the parchment-lined sheet. Drizzle with 2 tablespoons olive oil and coat well with your hands. Sprinkle turmeric, half the salt, and cumin seeds over the cauliflower, then drizzle with a little more olive oil without rubbing. Transfer to the oven.
- Roast Cauliflower: Roast for 40 to 45 minutes until tender and golden brown with a charred appearance in some spots. Keep an eye on the cauliflower as ovens vary.
- Make Tahini Sauce: While roasting, whisk tahini, lemon juice, garlic, olive oil, and kosher salt in a medium bowl. Slowly add ice cold water and continue whisking until smooth, lightened in color, and loose enough for drizzling.
- Serve: Let the roasted cauliflower rest for 5 minutes after removing from the oven. Transfer it 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 more drizzling.
Notes
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat leftovers gently on the stovetop in a small saucepan or skillet over medium-low heat until warmed through, or microwave gently to avoid drying out.
- If unable to find cumin seeds, ground cumin can be used but add it towards the end of the seasoning to avoid burning.
- You can adjust the thickness of the tahini sauce by adding more ice water if needed for easier drizzling.
Nutrition
- Serving Size: 1/4 head
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
