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Whole Roasted Cauliflower with Tahini

A golden oven-roasted whole cauliflower topped with creamy lemon tahini sauce, toasted pine nuts, and fresh herbs for a stunning vegetarian centerpiece.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large whole cauliflower leaves trimmed
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
Tahini Sauce
  • 0.25 cup tahini
  • 2 tbsp plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 2-3 tbsp warm water
  • 0.25 tsp salt
Garnish
  • 2 tbsp fresh parsley chopped
  • 2 tbsp toasted pine nuts
  • extra paprika for dusting
  • lemon wedges for serving

Equipment

  • Large pot
  • Baking tray
  • Parchment paper
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. Trim leaves and stem of cauliflower so it sits flat while keeping it whole.
  3. Blanch the whole cauliflower in boiling salted water for 5 minutes, then drain well.
  4. Mix olive oil, paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
  5. Brush the cauliflower generously with the seasoned oil mixture.
  6. Roast for 40–50 minutes until golden brown and fork-tender.
  7. Whisk tahini, Greek yogurt, lemon juice, garlic, salt, and warm water until smooth.
  8. Transfer roasted cauliflower to a serving platter and drizzle with tahini sauce.
  9. Top with parsley, toasted pine nuts, paprika, and serve with lemon wedges.

Notes

Blanching before roasting helps the cauliflower cook evenly and creates the perfect tender center with a golden exterior.