Whole Roasted Cauliflower recipe with a golden, turmeric-infused, crispy spiced crust served with creamy tahini sauce is the plant‑based answer to a holiday roast. Golden, aromatic, and easier than turkey this oven-roasted cauliflower makes for a great vegan or vegetarian main or side dish you’ll ever try.

Whole oven–roasted cauliflower is baked until a crust if formed outside and it is moist and melt-in-your-mouth tender inside.

Think you’ve had cauliflower every way? Wait till you taste this magical baked cauliflower! Whether you’re a fan of roasted cauliflower recipes or hesitant about trying it, this recipe will change your mind.

It’s vegan, grain-free, gluten-free, low carb, fiber rich, whole 30 and Keto approved recipe if you are following any of these.

Why You’ll  Love Whole Roasted Cauliflower Recipe

• Big flavor, minimal effort. A quick rub of olive oil, turmeric, cumin turns an ordinary roasted cauliflower head into a golden, aromatic roast. and Tahini sauce takes it to the next level.
• Diet‑flexible. Naturally vegan, gluten‑free, and keto cauliflower roast  with just 9 net carbs per generous serving.
• Holiday ready. Makes an eye‑catching cauliflower holiday centerpiece for Thanksgiving or Christmas without the turkey‑day stress.
• Healthy & nutrient‑dense. One cup of cauliflower is only 27 calories, yet delivers over half your daily vitamin C and gut‑friendly fiber.
• Budget win. A single cauliflower feeds four for far less than a roast chicken.

Ingredients – Serves 2

• Cauliflower: The star of the show, its florets soak up the seasoning while turning tender and flavorful in the oven.
• Olive oil: Ensures even roasting and crispiness while carrying the spices beautifully. I use a very high quality olive oil that infuses a lot of flavour.
• Turmeric and seasonings: Adds color and warmth, making the roasted cauliflower vibrant and aromatic.
• Tahini: Creamy and nutty, this sauce elevates the flavors, tying the dish together perfectly.
• Parsley and pistachios: A fresh, nutty garnish that adds a pop of color and crunch.

Exact quantities are listed in the recipe card below.

How to Bake a Whole Cauliflower Head: Step‑by‑Step

Here’s step by step pictures to show the whole process of making roasted cauliflower along with making spice rub and tahini sauce.

1. Preheat the oven to 400°F.
2. Prep the cauliflower: Remove the stems from the cauliflower and boil the whole cauliflower head in a large pot of salted water for 5 minutes.

1. Make the rub: In a bowl, mix all the seasoning rub ingredients until smooth.

1. Season and roast: Drain the cauliflower, place it in a roasting dish, and brush the rub all over its surface evenly. Roast in the preheated oven for 30 minutes at 400F.

1. Prepare the sauce: While the cauliflower roasts, mix tahini, lemon juice, maple syrup, salt, and water until smooth. Adjust consistency as needed.
2. Garnish and serve: Pour half the tahini sauce on a serving platter, place the roasted cauliflower on top, and drizzle the remaining sauce. Garnish with parsley and pistachios.

Substitutions You Can Make

• Oil: You can use avocado oil instead olive oil.
• Mustard: If Dijon mustard isn’t available, use yellow mustard or a teaspoon of vinegar for tang.
• Sweetener: Replace maple syrup with honey or agave syrup for a similar sweetness.
• Nuts: If pistachios aren’t handy, almonds or sunflower seeds work well for garnish.

Creative Variations You Can Try

• Spicy kick: Add a pinch of cayenne pepper or chili flakes to the rub for some heat.
• Herbaceous twist: Mix fresh thyme or rosemary into the seasoning for added depth.
• Cheesy delight: Sprinkle nutritional yeast or grated vegan cheese over the cauliflower before roasting..
• Garlic‑Butter Parmesan (Vegetarian, not vegan). Swap olive oil for melted butter, add 2 Tbsp grated parmesan after roasting for a nutty crust.
• Harissa Heat. Replace paprika with 1 Tbsp harissa paste for North‑African spice lovers.
• Whole30 / Oil‑Free. Mist the cauliflower with veggie broth and increase tahini drizzle for healthy fats.
• Holiday Showpiece. Stud with whole cloves and garnish with pomegranate arils instant Christmas vibes!

Tips to Make The Best Roasted Cauliflower

1. Boil the cauliflower first: This step ensures even cooking and a tender interior.
2. Brush evenly: Use a barbecue brush to coat the cauliflower fully with the rub for maximum flavor.
3. Don’t skimp on roasting time: Let the cauliflower roast until golden and slightly crispy.
4. Adjust the sauce: Add water gradually to get your desired tahini sauce consistency.

How to Serve Roasted Cauliflower

Serve this oven-roasted cauliflower as a stunning centerpiece for a vegan or vegetarian dinner. It pairs beautifully with warm pita bread, couscous, or a fresh green salad. You can also serve it alongside other roasted vegetables or grain dishes for a hearty, balanced meal.

Serving Ideas & Pairings

• Fresh: Pair with my Fresh Tomato Salad for a vibrant low‑carb plate.
• Hearty: Add protein with Broccoli‑Edamame Salad or Quinoa Pistachio Salad
• Holiday spread: Serve alongside cranberry chutney and maple‑roasted sweet potatoes for a plant‑based Thanksgiving feast.

Storage, Reheating & Meal‑Prep

• Fridge: Cool completely, wrap, and refrigerate up to 4 days.
• Reheat: Oven 400 °F / 200 °C for 8 minutes revives the crust; microwave will soften texture.
• Make‑ahead tip: Roast 90 % done the day before, cool, then finish final 10 minutes right before guests arrive no last minute stress.

Frequently Asked Questions

More Such Recipes

• Crispiest Roast Potatoes
• Eggplant Pizza Pakora

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Whole Roasted Cauliflower

Roasted, tender, and drizzled with a creamy, nutty tahini sauce, it’s a healthy and delicious dish that’s easy to make. Ideal for weeknight dinners or elegant gatherings!

Course Appetizer, dinner, side diish

Cuisine American, continental

Keyword cauliflower, low carb

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 3

Calories 132kcal

Ingredients

• 1 lb cauliflower

Seasoning Rub

• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tbsp lemon juiced
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/3 tsp turmeric
• 1 tsp Italian seasoning
• 1/2 tsp sea salt

Tahini Sauce

• 2 tbsp tahini
• 1/2 lemon juiced
• 1 tsp maple syrup
• pinch salt
• 1/4 cup water
• 1 tbsp Parsley
• 1 tbsp Pistachios

Instructions

• Prep the cauliflower: Preheat the oven to 400°F. Remove the stems from the cauliflower and boil the head in a large pot of water for 5 minutes.
• Make the rub: In a bowl, mix all the seasoning rub ingredients until smooth.
• Season and roast: Drain the cauliflower, place it in a roasting dish, and brush the rub all over its surface evenly. Roast in the oven for 30 minutes.
• Prepare the sauce: While the cauliflower roasts, mix tahini, lemon juice, maple syrup, salt, and water until smooth. Adjust consistency as needed.
• Garnish and serve: Pour half the tahini sauce on a serving platter, place the roasted cauliflower on top, and drizzle the remaining sauce. Garnish with parsley and pistachios.

Video

Notes

Nutrition Calories: 324kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 714mg | Potassium: 1062mg | Fiber: 9g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 168mg | Calcium: 126mg | Iron: 3mg

Nutrition

Calories: 132kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 928mg | Potassium: 567mg | Fiber: 4g | Sugar: 5g | Vitamin A: 163IU | Vitamin C: 75mg | Calcium: 71mg | Iron: 2mg

For all fellow shrimp lovers out there, here is your one & only garlic shrimp recipe that you need to try today! Trust me you would fall in love with shrimps all over again once you try this crazy garlic shrimp!

Summer is at its peak here in India; so I bet you don’t want to spend a lot of time in the kitchen! All you need is a quick recipe which not only makes you happy but also makes you dance with joy!

That’s exactly what this garlic shrimp will do! I can bet on it! I made this garlic shrimp back to back for three days as we got hooked on it like crazy! The fresh lemony flavor had hit us hard!

This garlic shrimp is an extremely versatile recipe. You can serve it on top of plain rice as a cozy homely meal or top it up on some buttered pasta for a fine dining experience at home with your special someone!

My love for shrimp is not a secret to you if you are a frequent visitor of my blog. So here is another must-try shrimp recipe from my kitchen to yours!

Why is this garlic shrimp a must try for you?

There’s something magical about garlic shrimp sizzling in a hot pan—the kind of aroma that makes your taste buds sizzle!

Still wondering why you should make this garlic shrimp? Well, for one reason, this dish takes just 15 minutes, but tastes like something out of a beachside restaurant.

Inspired by tropical dinners, this garlic shrimp is my go-to when I need a quick, impressive meal without breaking a sweat in the kitchen!

The best part is that this can be served in n-number of ways, each being a classic on its own! Serve it over garlicky fried rice to double up the garlic goodness!

Or enjoy the summer by making a garlic shrimp salad with mixed greens, avocado, cucumber and cherry tomatoes!

Don’t want to spend time chopping? Then add slices of crusty bread on the side of your garlic shrimp to dip them into that luscious chilli garlic sauce!

The post Easy & Quick Garlic Shrimp Recipe | How to Make the Easiest Garlic Shrimps first appeared on Flavor Quotient.

Strawberry matcha chia pudding is my five-minute meal-prep breakfast that tastes like dessert yet fuels your morning with slow-release fiber, protein, and a clean matcha taste. Make this overnight breakfast of matcha chia pudding tonight, wake up to a vibrant jar of creamy green-and-pink goodness, no blender, no stove, just stir, chill, and go!

Why You’ll Love This Recipe

• Meal-prep superstar: 5 minutes of active time, breakfast ready for three days.
• Antioxidant powerhouse: ceremonial-grade matcha + strawberries = double green/red polyphenol punch.
• Vegan & gluten-free: naturally dairy-free (switch to coconut milk for nut-free).
• Custom-boost it: sneak in protein powder, collagen, or Greek-style plant yogurt for 15 g+ protein. I haven’t added any of these in this recipe but I often add depending upon nutrition goal of the day.

Ingredients For Matcha Chia Pudding

• 2 tsp Matcha Green tea Powder
• 1 Cup Oat milk or unsweetened almond milk (or dairy-free milk of choice)
• 4 tablespoon Chia seeds
• Vanilla Extract
• 1 cup ripe strawberries, hulled and quartered
• 1/2 tbsp sweetener of choice like maple, honey, sugar, monk fruit sweetener (optional)
• Toppings(optional): Greek Yogurt, almond flakes

How to Make Strawberry Matcha Chia Pudding Overnight

Preparing Matcha

• First, start by sifting the Matcha powder through a sieve into a bowl, so that there are no lumps.
• Now, pour 1/4th cup of hot water into the Matcha powder and mix everything with whisk thoroughly using (regular or bamboo whisk) to mix it uniformly.
• When there is a layer of fine bubbles or a foam like layer, Matcha is ready.

Setting the Matcha chia pudding (base)

• Now in a glass jar, first start add the dairy-free milk, prepared Matcha, vanilla extract, then the Chia seeds.
• Stir to combine everything so that there are no clumps of chia seeds and let it rest in fridge for 2 hours or overnight.

prep the strawberries

• Wash the strawberries and remove the leaves (hull) them if needed. Once peeled, chop them and set aside.
• Add them to the blender or processor and blend to a smooth paste. At this point, you can add sweetener of choice or skip completely.

layer for strawberry Matcha chia pudding

• Take a glass jar and start layering the Matcha Chia Pudding at the base , filling it upto half of the jar.
• Then, sweeten using sugar, maple syrup, honey, stevia or monk fruit sweetener or you can skip this completely.
• Now, add the strawberry paste over the pudding and it ready to serve!

GARnish with toppings (optional)

• You can add your favorite toppings while serving like adding a scoop of Greek yogurt & almond flakes for crunch.

Flavor Variations & Boosts

• Coconut-matcha– For dairy-free matcha chia pudding, swap almond milk for light coconut milk
• Chocolate-strawberry– For antioxidant breakfast pudding whisk 1 tsp cacao into matcha layer
• High-protein-For high protein matcha chia pudding use soy Greek yogurt + tablespoon hemp seeds
• Keto-friendly-For low carb matcha chia pudding replace maple with 1 Tbsp monk-fruit syrup

Storage & Meal-Prep Tips

• Fridge life: 4 days in sealed jars.
• Freezer: Freeze portions in silicone cups up to 1 month; thaw overnight in fridge.
• Texture rescue: If it over-thickens, stir in 2 Tbsp milk just before eating.

FAQ

More Quick Breakfasts You’ll Love

• Mango Matcha Chia Pudding
• Matcha Chia Pudding
• High Protein Chocolate Chia Pudding.

More Matcha Recipes

Strawberry Matcha Chia Pudding

Matcha Chia Pudding Recipe

Iced Strawberry Matcha Latte Recipe

Hot Matcha Latte Recipe

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If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Strawberry Matcha Chia Pudding

Creamy Strawberry matcha chia pudding ready in 5 mins! Antioxidant-rich, vegan, high-protein & meal-prep friendly, make-ahead breakfast jar you’ll crave!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chia pudding, dairy free, Matcha Green Tea, Quick Vegan Recipe

Prep Time 2 hours hours

Cook Time 3 minutes minutes

Total Time 2 hours hours 3 minutes minutes

Servings 1 person

Calories 338kcal

Ingredients

• 2 tsp Matcha Green tea Powder
• 1 Cup dairy-free milk of choice Almond, oat, cashew, coconut milk
• 4 tablespoon Chia seeds
• Vanilla Extract
• 1 cup ripe strawberries hulled and quartered
• 1/2 tbsp sweetener of choice like maple honey, sugar, monk fruit sweetener (optional)
• Toppings optional: Greek Yogurt, almond flakes

Instructions

Preparing Matcha

• First, start by sifting the Matcha powder through a sieve into a bowl, so that there are no lumps.
  2 tsp Matcha Green tea Powder
• Now, pour 1/4th cup of hot water into the Matcha powder and mix everything with whisk thoroughly using (regular or bamboo whisk) to mix it uniformly.
• When there is a layer of fine bubbles or a foam like layer, Matcha is ready.

Setting the Matcha chia pudding (base)

• Now in a glass jar, first start add the dairy-free milk, prepared Matcha, vanilla extract, then the Chia seeds.
  1 Cup dairy-free milk of choice, Vanilla Extract, 4 tablespoon Chia seeds
• Stir to combine everything so that there are no clumps of chia seeds and let it rest in fridge for 2 hours or overnight.

prep the strawberries

• Wash the strawberries and remove the leaves (hull) them if needed. Once peeled, chop them and set aside.
  1 cup ripe strawberries
• Add them to the blender or processor and blend to a smooth paste. At this point, you can add sweetener of choice or skip completely.

layer for strawberry Matcha chia pudding

• Take a glass jar and start layering the Matcha Chia Pudding at the base , filling it upto half of the jar.
  1/2 tbsp sweetener of choice like maple
• Then, sweeten using sugar, maple syrup, honey, stevia or monk fruit sweetener or you can skip this completely.
• Now, add the strawberry paste over the pudding and it ready to serve!

GARnish with toppings (optional)

• You can add your favorite toppings while serving like adding a scoop of Greek yogurt & almond flakes for crunch.
  Toppings

Video

Notes

Optional Protein Boost: ¼ cup thick Greek-style soy or coconut yogurt OR 1 scoop unflavored plant protein

Nutrition

Calories: 338kcal | Carbohydrates: 38g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 334mg | Potassium: 416mg | Fiber: 20g | Sugar: 7g | Vitamin A: 443IU | Vitamin C: 85mg | Calcium: 626mg | Iron: 6mg

My favorite Indian Brussels Sprouts sabzi spiced with cumin seeds, turmeric, and red chili powder with an addition of moong dal for nutty textures! Ready in under 30 minutes this EASY vegan subzi makes for a perfect meal served with hot parathas or sorghum roti (gluten-free). What is Sabzi Sabzi or Subzi is a hindi...

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The post Brussels Sprouts Sabzi appeared first on Ministry of Curry.