Login
Whole Roasted Cauliflower With Tahini Sauce
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.
- Preheat the oven to 400°F.
- 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.
- 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 preheated oven for 30 minutes at 400F.
- 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.
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
- Boil the cauliflower first: This step ensures even cooking and a tender interior.
- Brush evenly: Use a barbecue brush to coat the cauliflower fully with the rub for maximum flavor.
- Don’t skimp on roasting time: Let the cauliflower roast until golden and slightly crispy.
- 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
Can I make whole roasted cauliflower ahead of time?
Yes. Roast until almost tender (about 30 minutes), cool, refrigerate, then finish the last 10 minutes at 425 °F just before serving.
Does this whole roasted cauliflower recipe work for keto?
Absolutely. Each serving has roughly 9 net carbs, making it a whole roasted cauliflower keto dream main.
How do I keep the crust from burning?
Flip midway, baste once with pan drippings, and tent loosely with foil if the spice crust darkens too fast.
Can I swap tahini?
Of course! Hummus, yogurt sauce, or even marinara can work well. Try coconut yogurt for a nut‑free vegan option.
Is par‑boiling Cauliflower head is necessary?
Boiling softens the cauliflower, ensuring even cooking and a tender texture after roasting.
More Such Recipes
Watch Video
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.
Whole Roasted Cauliflower
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
