Description
This whole roasted cauliflower recipe features a beautifully tender, golden-brown cauliflower head seasoned with turmeric, cumin seeds, and sea salt, roasted to perfection. Served with a creamy, tangy tahini sauce and garnished with fresh herbs and crunchy pistachios, it’s a flavorful vegetarian main course that makes an impressive centerpiece for any meal.
Ingredients
Scale
Cauliflower
- 1 medium head of cauliflower (about 2 pounds)
- 2 Tablespoons 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 of the parchment, or alternatively, use a few paper towels on the parchment 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. Remove some outer leaves to expose most of the top and sides, leaving some for roasting as they become delicious.
- Parboil Cauliflower: Fill a large pot with 3 inches of water and bring to a boil. Carefully place the cauliflower head-side up in the pot, cover, and simmer over medium heat for 8 minutes to slightly soften.
- Drain and Dry Cauliflower: Using a large slotted spoon, gently lift the cauliflower out of the water and place stem-side down on the prepared baking sheet. Let it stand until slightly cooled and dry to the touch, about 15 minutes. This can be done up to two hours ahead.
- Season Cauliflower: Remove the wire rack and place the cauliflower directly on the parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and use your hands to coat evenly. Sprinkle with turmeric, 1 teaspoon sea salt, and cumin seeds. Drizzle a little more olive oil on top without rubbing in.
- Roast Cauliflower: Roast in the preheated oven for about 40 to 45 minutes until tender, golden brown, and lightly charred in spots. Adjust time based on oven heat and cauliflower size, keeping an eye on it for desired browning.
- Make Tahini Sauce: While the cauliflower roasts, combine tahini, lemon juice, grated garlic, olive oil, and a pinch of kosher salt in a medium bowl. Whisk in 1/4 cup ice cold water until smooth and pale, adding more water to reach desired consistency.
- Serve: Once roasted, let the cauliflower rest for 5 minutes. Transfer to a serving platter, drizzle generously with tahini sauce, and garnish with chopped pistachios, fresh mint, parsley, and an extra pinch of flaky salt. Serve extra tahini sauce on the side for additional drizzling.
Notes
- Store leftovers in a covered container in the fridge for up to 4 days.
- Reheat roasted cauliflower on the stovetop over medium-low heat in a small saucepan or skillet until warmed through, or gently warm in the microwave.
- If desired, substitute pistachios with toasted almonds or walnuts for garnish.
- Tahini sauce can be adjusted to taste by adding more lemon juice or garlic as preferred.
- Ensuring the cauliflower is dry before roasting helps achieve a better golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
