Whole Roasted Cauliflower with Herb Tahini Sauce
A golden, spice-rubbed whole roasted cauliflower served with a bright herb tahini sauce, pomegranate seeds and pistachios. An easy vegan, gluten-free centerpiece.
Ingredients
Cauliflower
- 1 large head of cauliflower about 2½ lb / 1.1 kg, leaves trimmed, stem cut flat
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt plus more for the water
- ½ tsp black pepper
Herb tahini sauce
- ⅓ cup tahini 80 g
- 3 tbsp lemon juice
- 1 small garlic clove
- ¼ cup fresh parsley leaves
- 2 tbsp fresh dill or chives
- 3–5 tbsp cold water
- salt a pinch
Topping
- 2 tbsp pomegranate seeds
- 2 tbsp shelled pistachios or pumpkin seeds toasted and chopped
Instructions
- Heat the oven to 425°F (220°C). Bring a large pot of well-salted water to a boil.
- Lower the whole cauliflower into the water, stem side up, and simmer for 6–8 minutes, until a knife goes into the core with some resistance. Lift it out and let it steam-dry on a towel for 5 minutes.
- Mix the olive oil, lemon juice, paprika, garlic powder, cumin, turmeric, salt and pepper into a paste.
- Place the cauliflower stem side down in an oven-safe skillet or baking dish and rub the spice paste all over it.
- Roast for 40–50 minutes, until deep golden brown and a knife slides easily into the center.
- While it roasts, blend all the tahini sauce ingredients until smooth, adding water a tablespoon at a time until it's pourable.
- Drizzle the cauliflower with some of the sauce, scatter the pomegranate seeds and pistachios on top, and serve in wedges with the remaining sauce.
Notes
Par-boiling the cauliflower first is the key to a tender center. The tahini sauce keeps for up to 5 days in the fridge. Nutrition values are estimates.