This Whole Roasted Cauliflower With Tahini Sauce is great and mouth Watering for serving as a main vegan dinner dish for everyday celebrations. Full of flavor and taste that you will always remember.
Whole baked cauliflower is such an easy recipe. Sprinkled with pomegranate seeds makes it perfect for festivity and adds fresh taste.
Roasted cauliflower 100% Vegan, Gluten-free, and Dairy-free Recipe. Also perfect for low-carb, paleo, and keto diets!
Roasted whole cauliflower is having a moment. This dish has a very modest ingredient list, but is impressive to serve, and is increasingly becoming a star on the menus of influential chefs around the world. Most recently, the New York Times brought this recipe to home cooks.
How to make this delicious vegetable the best at your dinner? Follow step-by-step the instructions and this whole roasted cauliflower is sure to be one of your favorite vegan dinner ideas.
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Whole Roasted Cauliflower Vegan Recipe
In fact, I really love how easy this dinner recipe is. To prepare cauliflower, first, wash it and pat dry with a paper towel, and trim the outer leaves. That’s it and it’s soo easy. You don’t need a food processor or almost no knife to make this recipe.
Trim off the bottom of the cauliflower, so it can gently sit on the baking dish.
What you need to do next is steaming the head of cauliflower, which will make it easier to absorb the spices. If you don’t have a steamer, just put the head of the cauliflower upside down in a big pot with boiling water and after 5-10 minutes (depending on the size of the vegetable) remove it from the pot with a tong.
Next, preheat the oven. Let the cauliflower cool down just a little that you can be able to hold it. Drizzle with olive oil and rub with the spice mix. For the spice rub, you can use dried ground garlic, cayenne pepper, smoked paprika, turmeric, cumin, and lemon pepper. This spice mix will additionally deliver the beautiful taste and color of the whole baked cauliflower.
Personally, I prefer to rub it with my hands, but you can also use kitchen gloves if you prefer not to use your hands. By the way, when you rub it, don’t forget to gently push the cauliflower florets to get the flavor in between. Then put the cauliflower into the baking dish. Remember, you don’t need to wrap the cauliflower head in aluminum foil.
Bake in the preheated oven for half an hour until golden brown and florets are softened. You can check if the cauliflower is ready, by inserting the tip of a knife – it should come in with no resistance.
Baking time depends on the size of the cauliflower head, just wait until it’s brown on the outside.
My tip: You can place baby potatoes (cut in half), baby carrots, and garlic cloves in the pan around the cauliflower. Bake them together with cauliflower, then leave vegetables in the pan longer, if necessary. Having some extra roasted vegetables on the hand is an advantage for you!
While cauliflower head is baking, prepare tahini sauce, de-seed the pomegranate, and chop parsley.
You can then serve whole roasted cauliflower, drizzled with tahini sauce, sprinkled with chopped parsley, pomegranate seeds, and pine nuts.
Tip: If you wish you can add sliced almonds instead. I also like to arrange rocket leaves around the whole roasted cauliflower.
How To Make The Tahini Sauce Vegan
Tahini sauce adds irresistible creaminess and tangs to anything it touches, whether that be fresh or roasted vegetables, salad, falafel, or pita bread.
To make tahini, just toast half a cup of sesame seeds on a pan (without oil) until golden brown. Let them cool, then put into a food processor with lemon juice, olive oil, and a splash of water. Blend until smooth or to your liking. Personally, I love it thick and chewy, but you can blend it further with more olive oil. And you can also add salt and pepper if needed.
That is so easy and delicious! Add tahini to salads, toasts, and many more. Tahini sauce can last in the fridge for up to 6 months. If you’re not a fan of tahini, you can use this vegan avocado pesto as the tahini sauce substitute with whole baked cauliflower or any other cauliflower dish. You can also use light soy sauce, whipped feta, yogurt, butter sauce for vegetarian topping.
Whole Roasted Cauliflower with Tahini Sauce Recipe
This vegan meal is so delicious, addictive, and looks so beautiful on the table! I highly recommend trying this whole baked cauliflower – spicy, comforting, perfectly rounded with tahini flavor and fresh pomegranate seeds. When you cut it, like you cut your cake, this vegetable is moist and tender inside. It is possible to serve some extra tahini sauce on the side!
This is one of my favorite cauliflower dishes so far. It is perfect for any festivity or occasions, and at the same time – so easy to prepare and serve to your family and friends. Just give it a try!
This whole roasted cauliflower with tahini sauce is just irresistible and tasty also in cold mode from the lunch box from the fridge too. You can also reheat it in the microwave for about 5 minutes on low or 10-15 minutes in the preheated oven (355 F / 180 C), with a little bit of water. Oven-roasted veggies like cauliflower are easy to include in everyday cooking!
This whole roasted cauliflower with tahini sauce is great and mouth washing for serving as a main vegan dinner dish for everyday celebrations. Full of flavor and taste.
Whole Roasted Cauliflower with Tahini Sauce
- Whole Cauliflower
- 1 tbsp Garlic
- 1/4 tbsp Cayenne
- 1/2 tbsp Smoked paprika
- 1/2 tbsp Turmeric
- 1/2 tbsp Cumin
- 1/2 tbsp Lemon Pepper
- 1/2 Cup Sesame Seeds
- 1/8 tbsp Salt or as per your liking
- 1/2 Lemon Juiced
- 3 tbsp Olive Oil
- 2 tbsp Water
- 3 tbsp Parsley Chopped
- 1 tbsp Pine Nuts
- 1 tbsp Pomegranate Seeds
- 1/4 Pomegranate
- Boil water in a big pot put whole cauliflower with florets side down in a pot. Cook/steam on medium heat for 10 minutes.
- Using tongs, transfer cauliflower to the baking dish with the stem side down. Let it cool a little, meanwhile preheat oven to 390 F/ 200 C.
- Mix all ground spices.
- Drizzle cauliflower with olive oil, sprinkle with the spice mix, and rub with your hands so that it all is covered.
- Bake cauliflower in the oven for 20-30 minutes until soft and golden.
- Meanwhile, prepare tahini sauce. On a hot pan, medium heat, toast sesame seeds, stirring with a wooden spatula, until golden, but not brown! Transfer to a wide plate and let cool. Then transfer seeds to the food processor, add lemon juice, 1 tbsp olive oil, and water. Process until smooth, adding more oil gradually. Add salt to taste.
- Serve hot cauliflower, drizzled with tahini sauce and sprinkled with pomegranate seeds, pine nuts, and chopped parsley.
If you want to include more cauliflower in your diet, more cauliflower recipes are coming, as this is one of our favorite vegetables!