Whole Roasted Cauliflower with Tahini Sauce
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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 226 kcal
- 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.
Keyword Vegan and Gluten-free Whole Roasted Cauliflower with Tahini Sauce Recipe