Go Back
Roasted Cauliflower With Tahini Sauce Delicious Recipe

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
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 226 kcal

Ingredients
  

  • 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

Instructions
 

  • 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