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Whole Roasted Cauliflower

Whole Roasted Cauliflower

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Golden roasted whole cauliflower with Middle Eastern spices and creamy tahini sauce, garnished with pistachios and fresh herbs.

Ingredients

Scale
  • 1 lb cauliflower (whole head) 
  • 2 tbsp olive oil 
  • 1 tsp Dijon mustard 
  • ½ tbsp lemon juice 
  • 1 tsp garlic powder 
  • ½ tsp black pepper 
  • ⅓ tsp turmeric 
  • 1 tsp Italian seasoning 
  • ½ tsp sea salt 
  • 2 tbsp tahini 
  • ½ lemon (juiced) 
  • 1 tsp maple syrup 
  • pinch salt 
  • ¼ cup water 
  • 1 tbsp parsley (chopped) 
  • 1 tbsp pistachios (chopped)

Instructions

  • Prepare: Remove cauliflower leaves and trim stem. Boil in salted water for 5 minutes, then drain.
  • Season: Mix olive oil, mustard, lemon juice, and all spices. Brush mixture all over cauliflower.
  • Roast: Place in 400°F oven for 30-35 minutes until golden brown and tender.
  • Make Sauce: Whisk tahini, lemon juice, maple syrup, salt, and water until smooth.
  • Serve: Drizzle with tahini sauce and top with parsley and pistachios.

Notes

  • Par-boiling is essential for even cooking
  • Store leftovers up to 4 days refrigerated
  • Reheat in 350°F oven for best texture
  • For oil-free version, use vegetable broth instead

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