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Whole Roasted Cauliflower with Dreamy Tahini Sauce

A simple yet impressive dish featuring a whole head of cauliflower roasted to golden perfection and drizzled with a creamy, dreamy tahini sauce. Perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Small bowl for seasoning rub
  • Small bowl for tahini sauce
  • Whisk
  • Serving platter

Ingredients
  

Cauliflower & Seasoning Rub

  • 1 lb Cauliflower firm, white head with no brown spots
  • 2 tbsp Olive Oil
  • 1 tsp Dijon Mustard
  • 0.5 tbsp Lemon Juice
  • 1 tsp Garlic Powder
  • 0.5 tsp Black Pepper
  • 0.33 tsp Turmeric
  • 1 tsp Italian Seasoning
  • 0.5 tsp Sea Salt

Dreamy Tahini Sauce

  • 2 tbsp Tahini
  • 0.5 lemon Lemon Juiced
  • 1 tsp Maple Syrup
  • 0.25 tsp Salt pinch for sauce
  • 0.25 cup Water to thin sauce

Garnish

  • 1 tbsp Parsley chopped
  • 1 tbsp Pistachios chopped

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a small bowl, whisk together olive oil, Dijon mustard, 1/2 tbsp lemon juice, garlic powder, black pepper, turmeric, Italian seasoning, and sea salt to create a seasoning rub.
    1 lb Cauliflower
  • Place the whole head of cauliflower on a baking sheet. Brush the seasoning rub all over the cauliflower.
    1 lb Cauliflower
  • Roast the cauliflower for 40-50 minutes, or until tender and golden-brown.
  • While the cauliflower roasts, prepare the tahini sauce: In another small bowl, whisk together tahini, juice of 1/2 lemon, maple syrup, and a pinch of salt. Gradually whisk in water until a smooth, pourable consistency is reached.
    1 lb Cauliflower
  • Transfer the roasted cauliflower to a serving platter.
  • Drizzle the tahini sauce over the cauliflower and garnish with chopped parsley and pistachios.
    1 lb Cauliflower

Notes

This recipe is naturally vegan. For best texture when reheating leftovers, use the oven or stovetop.