This roasted cauliflower with a lemon tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt to create a dish that is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.
Roasting a whole cauliflower may seem intimidating at first, but trust me, it’s easier than you think. Simply trim the leaves and stem, rub the cauliflower with olive oil and spices, and pop it in the oven until golden brown and tender. The result is a beautifully caramelized exterior with a melt-in-your-mouth interior.
What truly elevates this dish is the lemony tahini sauce. Tahini, a paste made from ground sesame seeds, adds a creamy richness with a hint of nuttiness that perfectly complements the earthy flavor of the cauliflower. The addition of lemon juice adds a refreshing tang, brightening up the entire dish.
Once roasted to perfection, drizzle generously with lemony tahini sauce, sprinkle chopped nuts and parsley for added crunch and depth of flavor, and thinly sliced cabbage adds a pop of color and texture. Sprinkle with flaky sea salt to enhance the flavors and create a perfect balance of salty and savory. It’s sure to impress at gatherings, but honestly, it’s so good that you could easily find yourself polishing off the entire cauliflower on your own!
Instructions
- Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
- Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
- Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.
- Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.
- Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
- While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.
- Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
- Store any leftovers in a covered container for 3-5 days.
Try these other recipes:
Fall Harvest Quinoa Salad with Butternut Squash
Roasted Red Pepper and Tomato Pasta
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Roasted Cauliflower with Lemon Tahini Dressing
Ingredients
Cauliflower
- 1 whole cauliflower
- 2 tbsp olive oil, plus extra for drizzling
- 1/2 tbsp turmeric
- 1 tbsp cumin
- 1/2 tbsp flaky salt
- 1 tsp paprika
Tahini Sauce
- 1/3 cup tahini mixed well
- 3 tbsp lemon juice
- 1 tbsp minced garlic
- 1/2 tbsp olive oil
- 1/2 cup water, plus extra for thinning
Garnish
- chopped parsley
- chopped nuts, peanuts or pistachios
- shredded purple cabbage
- flaky salt
Instructions
- Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
- Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
- Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.
- Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.
- Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
- While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.
- Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
- Store any leftovers in a covered container for 3-5 days.
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