This Entire Roasted Cauliflower with Tahini Sauce is a show-stopping dish that’s simple to make, with simply quarter-hour of prep, and is SO scrumptious—we’ve been making it on weekly rotation! Served as a primary or facet, this vegan recipe is certain to impress.
New favourite dish alert! I can’t get sufficient of this Entire Roasted Cauliflower. It is the proper centerpiece for Thanksgiving, Christmas, or any vacation meal, but it’s easy sufficient to whip up for a comfortable weeknight dinner. It is a crowd pleaser!
Generously coated in a flavorful spice combination of olive oil, garlic, onion, smoked paprika, cumin, turmeric, and chili powder, this dish ensures that each chunk bursts with taste. For my oil-free mates, be happy to omit the oil and substitute with vegetable broth and even simply water—it’s nonetheless scrumptious!
As soon as roasted and seasoned to perfection, the cauliflower is positioned on a mattress of home made creamy tahini sauce. The mixture of spiced cauliflower and creamy sauce is just irresistible! Sizzling tip: For those who’re within the temper for one thing completely different or don’t have tahini available, attempt serving it over an expansion of your favourite hummus taste.
TIPS TO MAKING THE BEST ROASTED CAULIFLOWER:
I’ve been testing complete roasted cauliflower recipes for years, and it wasn’t till just lately that I lastly nailed it! In most recipes I attempted, the skin of the cauliflower was tasty, however the inside simply tasted like plain steamed cauliflower—yawn! By trial and error, I discovered a number of methods to make an entire roasted cauliflower so flavorful that I wager cauliflower will develop into your new favourite vegetable!
Tip 1: Season generously and throughout. My recipe incorporates a seasoning mix with plenty of warming spices full of taste. Brush it everywhere in the prime and backside of the cauliflower so that each single chunk is deliciously seasoned.
Tip 2: Roast the cauliflower the wrong way up first, then flip it over to complete roasting upright. This method ensures that the cauliflower is evenly cooked all through, permitting the warmth to penetrate the dense core in order that it turns into good and tender whereas defending the highest from browning too rapidly. Flipping it over on the finish permits the highest to caramelize fantastically. This methodology ensures a superbly roasted complete cauliflower, with a young inside and a deliciously crispy exterior—YUM!
Tip 3: It wants a sauce! Whereas the seasoned cauliflower is scrumptious by itself, to actually take it to the following degree, serve the roasted cauliflower on an expansion of creamy tahini sauce. The wealthy, nutty flavors of tahini, mixed with the brightness of lemon and a contact of sweetness, create an ideal distinction to the spiced roasted cauliflower.
HOW TO MAKE WHOLE ROASTED CAULIFLOWER:
Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish giant sufficient to suit your cauliflower with parchment paper or frivolously grease it.
Put together the Cauliflower: Use a knife or kitchen scissors to take away the leaves from the cauliflower, retaining the core intact. Trim the stem barely so it sits flat.
Combine the Seasoning: In a medium bowl, mix the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, floor cumin, turmeric, chili powder, salt, and pepper. Combine nicely.
Season the Cauliflower: Place the cauliflower in your baking dish, prime facet up. Brush half of the spice combination over the cauliflower.
Flip the cauliflower over, stem facet up, and brush the remaining spice combination on the underside to evenly coat your entire head. (It is okay if a number of white spots stay.)
Roast the Head of Cauliflower: Bake the cauliflower, stem facet up, uncovered, for half-hour. After half-hour, fastidiously flip it over to be prime facet up, and proceed roasting for an additional 20 – half-hour, or till the outside is browned and tender all through when pierced with a knife.
Make the Tahini Sauce: Whereas the cauliflower is roasting, put together the tahini sauce. In a bowl, whisk collectively tahini, lemon juice, maple syrup, garlic, salt, and pepper. Steadily add water, 1 tablespoon at a time, till you attain a hummus-like consistency. The sauce ought to be thick and spreadable, not runny.
Serve: Unfold a lot of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the entire roasted cauliflower on prime of the sauce. Skinny the remaining tahini sauce with 1-2 teaspoons of water if wanted, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if utilizing. Serve sizzling.
This Entire Roasted Cauliflower Recipe is…
- simple to make
- extremely scrumptious
- certain to impress
What to serve with this dish:
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Bon appetegan!
Sam Turnbull.
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Entire Roasted Cauliflower with Tahini Sauce
This Entire Roasted Cauliflower with Tahini Sauce is a show-stopping dish that’s simple to make, with simply quarter-hour of prep, and is SO scrumptious—we’ve been making it on weekly rotation! Served as a primary or facet, this vegan recipe is certain to impress.
Servings:
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Directions
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Preheat Your Oven: Preheat your oven to 425°F (220°C). Line a baking dish giant sufficient to suit your cauliflower with parchment paper or frivolously grease it.
-
Put together the Cauliflower: Use a knife or kitchen scissors to take away the leaves from the cauliflower, retaining the core intact. Trim the stem barely so it sits flat.
-
Combine the Seasoning: In a medium bowl, mix the olive oil (or broth/water), garlic powder, onion powder, smoked paprika, floor cumin, turmeric, chili powder, salt, and pepper. Combine nicely.
-
Season the Cauliflower: Place the cauliflower in your baking dish, prime facet up. Brush half of the spice combination over the cauliflower.
-
Flip the cauliflower over, stem facet up, and brush the remaining spice combination on the underside to evenly coat your entire head. (It is okay if a number of white spots stay.)
-
Roast the Cauliflower: Bake the cauliflower, stem facet up, uncovered, for half-hour. After half-hour, fastidiously flip it over to be prime facet up, and proceed roasting for an additional 20 – half-hour, or till the outside is browned and tender all through when pierced with a knife.
-
Make the Tahini Sauce: Whereas the cauliflower is roasting, put together the tahini sauce. In a bowl, whisk collectively tahini, lemon juice, maple syrup, garlic, salt, and pepper. Steadily add water, 1 tablespoon at a time, till you attain a hummus-like consistency. The sauce ought to be thick and spreadable, not runny.
-
Serve: Unfold a lot of the tahini sauce on a serving dish (reserving 1-2 tablespoons of sauce). Place the roasted cauliflower on prime of the sauce. Skinny the remaining tahini sauce with 1-2 teaspoons of water if wanted, and drizzle over the cauliflower. Sprinkle with chopped parsley or cilantro if utilizing. Serve sizzling.
Notes
Hummus Unfold: For an alternate sauce choice, attempt your favourite hummus as an expansion as a substitute of the tahini sauce. Basic hummus works nicely, however flavors like roasted crimson pepper, garlic, or lemon hummus would even be scrumptious.
Vitamin
Serving: 1 serving (recipe makes 4 servings) | Energy: 365kcal | Carbohydrates: 21g | Protein: 9g | Fats: 30g | Saturated Fats: 4g | Polyunsaturated Fats: 9g | Monounsaturated Fats: 16g | Sodium: 502mg | Potassium: 676mg | Fiber: 5g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 75mg | Calcium: 98mg | Iron: 3mg
