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Whole Roasted Cauliflower with Tahini Sauce and Pistachio Garnish Recipe

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4.4 from 22 reviews

A simple and flavorful whole roasted cauliflower recipe seasoned with turmeric, cumin seeds, and sea salt, served with a creamy tahini sauce and garnished with fresh herbs and pistachios. This dish makes a stunning vegetarian centerpiece perfect for any meal.

Ingredients

Cauliflower and Seasoning

  • 1 medium head of cauliflower (about 2 pounds)
  • 2 Tablespoons of olive oil, plus more for drizzling
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon cumin seeds
  • 1 teaspoon sea salt (Maldon flaky salt), divided

Tahini Sauce

  • 1/3 cup tahini, stirred well
  • 3 Tablespoons freshly squeezed lemon juice
  • 1 clove garlic, grated or minced
  • 2 Tablespoons olive oil
  • Pinch of kosher salt
  • 1/4 cup ice cold water, plus more as needed

Optional Garnish

  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • Flaky salt (Maldon) for finishing

Instructions

  1. Prepare the Cauliflower: Remove the outer leaves from the cauliflower and trim the stem so the head can sit flat. Rinse and pat dry thoroughly.
  2. Season: In a small bowl, mix olive oil with turmeric, cumin seeds, and half of the sea salt. Rub this mixture all over the cauliflower, making sure to cover every part evenly.
  3. Roast the Cauliflower: Preheat the oven to 400°F (200°C). Place the seasoned cauliflower on a baking sheet lined with parchment or foil. Drizzle a little more olive oil on top if desired. Roast for about 45-60 minutes or until tender and golden brown on the outside, testing tenderness by inserting a knife into the thickest part.
  4. Make the Tahini Sauce: While the cauliflower roasts, whisk together tahini, lemon juice, grated garlic, olive oil, kosher salt, and ice cold water in a bowl. Adjust water quantity to achieve a smooth, pourable consistency.
  5. Serve: Remove cauliflower from the oven and transfer to a serving plate. Drizzle with the tahini sauce and sprinkle with chopped pistachios, fresh mint, parsley, and a pinch of flaky Maldon salt for finishing touches.

Notes

  • Ensure the cauliflower is dried well before seasoning to help the spices adhere.
  • The cooking time may vary depending on the size of the cauliflower; check doneness with a skewer or knife.
  • For an extra toasted flavor, you can dry roast cumin seeds before mixing with oil.
  • The tahini sauce can be made ahead and refrigerated for up to 3 days.
  • This dish is naturally gluten free and vegetarian.

Find it online: https://recipethrive.com/whole-roasted-cauliflower-with-tahini-sauce-and-pistachio-garnish-recipe/