A natural showstopper, this whole roasted cauliflower with tahini is simple yet striking. It’s the perfect centerpiece for a holiday feast, served alongside potato stacks and maple glazed carrots.

Title image: whole roasted cauliflower with tahini and herb salsa on a white platter.

Whether you’re hosting Thanksgiving or visiting family for Christmas, there is an eternal quest for vegan recipes that everyone around the table will enjoy.

I’ve been plant-based for nearly a decade, so I like to come up with something new for the holidays every year. So far I’ve had great feedback from my husband, my family, and the online community. If you’re here for a delicious dinner centerpiece, you’ve come to the right place.

Have you got a copy of PlantYou Scrappy Cooking yet? Anyone who buys my book can submit their receipt to receive $200 worth of freebies, including an exclusive ebook of plant-based holiday recipes.

Why You’ll Love This Recipe

  • This whole roasted cauliflower with tahini stands on its own. Those who don’t enjoy faux meats may appreciate a minimalistic veggie main like this.
  • The cauliflower texture provides some levity in contrast to traditional side dishes such as potatoes or vegan mac and cheese.
  • The subtle cauli flavors are complemented by a simple rub mix, as well as creamy tahini sauce and herb salsa.
  • Overall, this recipe is more budget-friendly than some of the commercial vegan options you’ll find at the store.
  • Most of the cooking process is hands-off, allowing you to multitask or rest while the cauliflower is in the oven.

Key Ingredients

Whole roasted cauliflower ingredients laid out and labeled on a white background with a tea towel.
  • Cauliflower keeps its shape nicely when roasted whole. It also has beautiful cross-sections when it’s time to “carve”.
  • Lemon and garlic rub contains basic ingredients to add some flavor and a golden hue to the outside of the cauliflower.
  • Tahini sauce is the perfect creamy counterpart to whole roasted cauliflower.
  • Herb salsa acts like the garnish, which adds a sharp note to the flavors and a little bit of green.

Hack It!

  • You can adjust the seasonings in the rub if you want to switch up the flavors. For instance, you may add extra garlic, some smoked paprika, or cajun mix for something different.
  • Allergic to sesame? Instead of tahini, try this whole roasted cauliflower with seed butter (e.g. pumpkin or sunflower).
  • Naturally, you can serve the cauliflower with a different sauce altogether. For instance, my easy peanut sauce or vegan green goddess dressing.

How to Make Whole Roasted Cauliflower

Full head of cauliflower in a pot of boiling water.

Step 1: Preheat the oven to 400F.

Remove the stems from the cauliflower and set them aside for a different recipe. Bring a large pot of water to a boil, and submerge the entire cauliflower head in the boiling water for 12 minutes.

Spice and herb oil rub mixed together in a white bowl, with a barbecue brush sticking out.

Step 2: Meanwhile, combine the rub ingredients in a bowl and mix until smooth.

Partially cooked cauliflower set in a glass roasting dish.

Step 3: Drain the cauliflower. Place the cauliflower in a casserole or roasting dish.

Head of cauliflower covered in a golden spice and herb mix to help it cook.

Step 4: Pour the rub ingredients over top. Using a barbecue brush, ensure the surface is evenly covered. Roast in the oven for 30 minutes, until soft.

Tahini sauce whisked together in a cooking jug.

Step 5: While the cauliflower is in the oven, whisk the tahini sauce ingredients together in a jar. If the sauce is too thick, add extra water in 1 tablespoon increments until you reach the consistency you want.

Herb salsa ingredients (fresh herbs, garlic, shallots) added together to a bowl.

Step 6: You can also prepare the green herb salsa while you wait. Mix up parsley, sage, shallot, red wine vinegar, garlic, and salt.

Whole roasted cauliflower placed on top of spread tahini sauce.

Step 7: Once it’s tender, remove the cauliflower from the oven. On a serving platter or plate, pour half the tahini sauce down and place the cauliflower at the center.

Second half of tahini sauce poured over the top of the roasted cauliflower head.

Step 8: Pour the remaining sauce over the top. Garnish with the herb salsa and enjoy immediately.

A whole roasted head of cauliflower with a section cut out and a fork with a floret.

Frequently Asked Questions

Is it possible to make fewer servings?

I appreciate that some of you may be cooking for 1-2 people. In that case, you can half the recipe (including the cauliflower).

Cut the head of cauliflower directly in half and place it flat side down. Follow the rest of the recipe as instructed.

What can I do with leftovers?

It makes sense to serve this whole roasted cauliflower straight out of the oven. However, leftovers can be repurposed too!

You can slice the rest of cauliflower into steaks and grill or pan-fry on both sides. You can also chop it up and make cauliflower salad.

More Plant-Based Holiday Mains

Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria are met. I have recently collaborated with an amazing women-led supplement company to create a multinutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!

Top down view of whole roasted cauliflower with tahini and herb salsa.
Title image: whole roasted cauliflower with tahini and herb salsa on a white platter.

The Recipe: Whole Roasted Cauliflower With Tahini

Light and oh-so-simple plant-based main course, ideal for Thanksgiving, Christmas, Easter, or family dinner.
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Servings: 4
Prep Time: 10 minutes
Cook Time: 42 minutes
Total Time: 52 minutes

Ingredients

  • 1 head cauliflower, medium, about 2 lbs

Seasoning Rub

  • 2 tbsp avocado oil, or olive oil
  • 1 tbsp dijon mustard
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • ¾ tsp turmeric
  • 1 tsp Italian seasoning
  • 1 tsp sea salt

Tahini Sauce

  • ½ cup tahini, stirred well
  • 1 lemon, juiced
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup
  • 1 pinch salt
  • ½ cup water

Herb Salsa

  • ½ cup fresh parsley, chopped
  • 1 cup fresh sage leaves
  • 1 shallot, small, finely chopped
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ¼ tsp sea salt

Equipment

  • roasting dish
  • large pot big enough to fit the entire head of cauliflower
  • Small bowl to mix the rub and herb salsa
  • Barbecue brush
  • Serving platter

Instructions 

  • Preheat the oven to 400F.
  • Remove the stems from the cauliflower and set them a side. Fill a large pot with water, bring to a boil, and place the entire cauliflower head in the boiling water for 12 minutes, until tender.
  • Meanwhile, combine the rub ingredients in a bowl and mix until smooth.
  • Drain the cauliflower. Place the cauliflower in a casserole or roasting dish and pour the rub ingredients over top. Using a barbecue brush, ensure the surface is evenly covered. Roast in the oven for 30 minutes, until soft.
  • While the cauliflower roasts, prepare the tahini sauce in a jar. Add more water 1 tablespoon at a time to get your desired consistency. You can also prepare the green garnish at this time, with the parsley, sage, shallot, red wine vinegar, garlic and salt. 
  • Once cooked, remove the cauliflower from the oven. On a serving platter or plate, pour half the tahini sauce down. Place the cauliflower over top, and pour the remaining sauce. Garnish with the herb salsa and enjoy immediately. 

Notes

  • You can adjust the seasonings in the rub if you want to switch up the flavors. For instance, you may add extra garlic, some smoked paprika, or cajun mix for something different.
  • Allergic to sesame? Instead of tahini, try this whole roasted cauliflower with seed butter (e.g. pumpkin or sunflower).
  • Naturally, you can serve the cauliflower with a different sauce altogether. For instance, my easy peanut sauce or vegan green goddess dressing.
Cuisine: American, European
Course: Main Course
Author: carleigh