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

Whole Roasted Cauliflower With Tahini

Print Recipe
Light and oh-so-simple plant-based main course, ideal for Thanksgiving, Christmas, Easter, or family dinner.
Course Main Course
Cuisine American, European
Keyword plant based holiday recipe, plant based main course, plant based thanksgiving, roasted cauliflower, vegan holiday recipe, vegan main course, vegan thanksgiving, whole roasted cauliflower
Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Servings 4
Author carleigh

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

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

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.