Roasted Cauliflower Head with Tahini Sauce
- Large pot
- Rimmed sheet pan
- Pastry brush
- Chef's knife
INGREDIENTS
- 1 large cauliflower head
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil, plus more for drizzling
- Chopped cilantro or parsley, for serving
- 1 tablespoon sesame seeds, for serving
Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup cold water
- 1 1/2 tablespoons lemon juice
- 1 garlic clove, crushed or finely grated
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
INSTRUCTIONS
- Preheat the oven to 400°F/200°C. Bring a large pot of water to a boil. Rinse the cauliflower and trim off the leaves, keeping the stem intact. Place the whole cauliflower in the boiling water and cook, uncovered, 20 minutes, until a knife pierces the center with slight resistance. Drain carefully and transfer the cauliflower to a deep baking dish or a rimmed sheet pan.
- In a small bowl, whisk together the salt, black pepper, paprika, garlic powder, ground cumin, and olive oil. Use a pastry brush or spoon to coat the cauliflower evenly with the spice oil, working into the florets and around the stem.
- Roast the cauliflower in the preheated oven 40 to 45 minutes, until deeply golden and tender. For extra caramelization, broil on high 2 to 3 minutes at the end, watching closely to prevent burning.
- While the cauliflower roasts, whisk together the tahini, cold water, lemon juice, crushed garlic, ground turmeric, and salt until smooth and creamy. If the sauce is too thick, whisk in additional cold water, 1 teaspoon at a time, until you reach the desired pourable consistency.
- Remove the cauliflower from the oven and transfer to a serving platter. Drizzle the turmeric tahini over the cauliflower, scatter the sesame seeds and chopped cilantro or parsley over the top, and finish with a light drizzle of olive oil if desired. Serve warm.
FAQ
Can I make this cauliflower head on the grill?
Yes, and it develops a wonderful smoky flavor this way. First, boil or steam the cauliflower for 15 to 20 minutes to partially cook it. Brush generously with olive oil and your chosen spices. Place it on the grill over indirect heat, cover, and cook for about 30 to 40 minutes, turning occasionally. For charred edges, move it over direct heat for the last few minutes.
What are the best spice blends to use in this recipe?
While paprika, cumin, and garlic powder are classic choices, a roasted cauliflower head can take on many different flavor profiles. Middle Eastern blends like za’atar or ras el hanout give herbal and warming notes. Indian-inspired spices such as curry powder or garam masala add complexity and heat. For a Mediterranean touch, oregano, thyme, and lemon zest work beautifully. If you enjoy spice, chili flakes or smoked paprika provide depth. The cauliflower’s neutral flavor allows it to absorb bold seasonings, making it adaptable to almost any cuisine.
How do I carve and serve this roasted cauliflower head?
After roasting, transfer it to a platter and let it rest for 5 minutes. Use a sharp chef’s knife to cut it into wedges, similar to slicing a cake. Each wedge should hold together at the stem, keeping the florets intact. Drizzle extra turmeric tahini over the cut portions and scatter fresh herbs on top.
Can I freeze the cauliflower after cooking?
It is not ideal to freeze a whole roasted cauliflower head because the texture tends to become mushy when thawed. However, you can freeze portions if necessary. Cut the roasted cauliflower into wedges, let them cool completely, and wrap tightly in foil before placing in a freezer-safe bag. Reheat directly from frozen in a 400°F oven until hot and crisped. While the texture may soften, the flavors remain strong, especially when paired with fresh herbs and tahini sauce after reheating.
Can I make the cauliflower head in an air fryer?
Yes, it can be cooked in an air fryer, though the size of your appliance matters. Smaller cauliflower heads fit more easily. To prepare, parboil the cauliflower for 10 to 12 minutes so the inside cooks evenly. Brush it with olive oil and spices, then place it in the air fryer basket at 375°F. Cook for 25 to 35 minutes, turning halfway if possible.
How do I know when a roasted cauliflower head is fully cooked?
The best way to test is with a sharp knife inserted into the thickest part of the stem. A roasted cauliflower head is done when the knife slides in easily but the cauliflower still holds its structure. Overcooking can make it fall apart, while undercooking leaves the core tough. Roasting at 400°F for 40 to 45 minutes after boiling is a reliable guideline. The florets should look golden brown, with slightly crisp tips, while the interior remains tender and moist.
Can I make a spicy version of this roasted cauliflower head?
You can add chili powder, cayenne pepper, or red pepper flakes to the seasoning blend before roasting. Harissa paste or sriracha mixed with olive oil also creates a flavorful marinade with heat. For a more complex spice, try smoked paprika and chipotle powder. When serving, you can drizzle the turmeric tahini sauce with a little hot sauce stirred in for an extra kick.
