This golden-brown whole roasted cauliflower delivers a show-stopping centerpiece that’s both elegant and effortless. Ready in just over an hour, this versatile dish transforms a humble vegetable into a tender, caramelized delight that’s perfect for special occasions or elevated weeknight dinners.

With only 325 calories per serving and packed with vitamins A and C, it’s a nutritious choice that doesn’t compromise on flavor. The natural sweetness of the cauliflower shines through while offering 4g of fiber per serving.

Ingredient Section

Cauliflower: 1 whole head (2lbs), fresh and firm
Seasoning Mix:
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Tahini Sauce:
- 1/4 cup tahini
- 1 Tablespoon olive oil
- 1/4 cup fresh lemon juice
- 2 cloves minced garlic
- 1/4 teaspoon kosher salt
- 1-2 Tablespoons cold water (as needed)
Garnishes:
- 2 Tablespoons pepitas
- 2 teaspoons fresh mint leaves
- Crushed red pepper flakes
- Sea salt flakes
- Optional: Arugula leaves

Instructions Section

Preparation: Remove outer leaves and trim bottom to create a flat surface. Thoroughly pat dry with paper towels
Preheat: Set oven to 425°F
Season: Mix olive oil with spices, then brush generously over entire cauliflower surface
Initial Roasting: Place in oven-safe pan with 1 tablespoon water, cover and cook for 45 minutes
Final Roasting: Uncover and continue cooking 10-15 minutes until nicely browned
Make Sauce: Combine tahini sauce ingredients, adjusting consistency with water as needed
Serve: Transfer to serving dish, drizzle with tahini sauce, and top with garnishes
Cut and Enjoy: Slice into wedges or steaks and serve immediately while warm

Cooking Techniques

Roasting a whole cauliflower is easier than you might think! The two-stage roasting method – first covered, then uncovered – creates the perfect texture. The covered stage steams the cauliflower, making it tender throughout, while the uncovered stage creates that lovely brown crust.

A flat bottom is your friend here – it helps the cauliflower stand tall and cook evenly. And don’t skip the water in the bottom of the pan – it creates steam that keeps everything moist.

Variations & Substitutions

No tahini? You can make a similar sauce using Greek yogurt or even hummus as your base. For different flavor profiles, try switching up the spices – curry powder works beautifully, or go Italian with dried herbs and garlic.

Can’t find pepitas? Toast some pine nuts or slivered almonds instead. If smoked paprika isn’t your thing, regular paprika will work just fine, though you’ll miss out on that lovely smoky flavor. For a spicier version, add a pinch of cayenne to your seasoning mix!

Serving Suggestions

This showstopper looks amazing served whole at the table! Cut it into wedges like a cake for a fun presentation. The bed of peppery arugula adds color and freshness, but you could also serve it over cooked grains like quinoa or farro for a heartier meal.

It’s perfect as a vegetarian main dish or as a side for a dinner party. Want to make it a complete meal? Add some warm pita bread and extra tahini sauce on the side for dipping.

Storage Tips

If you have leftovers, store the cauliflower and tahini sauce separately in airtight containers in the fridge for up to 3 days. The sauce might thicken up – just add a tiny splash of water and stir to bring it back to life. Warm the cauliflower in a 350°F oven until heated through, about 10-15 minutes. The arugula is best fresh, so save that for serving time.