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Whole Roasted Cauliflower with Tahini Green Sauce

This whole roasted cauliflower is boldly spiced with Middle Eastern flavours and topped with a creamy, herb-packed tahini sauce for a vibrant and satisfying dish. It’s vegan, gluten-free, and perfect as a stunning centerpiece or hearty side for your next plant-based meal.
Servings: 4
Calories: 277.5kcal
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

For the Cauliflower

  • 1 medium cauliflower whole, leaves trimmed but core intact
  • 2 tbsp olive oil
  • 1 tbsp harissa paste
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 pinch black pepper to taste

For the Tahini Green Sauce

  • 1 cup parsley packed
  • ½ cup cilantro packed
  • 1 clove garlic
  • ½ lemon juiced
  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 1 tbsp water more as needed for blending
  • ¼ tsp salt
  • 1 pinch pepper

Equipment

  • Baking sheet
  • Foil
  • Small mixing bowl (for spice mix)
  • Pastry brush or hands (for applying spice mixture)
  • Blender or food processor (for sauce)

Instructions

  • Preheat oven to 400°F (200°C).
  • Remove tough outer leaves from cauliflower, trim stem slightly so it sits flat.
    1 medium cauliflower
  • In a small bowl, mix olive oil with harissa paste, cumin, smoked paprika, coriander, turmeric, garlic powder, cinnamon, salt, and pepper.
    2 tbsp olive oil, 1 tbsp harissa paste, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp ground coriander, ½ tsp turmeric, ½ tsp garlic powder, ¼ tsp cinnamon, ¼ tsp salt, 1 pinch black pepper
  • Brush or rub mixture evenly over the cauliflower and place cauliflower core-side down on a prepared baking sheet.
  • Cover the cauliflower head with foil and roast in the oven for 25-30 minutes.
  • Remove from the oven and roast uncovered for 20-30 minutes.
  • While the cauliflower is roasting, prepare the tahini green sauce by blending parsley, cilantro, garlic, lemon juice, olive oil, tahini, water, salt, and pepper until smooth. Adjust with extra water for a looser consistency if needed.
    1 cup parsley, ½ cup cilantro, 1 clove garlic, ½ lemon, 3 tbsp olive oil, 3 tbsp tahini, 1 tbsp water, ¼ tsp salt, 1 pinch pepper
  • Once fully cooked, place roasted cauliflower on a serving platter and drizzle generously with tahini green sauce.
  • Sprinkle with extra fresh herbs.
  • Slice into wedges and serve warm.

Cooking Tips

  • Trim Just Enough of the Core – Don’t remove too much or the cauliflower may fall apart.
  • Control the Heat – Adjust harissa to taste depending on spice preference.
  • Don’t Skip the Foil Step – Covering first helps steam the cauliflower, ensuring it cooks evenly.
  • Make the Sauce Ahead – The tahini green sauce can be made a day in advance and kept refrigerated.
  • Add Texture – Top with pomegranate seeds, toasted sesame seeds, or crushed pistachios for crunch.
  • Use Sauce for Other Dishes – Leftover tahini green sauce is great on roasted veggies, grain bowls, or wraps.

Nutrition

Nutrition Facts
Whole Roasted Cauliflower with Tahini Green Sauce
Serving Size
 
0.25 whole cauliflower
Amount per Serving
Calories
277.5
% Daily Value*
Fat
 
24.3
g
37
%
Saturated Fat
 
3.5
g
22
%
Sodium
 
399.7
mg
17
%
Potassium
 
640.5
mg
18
%
Carbohydrates
 
13.9
g
5
%
Fiber
 
4.9
g
20
%
Sugar
 
3.8
g
4
%
Protein
 
5.7
g
11
%
Vitamin C
 
98.4
mg
119
%
Calcium
 
84.8
mg
8
%
Iron
 
2.9
mg
16
%
Magnesium
 
46.1
mg
12
%
Zinc
 
1.2
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.