Description
A flavorful whole roasted cauliflower seasoned with turmeric, cumin, and sea salt, served with a creamy homemade tahini sauce and garnished with fresh herbs and pistachios. This elegant yet simple vegetarian dish is perfect as a main course or side, offering a beautiful presentation and a delicious blend of spices.
Ingredients
Scale
Main Ingredients
- 1 medium head of cauliflower (about 2 pounds)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon turmeric
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon sea salt, divided (Maldon flaky salt recommended)
Tahini Sauce
- 1/3 cup tahini, stirred well
- 3 tablespoons freshly squeezed lemon juice
- 1 clove garlic, grated or minced
- 2 tablespoons olive oil
- Pinch of kosher salt
- 1/4 cup ice cold water, plus more as needed
Optional Garnish
- 1/4 cup shelled pistachios, roughly chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup fresh flat-leaf parsley leaves
- Flaky salt (such as Maldon) for finishing
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450ºF and line a small baking sheet with parchment paper. Place a wire rack on top of the parchment, or alternatively, place a few paper towels on the parchment paper to help drain the cauliflower.
- Prepare Cauliflower: Rinse the cauliflower thoroughly. Trim the bottom of the core so the cauliflower sits evenly on the baking sheet. Trim some of the leaves on top and sides to expose the cauliflower but leave some as they roast deliciously.
- Simmer Cauliflower: Bring a large pot filled with 3 inches of water to a boil. Place the cauliflower head-side up into the pot, cover, and simmer over medium heat for 8 minutes to start softening it.
- Drain and Dry: Using a large slotted spoon or spider, gently lift the cauliflower out of the water and place it stem-side down on the prepared baking sheet. Let it stand for about 15 minutes until it cools slightly and is dry to the touch. This step can be done up to two hours ahead.
- Season Cauliflower: Remove the wire rack if used and place the cauliflower directly on the parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and rub it over the surface to coat evenly. Sprinkle turmeric, half of the sea salt, and cumin seeds all over. Drizzle a little more olive oil on top without rubbing.
- Roast Cauliflower: Transfer the cauliflower to the oven and roast for about 40 to 45 minutes until tender and golden brown with some charred spots. Cooking time may vary based on oven and cauliflower size, so watch closely for a deep golden color.
- Make Tahini Sauce: While roasting, combine tahini, lemon juice, garlic, olive oil, and kosher salt in a medium bowl. Whisk in the ice cold water until the sauce is smooth, creamy, and lightened in color. Add more water as needed to achieve a pourable consistency.
- Serve: Once roasted, let the cauliflower rest for 5 minutes. Transfer to a serving platter, drizzle generously with tahini sauce, and garnish with chopped pistachios, fresh mint, parsley, and a pinch or two of flaky salt. Serve extra tahini sauce on the side for more drizzling.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over medium-low heat in a skillet or saucepan, or warm in the microwave until heated through.
- Do not soak the cauliflower too long in water to prevent sogginess; blanching helps keep it tender yet firm.
- Use fresh lemon juice in the tahini sauce for best flavor and brightness.
- To make it vegan, ensure tahini sauce does not contain added dairy or honey.
Nutrition
- Serving Size: 1/4 head
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
