Roasted cauliflower florets are a weeknight staple, but Whole Roasted Cauliflower is a show-stopping dish impressive enough for holiday get-togethers. Oil-rubbed cauliflower is roasted to tender perfection, then drizzled with a lemony tahini sauce and finished with fresh herbs and nuts. You’ll love it!
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The easiest way to make whole roasted cauliflower.
Unlike other whole roasted cauliflower recipes, you don’t have to boil the or steam the cauliflower before cooking it with this recipe. Yeah! Instead, I use a preheated Dutch oven and lightly wet cauliflower to create steam right in the oven as it cooks.
What else makes it so amazing? Let me count the ways!
- The lemony tahini sauce is nutty, bright, and sublimely earthy—and it pairs especially well with Roasted Cauliflower. (You’ll also find it in this Buddha Bowl with Veggies and Tahini Dressing.)
- Roasting is the best method for preparing cauliflower. It’s an easy technique that results in tender, caramelized florets with slightly crisp edges, miles more flavorful than steaming.
- Like, Air Fryer Cauliflower and Grilled Cauliflower Steaks, the beauty of this whole roasted cauliflower recipe is that you can use the same basic technique and switch things up with different seasonings and sauces. I share some more ideas later in this post!
My Tips and Tricks for Perfect Roasted Cauliflower
- Leave a Little Water on the Cauliflower. You don’t want it to be completely dry because the water clinging to the florets will create steam, helping cook the inside of the cauliflower while the outside gets crispy. The most common problem with whole roasted cauliflower is a hard center, but this does the trick!
- Check for Doneness. The best way to check if your cauliflower is done is by piercing it with a fork or knife. If it goes through easily, then it’s done. If not, keep cooking. It’s better to judge by piercing it than looking at the time on the clock because different sizes of cauliflower will require different cooking times.
- Broil for Crispy Florets. Transfer the cauliflower to a baking sheet and broil for several minutes if you want the top browned and the outside of the cauliflower to be slightly crisp.
Recipe Variations
- Whole Roasted Cauliflower With Brown Butter. Omit the red pepper flakes and drizzle the finished cauliflower with brown butter instead of tahini; cook sage leaves in the brown butter for an herbal note.
- Cheesy Whole Roasted Cauliflower. Skip the tahini. After the cauliflower is done roasting, add shredded cheese over the top and broil until it’s melted and browned in spots. Whole roasted cauliflower with Parmesan is wonderful!
- Indian-Inspired Whole Roasted Cauliflower. Instead of red pepper flakes, add garam masala or curry powder to the oil. Swap the tahini sauce for mint chutney or a yogurt sauce.
Leftover Ideas
Use leftover whole roasted cauliflower pieces in Lentil Salad, Israeli Couscous Salad or Roasted Vegetable Salad. It’s also great in almost any salad with Mediterranean flavors!
What to Serve with Whole Roasted Cauliflower
- Chicken. Hummus Chicken is perfect for serving with this whole roasted cauliflower, or try Slow Cooker Greek Chicken.
- Vegan Holiday Sides. Serving this up as a main dish for Thanksgiving? You’ll also love Crockpot Wild Rice Stuffing, Roasted Green Beans, and Sautéed Carrots.
- A Grain-Based Salad. Make your whole roasted cauliflower a meal by serving slices over Quinoa Chickpea Salad or Butternut Squash Quinoa Salad.
- Rice. Another way to round out this recipe is with Lemon Rice or Turmeric Rice.
Whole Roasted Cauliflower With Lemony Tahini Sauce
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 2 -3 servings
Whether you serve it as a side dish or as a vegan main dish, this whole roasted cauliflower with tahini is sure to impress!
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Ingredients
For the Cauliflower
- 1 medium/large head cauliflower about 2 to 2 1/2 pounds
- ¼ cup extra-virgin olive oil
- 2 cloves minced garlic optional
- Pinch red pepper flakes optional
- ½ teaspoon kosher salt
For the Tahini Sauce & Serving
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons water plus more as needed
- ⅛ teaspoon kosher salt
- Chopped fresh parsley cilantro, or chives, optional for serving
- Chopped toasted almonds walnuts, or pistachios, optional for serving
Instructions
- Place a lidded Dutch oven or similar sturdy, oven safe lidded pot in the center of your oven and preheat to 375°F. Core the cauliflower: With your hands or a knife, break off and discard the outer leaves and tough stems from the outside of the cauliflower. With a sharp knife, carefully cut off the base so it’s flat. With a smaller knife, trim away the leaves connected to the stem. Last, use the small, sharp knife to cut out the cauliflower’s hard core, leaving all of the stems and florets connected and intact.
- In a small bowl, stir together the oil, garlic, and red pepper flakes (if using). Line a rimmed baking sheet with parchment paper.
- Wash the head of the cauliflower (do not dry; you want some water to create steam). Place on top of the prepared baking sheet. Drizzle one-quarter of oil mixture over the top, brush to coat, then flip the head over and pour another quarter right into the core. Brush and rub as needed so that the cauliflower as nicely coated. Sprinkle all over with the salt, then stand it up on its core, so the head is facing up.
- Carefully open the oven remove the preheated Dutch oven. Using the parchment paper like a sling, carefully lower the cauliflower down into the Dutch oven right along with the paper (keep it head-side up). Replace the lid.
- Roast the head of cauliflower covered for 45 minutes. Uncover, brush the remaining oil mixture over the top, then continue roasting uncovered until the cauliflower is super tender when pierced with a knife, about 45 to 1 hour more. If desired, transfer to a baking sheet and broil for several minutes to brown the top.
- While the cauliflower is roasting, prepare the tahini sauce: In a medium bowl, whisk together the tahini, lemon juice, water, and salt. The sauce should be smooth and pourable; if it’s not, add additional water a few teaspoons at a time, until you reach your desired consistency.
- Transfer the cauliflower to a serving plate. Let cool a few minutes, then drizzle the tahini sauce over the top. Sprinkle with fresh parsley and chopped nuts. To serve, cut into thick wedges or slices.
Video
Notes
- TO STORE: Refrigerate whole roasted cauliflower in an airtight storage container for up to 4 days. I recommend breaking the cauliflower into smaller pieces for storage.
- TO REHEAT: Reheat leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. You can also eat them chilled or let them come to room temperature.
- TO FREEZE: Transfer the cauliflower to an airtight freezer-safe storage container or zip-top bag for up to 3 months. Reheat from frozen or let thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition
Serving: 1(of 2)Calories: 496kcalCarbohydrates: 23gProtein: 11gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gPotassium: 1025mgFiber: 7gSugar: 6gVitamin A: 21IUVitamin C: 147mgCalcium: 113mgIron: 3mg
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Did exaktly as recipe said and it was horrible. Tasteless plus far from soft!! Will not be doing again….
I’m sorry to hear you had trouble with the recipe, Romany. Did you use a dutch oven? Anything we can do to troubleshoot this for you?