5 from 12 votes
Best Whole Roasted Cauliflower with Tahini Sauce
This whole roasted cauliflower recipe offers a richly spiced vegetable main with a blend of Mediterranean-inspired spices rubbed on the head before roasting until tender. It features a creamy tahini yogurt sauce with garlic and lemon juice, which balances the warm, earthy flavors. The dish is versatile as a side or centerpiece and suits a range of dietary preferences with an option to use dairy-free yogurt.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
163 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Mediterranean
Ingredients
- 1 cauliflower about 2 pounds, whole
- 2 tbsp olive oil
- 1 tsp sumac
- 1 tsp oregano
- 1 tsp Aleppo pepper
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp Coriander
- 1 tsp paprika
- 1 tsp garlic powder
Tahini yogurt sauce
- 2/3 cup PLAIN yogurt
- 1 tbsp tahini
- 1 clove garlic grated
- 1 lemon juice of
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425 degrees F. Wash and dry the cauliflower, trim the outer leaves and carefully cut the bottom stem so the cauliflower can stand. Place it on a cast iron skillet.
- In a bowl mix the olive oil with sumac, oregano, Aleppo pepper, salt, cumin, coriander, paprika and garlic powder to form a paste. Rub this mixture all over the cauliflower.
- Cover the cauliflower with aluminum foil and bake in the oven for 45 minutes or until it's tender and you can easily insert a knife in it. Uncover and roast for another 10 minutes.
- To make the tahini yogurt sauce, mix the yogurt with tahini, garlic, lemon juice, salt and pepper. Drizzle it all over the cauliflower and serve warm.
Cup of Yum
Notes
- Dairy-free plain yogurt works well in the tahini yogurt sauce as a substitute for regular yogurt.
- If some spices are not available, they can be omitted or replaced with alternatives like ras el hanout or Lebanese seven spice.
- Optional toppings include Parmesan cheese, fresh herbs such as parsley and cilantro, and a squeeze of lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or oven at 250°F for 15-20 minutes. The dish can also be frozen and thawed in the fridge before reheating.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
14g
(5%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
5mg
(2%)
Sodium
946mg
(39%)
Potassium
598mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
460IU
(9%)
Vitamin C
84mg
(93%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 946mg | 39% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 84mg | 93% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.