Whole Roasted Cauliflower
User Reviews
5
Whole Roasted Cauliflower
Description
The recipe involves carefully trimming a whole cauliflower head to keep it intact, seasoning it thoroughly with olive oil and a mix of garlic powder, smoked paprika, ground cumin, and kosher salt. Roasting in a covered pan with some water creates steam that softens the cauliflower, while finishing uncovered browns the top. This method produces a cauliflower with a tender interior and a flavorful, vibrant crust.
The tahini sauce combines tahini, olive oil, fresh lemon juice, garlic, and salt, thinned with water if needed to create a creamy, citrusy complement that contrasts the smoky spices. The garnish of toasted pepitas, fresh mint, and red pepper flakes introduces crunch, brightness, and mild heat. Serving the cauliflower on arugula dressed with olive oil, salt, and pepper adds peppery freshness and color to the plate.
This recipe can also be adapted to air frying at 360°F for about 40 minutes, which offers a convenient alternative roasting method, but requires attention to avoid overcooking.
Ingredients
For the Cauliflower:
- 1 head cauliflower , 2lbs
- 1/3 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin ground
- ¼ teaspoon kosher salt
Tahini Sauce:
- 1/4 cup tahini
- 1 Tablespoon olive oil
- 1/4 cup lemon juice , fresh squeezed
- 2 cloves garlic , minced
- ¼ teaspoon kosher salt
- 1-2 Tablespoon water if needed, to thin sauce, cold
Garnish:
- 2 Tablespoons Pepitas
- 2 teaspoons mint leaf fresh
- pinch red pepper flakes crushed
- pinch sea salt or flake salt
Optional for Serving:
- arugula leaves tossed in olive oil, salt and pepper
Instructions
- Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Wash and dry thoroughly and carefully, with paper towels.
- Preheat oven to 425 degrees F.
- Make seasoning: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt.
- Season Cauliflower: Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up and season the top.
- Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan. Place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top.
- Tahini Sauce: Mix the sauce ingredients together and set aside. Taste and adjust seasonings.
- Garnish: Add a layer of arugula, if using, to a serving dish. Use a large spatula (or two—one on each side) to carefully lift the cauliflower from the pot and place on serving dish. Drizzle tahini sauce over it, and garnish with pepitas, chopped mint, crushed red pepper flakes, a pinch of flake salt.
- To serve, cut it into wedges, like slices of cake, or cut into cauliflower steaks.
Notes
- Make sure to dry the cauliflower thoroughly to help it roast evenly and develop color.
- Roast covered initially to steam and soften, then uncovered to brown the top.
- The tahini sauce can be thinned with cold water to reach desired consistency.
- Placing the cauliflower on arugula tossed with olive oil, salt, and pepper adds a fresh, peppery base.
- Air fryer method: Cook at 360°F for about 40 minutes, checking to prevent overcooking, as times may vary by model.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 325kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 341mg | 14% |
| Potassium | 546mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 76mg | 84% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
