Whole Roasted Cauliflower
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
2 -3 servings
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Calories
496 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Whole Roasted Cauliflower
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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.
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.
- 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 Information
Show Details
Serving
1(of 2)
Calories
496kcal
(25%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
44g
(68%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
Monounsaturated Fat
26g
Potassium
1025mg
(29%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
21IU
(0%)
Vitamin C
147mg
(163%)
Calcium
113mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2-3 servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1(of 2) | |
| Calories | 496kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 44g | 68% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 26g | 130% |
| Potassium | 1025mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 147mg | 163% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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