Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Dinners, in the traditional sense, are usually centered around one main dish. For a stunning centerpiece that looks as amazing as it tastes, you have to try this roasted whole cauliflower. Along with being absolutely gorgeous, it is craftily spiced, rubbed down with a nutty tahini coating, drizzled with lemony herbs, and eventually garnished with roasted almonds.

Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]

Cook Time



  • 1 medium-sized cauliflower
  • A handful of toasted almonds

For the Baharat Spice Blend:

  • 1 1/2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 5 cloves
  • 1 teaspoon cardamom seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 tablespoon paprika
  • 1 teaspoon turmeric

For the Tahini Coating:

  • 3 tablespoons tahini
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon baharat spice blend (see above)
  • 1 tablespoon water
  • 1/2 teaspoon salt

For the Lemony Herb Oil:

  • A bundle of parsley
  • A bundle of cilantro
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • A pinch of salt


To Make the Baharat Spice Blend:

  1. Toast peppercorns, coriander, cumin, and cloves on a hot dry pan, until fragrant. Remove the pan from heat, then grind the spices in a mortar. Add rest of the spices and mix together.

To Make the Tahini Coating:

  1. Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.

To Make the Lemony Herb Oil:

  1. Blend all ingredients into a smooth, pesto-like paste.

To Make the Cauliflower:

  1. Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.
  2. Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
  3. Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
  4. Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.
  5. Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.





Recipes inspired by Asian and Middle Eastern cuisines with the occasional Finnish specialty. Hi, I'm Maikki Vasala, a Finnish foodie and food blogger who writes in English and Finnish. I love green tea, fresh bread, sunny mornings and peonies. I like to cook with colorful, fresh ingredients; in my cooking, I mix and match recipes from around the world. While I often find my inspiration in Asian and Middle Eastern cuisines, there's also time for the occasional Finnish specialty. Visit my bilingual blog Maikin Mokomin to find out more!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

1,084 comments on “Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]”

Click to add comment
9 Months Ago

How on earth is this 956 calories? Spices and 2tbsp. of oil and 3 tbsp. of tahini make up that many calories?? A full head of cauliflower is only 146 calories. Is the nutrition information correct?

9 Months Ago

Looks good :-) I\'ve already started to prepare it, We\'ll eat it tonight, I\'ll tell you how it goes!
(Indian spices/seeds mixes are magical, aren\'t they?)
what would you eat the cauliflower with? (rice? potato?)

08 Jan 2018

It was very good!!! and my husband is demanding concerning food (he likes the candle café book).
we ate it with qinoa. yummy.
Thanks very much for inspiring new recipes!

Ally McLaughlin
10 May 2018

Eating it with quinoa or roasted potato would be an excellent choice! Glad you enjoyed it.

1 Years Ago

What are we supposed to do with the rest of the Baharat Spice blend if we only need 1 tablespoon of it for the recipe?

01 Mar 2018

Chucking! Save it for the next head of cauliflower you are going to make....I guarantee you will be doing THAT very very soon! This dish is delish!

01 Mar 2018

Oops that was supposed to say Chuckling....not Chucking! No way you will be chucking this Baharat spice you made! I made my own tahini as well. Simple as can be. Toast some hulled sesame seeds, add some olive oil...till you get just that right tahini consistency. Lovely.

Maria Stones
2 Years Ago

Looks tasty

Sukriti Chopra
2 Years Ago

Suman Chopra Pranav Chopra someone try please.

Sukriti Chopra
2 Years Ago

Suman Chopra Pranav Chopra someone try please.

Stefanie Norwich
2 Years Ago

Mike Tedesco

Laura Turner
2 Years Ago

Abi Ward

Nicki Miller
2 Years Ago

Anna Neumann

Anna Neumann
23 May 2016

I'm hungry

Karly Lovelace
2 Years Ago

Daniel Gamel


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×