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 whole roasted 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. This whole roasted cauliflower will definitely be a crowd-pleaser at your next dinner party––or maybe you'll want to keep it all to yourself!
Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]
Serves
4
Cooking Time
90
Ingredients You Need for Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]
For the cauliflower:
- 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
How to Prepare Tahini-Roasted Cauliflower With Lemony Herb Oil [Vegan]
To Make the Baharat Spice Blend:
- 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 the rest of the spices and mix them together.
To Make the Tahini Coating:
- Mix all ingredients together. Add more water if the mixture seems too thick. It should be spreadable.
To Make the Lemony Herb Oil:
- Blend all ingredients into a smooth, pesto-like paste.
To Make the Cauliflower:
- Preheat oven to 390°F. Brush cast-iron skillet or another oven-proof dish with olive oil.
- Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
- Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
- 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 an additional 5-10 minutes until small brown spots appear.
- Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.
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Cauliflower - Lemon
- Tahini
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Nutritional Information
Total Calories: 952 | Total Carbs: 71 g | Total Fat: 89 g | Total Protein: 26 g | Total Sodium: 292 g | Total Sugar: 42 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Maikki Vasala
See My RecipesHi, I'm Maikki Vasala, a Finnish foodie and food blogger. I love green tea, fresh bread, sunny mornings, and peonies. I like to cook with colorful, fresh ingredients in my cooking, and I mix and match recipes from around the world. While I often find my inspiration in Asian and Middle Eastern cuisines, I also find time for the occasional Finnish specialties.
Why so high in sugar? Tahini? Added or natural sugars?