Whole Roasted Cauliflower crusted with a savory lemon tahini sauce bakes up tender and tastes AMAZINGLY delicious! It’s easy to make, oil-free, and can be served a variety of ways.
Easy to make and even easier to eat, this vegan whole roasted head of cauliflower brushed with creamy tahini sauce and roasted until tender is the best! I can literally eat a whole roasted head of cauliflower all by itself as a mono meal.
If eating a whole head of cauliflower is too much for you, no worries because it can also be served as a side dish, main meal, or stuffed into pita pockets with cucumbers, carrots, and an extra drizzle of sauce!
Why We Love This Recipe
- No par-boiling required. This recipe has been tested and perfected using the oven only and turns out great every single time!
- It cooks in one pot. All in one pot recipes make for easy cooking and clean-up!
- It’s healthy. All together it’s an oil-free recipe and heart healthy combination of ingredients containing protein, fiber, essential vitamins and minerals!
This recipe is for all cauliflower lovers, and will make those who don’t care for it LOVE it!
Roasted Cauliflower Head Ingredients
There are only a handful of ingredients needed to make this roasted cauliflower head, most of which you may already have on hand. Measurements can be found in the printable recipe card below.
Here is everything you will need:
- Cauliflower – Available year round, this cruciferous is at its peak in the fall. Look for a medium size head of cauliflower that weighs about 2 pounds.
- Tahini sauce – The sauce consists of tahini, lemon, garlic powder, cumin and salt. For more tips and variations see my Tahini Sauce recipe.
- Parsley – Adds a pop of color and bit of herby flavor.
How To Make Whole Roasted Cauliflower
Here’s a quick look at the steps with photos for reference. If you have any questions be sure to ask in the comment section.
- Trim the cauliflower. Turn the cauliflower so the stem is facing up. Cut the stem straight across removing any bulky stems (above left picture). I like to leave some of the stems and leaves when possible, but feel free to completely cut them away. If leaving a few leaves, just make sure there are a few holes to drizzle the tahini sauce through.
- Drizzle the sauce into the bottom of the cauliflower. Next, drizzle a few tablespoons of tahini sauce in and around the stem area, making sure you’re getting into the holes to coat the inside of the cauliflower head.
- Line pot and arrange cauliflower. Line a large pot with parchment paper or foil (this will help greatly with clean up!). Place the cauliflower into the pot with the stem towards the bottom.
- Coat the head of cauliflower. Drizzle ¼ cup of tahini sauce over top and brush to coat the entire head of cauliflower.
- Roast the cauliflower. Cover the pot and place in the oven for 25 minutes. Remove cover and roast for 25 – 30 minutes.
- Transfer cauliflower to plate. Carefully lift up the cauliflower using two large forks and place on a plate or platter. Slice into serving portions with a knife. It should be tender enough to slice with ease.
And now you’re ready to enjoy!
Tips + FAQs
Yes, you can use a skillet, casserole, rimmed baking, pie dish or any other type of baking dish. Just make sure to have enough foil to cover and seal the edges.
You can roast a head of cauliflower from 45 to 55 minutes, depending on the oven temperature and how well done you like your cauliflower cooked.
Generally you can roast cauliflower anywhere from 400 – 450 degrees F. When roasting a whole head I find 425 degrees is best.
Yes, you can freeze an oven roasted cauliflower head. To freeze, simple cook as directed and let cool completely. Cut into serving portions and store in freezer safe containers for up to 2 – 3 months. Reheat from frozen or thawed in the oven or microwave.
What To Serve With Whole Roasted Cauliflower
Whole roasted cauliflower can be eaten as a mono meal, entree or side dish. Here are a few of my favorite ways to enjoy this tender cruciferous:
- Make pita sandwiches by filling pita pockets with leafy greens, shredded carrots, sliced cucumber, and roasted cauliflower for a delicious healthy lunch. When serving, drizzle with extra tahini sauce. Alternative to pita bread, try using homemade Vegan Naan as your vessel.
- Serve alongside this Vegetable Lentil Loaf.
- Make a meal bowl with a grain, like this Instant Pot Quinoa or Instant Pot Farro, Roasted Chickpeas, small handful of leafy greens, and drizzle of tahini sauce.
- Serve in salad filled with leafy greens, cherry tomatoes, shredded carrots, sliced cucumbers and topped with extra sauce.
More Easy Cauliflower Recipes!
- Sriracha + Curry Roasted Cauliflower
- White Bean + Cauliflower Alfredo
- Cajun Roasted Cauliflower ‘Steaks’
- Vegan Cauliflower Soup
- Cauliflower + Sweet Potato Grain Bowl
If you try this easy cauliflower recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
WHOLE ROASTED CAULIFLOWER W/ TAHINI SAUCE
Whole roasted cauliflower encrusted with lemon tahini sauce is made with simple whole food plant based ingredients and so easy to make for a vegan main meal or side dish!
- Prep Time: 5 min
- Cook Time: 55 min
- Total Time: 1 hour
- Yield: Serves 4 1x
- Category: Entree, Side
- Method: roast
- Cuisine: American, Vegan
- Diet: Gluten Free
- 1 head of cauliflower, about 2 lbs.
- ½ cup tahini
- ¼ cup lemon juice, about 1 – 2 lemons
- 1 teaspoon garlic powder
- ⅛ – ¼ teaspoon cumin
- generous pinch of salt, or to taste
- 2 – 3 tablespoons water, + more as needed
- ¼ cup chopped parsley, loosely packed
Sauce: In a small bowl, whisk together the tahini, lemon juice, garlic powder, cumin, salt, and water. Add more water as needed to thin. Set aside. Taste for flavor before using.
Turn the cauliflower so the stem is facing upward. Cut the stem straight across removing any bulky stems. I like to leave some of the stems and leaves when possible, but feel free to completely cut them away. Cutting them away will make it easier to coat the inside, but if leaving a few leaves make sure there are a few holes to drizzle the tahini sauce through.
Coat bottom: Drizzle a few tablespoons of tahini sauce in and around the underside of the stem area. If leaves are still attached, make sure to get into the holes to coat the inside of the cauliflower head.
Coat top: Place the cauliflower, stem down, into the pot. Drizzle the top of the cauliflower with ¼ cup of tahini sauce and brush to coat the entire head, adding more as needed. Top with a light sprinkle of salt.
Roast: Cover the pot and place in the oven on the middle rack for 25 minutes. Remove cover and roast for 25 – 30 minutes. If you prefer more charring, place under the broiler for the last 5 minutes. Let cool a few minutes.
Transfer: Carefully lift up the cauliflower using two large forks and place on a plate or platter (or slice and serve from the pot). Top with parsley. Slice into serving portions with a knife. It should be tender enough to slice with ease.
Serve with remaining tahini sauce and chopped parsley.
Store: Leftovers can be stored in the refrigerator for up to 5 days in an airtight container. For longer storage keep in the freezer for up to 2 – 3 months. Reheat from frozen or thawed in the microwave or oven.