Whole Baked Cauliflower with Herby Tahini Sauce

This whole baked cauliflower is golden, spiced, and seriously delicious. Served with fresh herby tahini sauce and topped with crunchy nuts, it’s a flavour-packed dish that’s perfect as a show-stopping side or vegetarian main. If you prefer, serve them as steaks - see the recipe below.

Serves 4

Ingredients

• 1 large cauliflower (leaves trimmed, base intact)
• 3 Tbsp olive oil
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• Zest of 1 lemon
• Salt and freshly cracked black pepper

Herby Tahini Sauce Ingredients

• ½ cup tahini
• Juice of 1 lemon
• 1 small garlic clove, crushed
• ½ cup water (more if needed for consistency)
• ¼ cup chopped fresh parsley
• 2 Tbsp chopped fresh mint
• Salt to taste

Optional Garnish Ingredients

• Toasted almonds or pine nuts
• Pomegranate seeds
• Extra chopped herbs 

Method

1. Preheat your oven to 200°C (fan 180°C) and line a baking dish with baking paper.
2. Bring a large pot of salted water to a boil. Carefully lower in the whole cauliflower and simmer for 8–10 minutes. Drain well and pat dry.
3. Mix olive oil, cumin, paprika, turmeric, lemon zest, salt, and pepper into a paste.
4. Rub the spice mixture all over the cauliflower.
5. Bake uncovered for 40–50 minutes, or until golden and slightly crispy.
6. Whisk together tahini, lemon juice, garlic, and water until smooth. Stir in herbs and season with salt.
7. Serve with tahini sauce and garnish with nuts, pomegranate seeds, and herbs.
    

Make Cauliflower Steaks Instead!

Trim base and leaves, then cut cauliflower into 2–3cm thick steaks and brush both sides of steaks with spice/paste mix and lay flat on the tray. Roast for 25–30 minutes, flipping halfway, until golden and tender. Garnish as above.