Whole Roasted Cauliflower Recipe Recipe
This za'ataar-spiced, whole-roasted cauliflower is baked in the oven until tender and crispy and drizzled with tahini sauce. It's delicious, healthy, vegan, and low-carb.
How to Make the Best Whole Roasted Cauliflower Recipe
This whole roasted cauliflower recipe transforms a humble vegetable into an impressive centerpiece dish that’s both elegant and surprisingly simple to prepare. The combination of zaatar spices and golden, crispy exterior makes this a standout addition to any table, whether you’re serving it as a vegetarian main course or a spectacular side dish.
What makes this recipe so special is the technique of roasting the entire cauliflower head intact. This creates a tender interior while achieving that desirable golden-brown, slightly charred exterior that’s packed with flavor. The zaatar spice blend—with its earthy notes of sumac, sesame, and herbs—infuses the cauliflower beautifully during the roasting process.
The tahini sauce is the perfect companion, adding creaminess and subtle sesame flavor that complements the spiced cauliflower perfectly. This dish is naturally vegan and low-carb, making it a great option for a variety of dietary preferences. Serve it warm with fresh herbs and a drizzle of tahini sauce for an unforgettable meal.
Whole Roasted Cauliflower Recipe
This za'ataar-spiced, whole-roasted cauliflower is baked in the oven until tender and crispy and drizzled with tahini sauce. It's delicious, healthy, vegan, and low-carb.
Ingredients
Main
For Serving
Instructions
Preparation
- Preheat oven to 425°F.
- Trim the cauliflower by either cutting off the stem to create a flat base, or leaving it intact and trimming the bottom so it stands up straight like a tree trunk.
Roasting
- Place the cauliflower in an ovenproof skillet or dutch oven. Drizzle with 1 tablespoon of oil all over, sprinkle with salt and zaatar spice. Pour 1/2 cup of water into the bottom of the pan.
- Cover tightly with the lid or foil and bake for 25-45 minutes, depending on size, or until just tender when pierced with a knife. Smaller heads may take 25 minutes, larger ones up to 60 minutes.
- Very carefully remove the lid or foil, minding the hot steam. Drizzle with a little more olive oil and place back in the oven for 30 minutes, rotating halfway through if desired. It should be deeply golden.
Serving
- Make the tahini sauce according to your preferred recipe.
- Remove from the oven and sprinkle with more zaatar if desired, fresh herbs, and optional aleppo chili flakes. Either drizzle the tahini sauce over the whole cauliflower in the pan, or cut it into wedges and serve the sauce on the side.
Notes
- For a smaller cauliflower head, reduce cooking time to 25-30 minutes in the covered phase and 20-25 minutes uncovered.
- For a larger cauliflower head, increase cooking time to 45-60 minutes in the covered phase.
- The tahini sauce is an essential component of this dish.
- Serve warm or at room temperature.
