This Whole Roasted Cauliflower only requires a few simple ingredients to make the most delicious and hearty dinner anytime of the year. Enjoy this classic veggie the way it was meant to be.
Let’s talk about roasting whole vegetables. It’s super duper easy and underrated. All you need to do is toss the whole thing in your oven and call it a day. Plus, the whole veggie tastes incredible when it comes out of the oven. As you all know, I love cauliflower and use it in many of my recipes like my recent Kale & Cauliflower Detox Salad and my Spaghetti Squash & Roasted Cauliflower Salad. I’ve roasted a lot of cauliflower but I’ve never done the whole shebang in the oven at once. Let me show you how to make my favorite veggie taste ridiculously good in less than 30 minutes. Come on in…
Here’s what the whole gorgeous cauliflower looks like when it comes out of the oven. This whole roasted cauliflower is probably making your mouth water right now. All you need is a large cauliflower, tahini (sesame seed paste), fresh parsley, cashews, chili powder, lemon juice and lemon zest, extra-virgin olive oil, sea salt and pepper. That’s it.
Step 1: Get yourself a whole cauliflower and remove the green leaves and stem with a sharp knife. Then rub the cauliflower with the olive oil, chili powder salt and pepper and toss it in the oven. You want to make sure the cauliflower is tender when you remove it from the oven so stick a sharp knife in the center to make sure the entire cauliflower is done roasting. You can roast it for another 10 minutes if you want a really tender roasted cauliflower recipe.
Step 2: Drizzle the whole roasted cauliflower with tahini and freshly squeezed lemon juice. Garnish with fresh parsley and lemon zest and eat.
It doesn’t get much easier than this, folks. This is an ideal recipe for busy weeknights and you can serve leftovers the next day chopped up in your salad. Let me know what you think and enjoy!
SHOP the STORY
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo
- 1 large head of cauliflower
- 1 Tbsp. extra-virgin olive oil extra-virgin
- 1/2 tsp. chili powder
- Sea salt to taste
- Freshly ground pepper to taste
- 2 Tbsp. tahini well-stirred
- 1 large lemon juiced and zested
- 1 Tbsp. fresh parsley finely chopped
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper and set aside.
Remove the green stems and leaves from the bottom of the cauliflower. Place the cauliflower on the prepared baking sheet and use your hands to rub the oil into the cauliflower to coat the entire surface. Sprinkle with chili powder, sea salt and pepper and roast for 30 minutes or until the cauliflower is golden brown and tender. Stick a sharp knife in the center of the cauliflower to ensure it's completely cooked.
Remove the cauliflower from the oven, drizzle with the lemon juice and tahini. Garnish with fresh parsley and lemon zest and serve immediately.