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+ servings
5 from 1 vote
This whole roasted cauliflower recipe is incredible to serve when you're entertaining; it's topped with parsley and fresh lemon zest.
Whole Roasted Cauliflower
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo

Course: Entree or Appetizer
Cuisine: American
Keyword: tahini, cauliflower
Servings: 4 people
Calories: 140 kcal
Author: Amie
Ingredients
  • 1 large head 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
Instructions
  1. 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.

    Whole Roasted Cauliflower recipes warm and toasted out of the oven served with cashews and tahini sauce.
Nutrition Facts
Whole Roasted Cauliflower
Amount Per Serving
Calories 140 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 137mg6%
Potassium 732mg21%
Carbohydrates 15g5%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 505IU10%
Vitamin C 121mg147%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.