Roast aย whole head of cauliflower, Middle Eastern style for a show-stopper main dish.ย Roastย the cauliflower until charred and caramelized at the edges, center it on tahini sauce,ย and drizzle with a smoky paprikaย dressing. This is one of the most beautiful and delicious vegetarian dishesย I make.ย
Everything except roasting the cauliflower can be made ahead.
Jump to Recipe
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- โค๏ธ Why you'll love this recipe
- ๐ง Ingredient Notes
- ๐ฉโ๐ณ What's the best way to roastย cauliflower whole?
- ๐ Instructions Overview
- ๐ฉโ๐ณ Tips for Making Any Tahini Sauce
- ๐ฝ Side Dish Ideas
- ๐ฅฌ Make it Vegan
- ๐คทโโ๏ธ FAQ
- ๐ More Ways to Use Cauliflower
- Middle Eastern Whole Roasted Cauliflower Recipe
Whether you're planning a holiday meal, a dinner party, or a special dinner, this roasted whole cauliflower is a main dish that will impress everyone. It's full of drama and packed with flavor thanks to the spices in the dressing. And it's a delicious side dish for the meat eaters at the table.
โค๏ธ Why you'll love this recipe
- There's very little meal prep involved.
- The cauliflower roasts up tender inside, but lightly charred and caramelized on the outside.
- This baked cauliflower recipe fits well into a low carb or keto diet. Woo-hoo!
- Cauliflower is super healthy, gluten-free (without the optional breadcrumbs) and easily made vegan by substituting agave for honey.
- It's show stopper gorgeous.
- The tahini sauce and smoky paprika dressing are perfect contrasting flavors for the cauliflower.
๐ง Ingredient Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Red Fresno chile pepper - These peppers are medium-heat peppers, slightly higher in heat than jalapeรฑo peppers. If you don't them at your market, substitute jalapeรฑo, or for more heat, use a Serrano pepper.
- Hot paprika - This is the one I've used for years. Hot paprika is spicier than sweet paprika, but ranges from mild to moderate depending on the peppers used to make it. But it's still generally milder than many other chili powders like cayenne.ย ย
- Pimenton de la Vera - This is a Spanish smoked paprika that's FABULOUS. It's available hot (picante), dulce (sweet and mild), and agridulce (bittersweet and medium-hot). I use the dulce version for the smoky flavor without added heat.
๐ฉโ๐ณ What's the best way to roastย cauliflower whole?
To prepare a whole roasted cauliflower, you generally follow a two-step process to ensure both a tenderย interior and a golden or charred exterior. ย The two most common methods used are poaching + roasting or roasting covered + uncovered.ย
Method 1: Poaching and Roasting
This method, which is actually three steps, ensures the cauliflower is seasoned to its core and is generally recommended for even cooking.
- Poach:ย Carefully lower the whole cauliflowerย into a large pot of well-salted boiling water,ย stem-side up, and simmer for about 10-15 minutes, or until a knife pierces the core with little resistance. Use ยฝ cup kosher salt in the boiling water if you don't plan to rub additional seasoning on the head before roasting.
- Dry:ย Remove the cauliflower from the water and place it on a wire rackย (or cooling rack) to drain and dry for at least 30 minutes. This is a crucial step to prevent a mushy texture and encourage browning in the next step.
- Roast:ย Rub the dried cauliflower with a generous amount of olive oilย and your choice of seasonings, such as garlic powder, smoked paprika, cumin, turmeric, and za'atar. Place it on a parchment paper-lined baking sheetย or in a cast-iron skilletย and roast in an ovenย preheated to 425ห-450หF for 25-45 minutes or until deeply golden brown and crispy in spots.ย
Method 2: Roasting Covered + Uncovered
This method saves on washing an extra pot.ย
- Season, Wrap & Bake:ย Rub the entire head with olive oilย and seasonings. Place the cauliflower in an oven-proof dish or skillet, cover tightly with foil, and bake at around 375ยฐF for 30-45 minutes. This step steams the cauliflower using its own moisture to making it tender.
- Uncover & Brown:ย Remove the foil, increase the ovenย temperature to 425ยฐ- 450ยฐF, and continue roasting uncovered for another 20-45 minutes until the exterior is browned and crispy.ย
The method I used for this recipe is a hybrid of the two above methods. If you opt for one of the other approaches, I recommend following Method 1.
๐ Instructions Overview
I've cooked whole head cauliflowers in the past. I've tried several recipes, but have never been happy enough with them to make them again, or to post a recipe here. Mostly, they were too tough.
This recipe is the best one I've found, because it steams in the oven for the first half of the baking.
Step 1
Prep the cauliflower. Cut away the tough outer leaves, and the bottom of the stalk so that the cauliflower easily sits upright. Rub with olive oil, and lightly season.
Step 2
Steam. Fit a cooling rack into a baking sheet, and set the cauliflower on top. You can see the cauliflower on a rack in the first photo above. Pour water into the baking sheet and cover everything with foil. Bake in a preheated oven to steam the cauliflower.
Step 3
Char. Increase the heat in the oven and remove the foil from the cauliflower. Generously season and roast until golden and charred on some of the edges.
Step 4
Make the tahini sauce. Whisk together the ingredients for the tahini sauce. Set aside.
Step 5
Make the Smoky Paprika Dressing. Warm the oil and add garlic and minced red Fresno chile. Sautรฉ for a few minutes, and add all the remaining ingredients except the lemon juice. Cook for another 20 - 30 seconds. Remove from the heat and stir in the lemon juice. Set aside.
Step 6
Serve. Smear the Tahini Sauce on a serving platter and place the cauliflower on top of it. Drizzle the Smoky Paprika Dressing over the top of the cauliflower and into any crevices. Serve warm.
๐ฉโ๐ณ Tips for Making Any Tahini Sauce
Tahini is madeย from ground sesame seedsย plus added oil for a smooth consistency. The sesame seedsย can be roasted or unroasted and hulled or unhulled, all of which affect both the flavorย and texture of the finished tahini.ย
Most tahini sauces call for adding lemon juiceย and cold water. When water is added, the sauce will want to separate and often does. If the sauce appears grainy or lumpy, just continue to whisk in additional cold water. It will suddenly morph into a beautiful silky sauce like magic.
It's important to use cold water and ice water is best.
๐ฝ Side Dish Ideas
Serve this whole roasted cauliflower with a light side dish such asย citrus roasted carrots, this vegan Ginger-Carrot Soup, roasted tomato soup, or rice plus a salad.
Or for a heavier side dish,ย I recommend serving it withย roasted butternut squash and chickpeas, umbrian lentils & roasted tomatoes, or mujadara.
๐ฅฌ Make it Vegan
Use agave in place of honey.
๐คทโโ๏ธ FAQ
You can make all of it ahead except roasting the whole cauliflower. Whisk together the Tahini Sauce up to 4 days ahead and the Smoky Paprika Dressing up to 1 week ahead and store in airtight containers in the refrigerator.
Yes, but be sure to steam the whole head of cauliflower before roasting in a cast iron skillet.
You can steam the head by placing it stem-side up in a pot of well-salted boiling water and then allowing it to dry or by wrapping the head tightly with foil and baking until tender. Once the cauliflower is tender, roast uncovered in a cast iron skillet.
Boiling the cauliflower first ensures it's tender. Without this step, the cauliflower with roast up with a tough interior texture.
However, if you want to skip this step, you can wrap the head tightly in foil and baking it at 350ห-375หF until tender. Once it's tender, remove the foil, and increase the oven temperature to 425ห-450หF to achieve an outer crust.
๐ More Ways to Use Cauliflower
Here are a few similar ways to enjoy your next cauliflower meal including Roasted Cauliflower with Harissa Tahini and Dates, Cauliflower Steaks over an Chimichurri Lentils, and Cilanto and Lime Cauliflower Rice simmered in coconut milk.
Middle Eastern Whole Roasted Cauliflower Recipe
Equipment
- baking sheet
- Cooling rack or other rack to raise the cauliflower from the water
Ingredients
Whole Roasted Cauliflower
- 2 ยฝ pound whole cauliflower
- 2 tablespoons extra virgin olive oil
- ยพ teaspoon kosher salt or ยฝ teaspoon table salt
- ยฝ teaspoon black pepper
Tahini Sauce
- ยฝ cup tahini
- 5 tablespoons extra virgin olive oil
- ยพ whole lemon, zested and juiced
- ยฝ teaspoon honey, or agave to keep it vegan
- salt and pepper to taste
Smoky Paprika Dressing
- ยฝ cup extra virgin olive oil
- 6 garlic cloves minced, or 1 ยฝ tablespoons garlic paste
- 1 ยฝ red Fresno chiles finely diced (see Ingredient Notes)
- 2 teaspoons dried oregano
- 1 teaspoon hot paprika (see Ingredient Notes)
- 1 teaspoon Pimenton de la Vera Smoked Paprika (Dulce) (see Ingredient Notes)
- ยฝ whole lemon, juiced
For Serving
- ยฝ cup coarsely chopped fresh parsley
Instructions
Whole Roasted Cauliflower
- Set up. Preheat the oven to 375หF. Insert a cooling rack (wire rack) into a baking sheet.
- Prep. Using a sharp chef's knife, cut away the leaves around the base of the cauliflower. Trim the bottom so the the cauliflower sits evenly. Rub the surfaces of the cauliflower with olive oil and generously season with salt and pepper.
- Steam. Place the cauliflower on the rack and pour the water into the baking sheet. Cover the cauliflower and pan with foil and tightened the foil around the edges as best you can. Bake for 40 minutes or until the cauliflower is tender when pierced with a knife. (At high altitude, this can take 5 - 10 minutes longer.)Note: The body of the post provides alternate methods of steaming a whole head of cauliflower.
- Roast: Remove from the oven, and increase the oven temperature to 425หF (at high altitude, the best charring will be at 450หF). Remove the foil and move the cauliflower aside. Pour out the water, replace the cauliflower on the rack and season again with salt and pepper. Roast until lightly caramelized and charred, about 25 minutes (at high altitude, roast for 30 minutes).
Tahini Sauce
- Whisk. While the cauliflower roasts, whisk together all of the ingredients for the tahini sauce in a medium sized bowl. Taste and adjust for seasoning.Slowly whisk in 5-6 tablespoons iced water, adding only a couple of tablespoons at a time. The sauce will separate, but keep adding the water while whisking. It will magically become a silky sauce. Tip: Dampening a dish towel, and wrapping it around the bottom of the bowl will help keep it in place while you whisk.
Smoky Paprika Dressing
- Sautรฉ. While the cauliflower roasts, warm the olive oil in a small sautรฉ pan over medium heat. Add the garlic and chile, and sautรฉ for about 3 minutes, or until very fragrant, and the garlic begins to take on some color.Add the remaining ingredients except for the lemon juice. Sautรฉ for another 30 seconds to lightly toast. Remove from the heat, and stir in the lemon juice. Set aside.
For Serving
- Spread the Tahini Sauce on a serving platter, and place the roasted cauliflower centered on top of it (as shown in photos in the above post). Gently spread the florets of the roasted cauliflower, and drizzle the Smoky Paprika Dressing over the top. It will run down into the cauliflower and down its outside onto the Tahini Sauce. Sprinkle coarsely chopped parsley over the top.
Notes
Ingredient Notes
- Red Fresno chile pepper - These peppers are medium-heat peppers, slightly higher in heat than jalapeรฑo peppers. If you don't them at your market, substitute jalapeรฑo, or for more heat, use a Serrano pepper.
- Hot paprika - This is the one I've used for years. Hot paprika is spicier than sweet paprika, but ranges from mild to moderate depending on the peppers used to make it. But it's still generally milder than many other chili powders like cayenne.ย ย
- Pimenton de la Vera - This is a Spanish smoked paprika that's FABULOUS. It's available hot (picante), dulce (sweet and mild), and agridulce (bittersweet and medium-hot). I use the dulce version for the smoky flavor without added heat.
Fergus
This is delicious and straightforward to make! Just made it for my family and we all loved it:)
Susan Pridmore
I'm so happy you enjoyed this recipe so much. It's one of the my favorites that I love to make for others - especially friends who think vegetarian food is boring, LOL. Thanks for letting me know!