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5 from 25 votes

Spiced Roasted Cauliflower with Tahini

This Cauliflower recipe is super easy to put together for any given dinner or lunch. Grab some spices, your favorite healthy oil and you’ve got it!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish
Cuisine: American, Middle Eastern-Inspired
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: cauliflower, indian spiced roasted cauliflower, Roast, spicy roasted cauliflower, vegan cauliflower recipe
Season: Fall Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Grain-Free, Low-Carb, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Bake, Grilling or Roasting, Sheet-Pan
Ingredient Group: Spices, Vegetable Recipes
Servings: 4 Servings
Calories: 118kcal
Author: Gustavo De Obaldia
Cost: $4

Equipment

  • Rectangular Baking Tray (affiliate link)
  • Bowl (affiliate link)
  • Brush (affiliate link)

Ingredients

  • 1 head cauliflower medium (700 gr ~25 oz)

Roasted Cauliflower Sauce:

  • 4 tablespoons water
  • 3 tablespoons tahini or extra virgin olive oil or margarine, for a buttery flavor
  • 1 lemon juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme or dried oregano
  • 1 teaspoon salt
  • ½ teaspoon cumin ground
  • ½ teaspoon smoked paprika I really recommend this one, outstandingly delicious.
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground pepper
  • 3 tablespoons olive oil extra-virgin, optional

To serve:

  • Steamed Basmati Rice
  • Grilled / Marinated Tofu
Cups - Metric

Instructions

  • Preheat the oven to 400ºF or 200ºC.
  • Prepare the spices in a bowl.
  • Mix all the ingredients in a bowl, but the cauliflower, until well combined.
  • Trim the base of the cauliflower to remove any green leaves and the stem.
  • Place the cauliflower head onto an aluminum foil, then Make cuts in the cauliflower head and then rub the marinade all over the cauliflower, allowing some of it to come inside of it.
  • Bake the cauliflower head covered in aluminum foil and put it on a baking sheet for 45 minutes.
  • Open the foil, brush the olive oil on the cauliflower head and raise the oven heat to 500ºF (250ºC). and put the tray back in the oven (opened aluminum foil and cauliflower head included) to cook for another 15 minutes to ensure you have a crispy cauliflower head. Otherwise, it would be soggy while the juices will remain in the aluminum foil and condense.
  • I like to add the remaining juices in the aluminum foil on top of it once I have cut it in quarters.

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