If you love delicious side dishes you have to try our Beet Salad, Blistered Shishito Peppers, Buttermilk Cornbread, or the best Mashed Potatoes!
Why I love this recipe:
Easy – This whole roasted cauliflower recipe only takes 10 minutes to prep for the oven, with a handful of ingredients. Anyone can make it. Showstopper – It’s unique and absolutely delicious; the garnishes of tahini sauce, fresh mint and pepitas are my favorite part! It would make a beautiful side dish for a fancy dinner like, Christmas Beef Tenderloin.
How to Roast a Whole Cauliflower:
Prep Cauliflower: Remove outer leaves away from the cauliflower and carefully cut the bottom so it’s flat, but be careful that it remains whole. Rinse it and pat it dry thoroughly and carefully with paper towels. Season: In a small bowl combine olive oil, garlic powder, smoked paprika, cumin, and salt. Starting with the core up, drizzle seasoning all over, using a pastry brush to spread it around. Turn it head side up then season the top. Roast: Add 1 tablespoon of water to the bottom of an oven-safe pan and then place cauliflower on pan. Apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. Remove lid and cook for 10-15 more minutes, until browned on top. Tahini Sauce: Mix the sauce ingredients together then set aside. Taste and adjust seasonings if needed. Serve: Add a layer of arugula to a serving dish then place the whole roasted cauliflower on top. Cut into wedges, like slices of cake, or cut into cauliflower steaks. Drizzle tahini sauce over it, then garnish with pepitas, chopped mint, crushed red pepper flakes, and a pinch of flake salt.
Serve With:
Truffle Mac and Cheese Prime Rib Harissa Pasta Dirty Rice Peanut Noodles Pork Tenderloin Mini Meatloaf Easy Roast Chicken Slow Cooker Ribs
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