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Tahini-Roasted Cauliflower With Lemony Herb Oil

  2 rater(s)

Sometimes, you just need one primary focal point at the dinner table. When you are consuming plant-based foods, it can be difficult to transform certain foods into a spectacle. This recipe highlights the entire cauliflower head by roasting it whole, like the vegan version of a chicken. The lemony herb oil sets off all the flavors, and don’t let anyone tell you otherwise.

  • Prep Time: 15m
  • Cook Time: 1h 5m
  • Total Time: 1h 20m


For the Baharat Spice Blend

  • 1 1/2 tbsp. black peppercorns
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 5 cloves
  • 1 tsp. cardamom seeds
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1 tbsp. paprika
  • 1 tsp. turmeric

For the Tahini Coating

  • 3 tbsp. tahini
  • juice from 1/2 lemon
  • 2 tbsp. olive oil
  • 1 tbsp. baharat spice blend (see above)
  • 1 tbsp. water
  • 1/2 tsp. sea salt

For the Lemony Herb Oil

  • 1 bunch parsley, chopped
  • 1 bunch cilantro, chopped
  • 2 tbsp. olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • A pinch of sea salt

For the Cauliflower

  • 1 medium-sized cauliflower
  • A handful of toasted almonds


For the Baharat Spice Blend

  1. Toast the peppercorns coriander, cumin, and cloves in a small pan over medium heat. Do not add any oil to the pan.
  2. Remove the pan from the heat and pour the spices into a mortar. Grind the spices and then add them to a small bowl with the rest of the spices. Mix to combine and set aside.

For the Tahini Coating

  1. Add all of the ingredients to a medium-sized bowl and whisk until thoroughly combined.

For the Lemony Herb Oil

  1. Add all of the ingredients to a blender and blend until you get a pesto-like consistency. Pour into a bowl and refrigerate while you make the cauliflower.

For the Cauliflower

  1. Preheat your oven to 390º F and bring a large pot of water to a boil. Remove the green leaves from the cauliflower and add the whole head to the boiling water tp cook for 7 minutes.
  2. Turn off the heat and take the cauliflower head out of the water. Pat dry and let cool for 5-10 minutes.
  3. Rub the tahini coating all over the cauliflower and then place the entire head, stem-side down, in a cast-iron skillet or oven-safe dish in the oven to bake for 45 minutes.
  4. Once it is easily pierced with a fork, increase the oven temperature to 435º F and bake the cauliflower for an additional 5-10 minutes to brown the exterior.
  5. Remove the cauliflower from the oven and drizzle the lemony herb oil all over it. Cut your desired portion and serve. Garnish with toasted almonds as you plate.