Whole roasted cauliflower encrusted with lemon tahini sauce is made with simple whole food plant-based ingredients and so easy to make for a vegan main meal or side dish!
1 head of cauliflower, about 2 lbs.
1/2 cup tahini
1/4 cup lemon juice, about 1 – 2 lemons
1 teaspoon garlic powder
1/8 – 1/4 teaspoon cumin
generous pinch of salt, or to taste
2 – 3 tablespoons water, + more as needed
1/4 cup chopped parsley, loosely packed
Preheat oven to 425 degrees F. Line a pot, skillet, baking sheet, or baking dish with parchment or foil.
Sauce: In a small bowl, whisk together the tahini, lemon juice, garlic powder, cumin, salt, and water. Add more water as needed to thin. Set aside. Taste for flavor before using.
Trim cauliflower: Turn the cauliflower so the stem is facing upward. Cut the stem straight across removing any bulky stems. I like to leave some of the stems and leaves when possible, but feel free to completely cut them away. Cutting them away will make it easier to coat the inside, but if leaving a few leaves make sure there are a few holes to drizzle the tahini sauce through.
Coat bottom: Drizzle a few tablespoons of tahini sauce in and around the underside of the stem area. If leaves are still attached, make sure to get into the holes to coat the inside of the cauliflower head.
Coat top: Place the cauliflower, stem down, into the pot. Drizzle the top of the cauliflower with ¼ cup of tahini sauce and brush to coat the entire head, adding more as needed. Top with a light sprinkle of salt.
Roast: Cover the pot and place in the oven on the middle rack for 25 minutes. Remove cover and roast for 25 – 30 minutes. If you prefer more charring, place under the broiler for the last 5 minutes. Let cool a few minutes.
Transfer: Carefully lift up the cauliflower using two large forks and place on a plate or platter (or slice and serve from the pot). Top with parsley. Slice into serving portions with a knife. It should be tender enough to slice with ease.
Serve with remaining tahini sauce and chopped parsley.