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Dive into the flavor of our Oven-Roasted Whole Cauliflower! With a delightful Tahini-Feta sauce, this dish is as tasty as it is eye-catching. Simple, wholesome, and irresistibly delicious!
Type of Cuisine:
mediaerranean
Prep Time: 15 minutes.
Cook Time: 35 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 small head cauliflower (clean and outer leaves removed. Keep four of the hard outer leaves to place underneath) | |
| 4 tablespoons olive oil | |
| Salt and pepper |
For the Tahini sauce:
| ¼ cup tahini | |
| ¼ cup lemon juice plus zest of one lemon | |
| ¼ cup water | |
| 2 tablespoons crumbled feta cheese | |
| 2 cloves garlic (minced) | |
| 1 teaspoon sumac (and more to sprinkle) | |
| 1 teaspoon nigella seeds | |
| Salt and pepper to taste |
Preparation
1
Prep the Cauliflower for Roasting
Preheat your oven to 375°F. Place the whole cauliflower, core side down, in a cast-iron skillet or oven-safe dish. Drizzle generously with olive oil, then rub it all over the surface to coat evenly. Season with salt and pepper. If you saved any sturdy outer leaves, tuck them underneath to help support the cauliflower and give it a rustic look.
Preheat your oven to 375°F. Place the whole cauliflower, core side down, in a cast-iron skillet or oven-safe dish. Drizzle generously with olive oil, then rub it all over the surface to coat evenly. Season with salt and pepper. If you saved any sturdy outer leaves, tuck them underneath to help support the cauliflower and give it a rustic look.
2
Roast Until Golden and Tender
Roast the cauliflower in the preheated oven for 35–45 minutes—closer to 35 for a small head, and up to 45 for a larger one. To check if it’s done, pierce the center with a knife; it should slide in effortlessly. Want that golden, caramelized top? Turn on the broiler for the last 2–3 minutes and keep a close eye so it doesn’t burn.
Roast the cauliflower in the preheated oven for 35–45 minutes—closer to 35 for a small head, and up to 45 for a larger one. To check if it’s done, pierce the center with a knife; it should slide in effortlessly. Want that golden, caramelized top? Turn on the broiler for the last 2–3 minutes and keep a close eye so it doesn’t burn.
3
Make the Tahini-Feta Sauce
While the cauliflower is roasting, whisk together the tahini, lemon juice, and water in a bowl until smooth. Stir in the crumbled feta, minced garlic, sumac, and nigella seeds. Season with salt and pepper to taste. The sauce should be creamy, tangy, and full of flavor—perfect for drizzling over the roasted cauliflower.
While the cauliflower is roasting, whisk together the tahini, lemon juice, and water in a bowl until smooth. Stir in the crumbled feta, minced garlic, sumac, and nigella seeds. Season with salt and pepper to taste. The sauce should be creamy, tangy, and full of flavor—perfect for drizzling over the roasted cauliflower.
4
Serve and Enjoy
Once the cauliflower is perfectly roasted, slice it into wedges. Drizzle generously with the tahini-feta sauce and finish with an extra sprinkle of sumac and nigella seeds for a burst of flavor. Serve warm as a stunning side or a meatless main dish—either way, it’s sure to impress!
Once the cauliflower is perfectly roasted, slice it into wedges. Drizzle generously with the tahini-feta sauce and finish with an extra sprinkle of sumac and nigella seeds for a burst of flavor. Serve warm as a stunning side or a meatless main dish—either way, it’s sure to impress!