Ingredients:

  • large head cauliflower (about 2 lbs / 900g)
  • Tbsp olive oil
  • tsp smoked paprika
  • tsp ground cumin
  • tsp ground coriander
  • /2 tsp turmeric powder
  • tsp garlic powder
  • Pinch of cayenne pepper (optional)
  • tsp kosher salt
  • tsp freshly ground black pepper
  • /2 cup tahini paste
  • /4 cup fresh lemon juice
  • Tbsp ice water
  • small clove garlic, finely minced
  • Pinch of salt (for drizzle)
  • /4 cup fresh parsley or cilantro, chopped (for garnish)
  • Toasted nuts (e.g., slivered almonds or pistachios, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Carefully remove the tough outer leaves of the cauliflower and trim the stem end so it sits flat without wobbling. Do not remove the core.
  3. In a mixing bowl, combine the olive oil, smoked paprika, cumin, coriander, turmeric, garlic powder, cayenne (if using), salt, and pepper to create a thick spice paste.
  4. Place the whole cauliflower in the bowl and thoroughly rub the spice paste over every surface, ensuring even coverage.
  5. Place the seasoned cauliflower stem-side down on the prepared baking sheet. Roast for 30 minutes.
  6. Carefully flip the cauliflower. Return to the oven and roast for an additional 20–35 minutes, until deeply golden brown and easily pierced with a fork through the stem.
  7. While roasting finishes, prepare the drizzle: Whisk together the tahini, lemon juice, minced garlic, and salt. The mixture will thicken significantly. Gradually whisk in the ice water, one tablespoon at a time, until a creamy, pourable consistency is achieved.
  8. Remove the Whole Roasted Cauliflower from the oven and let it rest on a cutting board for 10 minutes.
  9. Transfer the cauliflower to a serving platter. Drizzle generously with the tahini sauce, garnish with fresh herbs and toasted nuts, and serve immediately.