The Golden Crown Moorish Spiced Whole Roasted Cauliflower with Charred Lemon Tahini Drizzle

The Golden Crown Moorish Spiced Whole Roasted Ca

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Preparation time:20 Mins

Cooking time:65 Mins

Servings:4 main servings

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:

• Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• 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.
• 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.
• Place the whole cauliflower in the bowl and thoroughly rub the spice paste over every surface, ensuring even coverage.
• Place the seasoned cauliflower stem side down on the prepared baking sheet. Roast for 30 minutes.
• 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.
• 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.
• Remove the Whole Roasted Cauliflower from the oven and let it rest on a cutting board for 10 minutes.
• Transfer the cauliflower to a serving platter. Drizzle generously with the tahini sauce, garnish with fresh herbs and toasted nuts, and serve immediately.

Nutrition Facts

Calories	2181 kcal
Protein	25.7 g
Fat	60.2 g
Carbs	119.4 g
Fiber	50.1 g
Sodium	502 mg

Recipe Info

Category	Vegetarian Main Course
Cuisine	North African

The Golden Crown: Moorish Spiced Whole Roasted Cauliflower with Charred Lemon & Tahini Drizzle

The Magic of a Truly Good Roast

Right then, forget everything you thought you knew about boring boiled veg. Picture this: the oven is humming, and your kitchen smells like a proper spice market in Marrakech. That, my friends, is what happens when you commit to making a Whole Roasted Cauliflower .

This isn't just about getting dinner on the table quickly though it’s surprisingly speedy. It’s about achieving that deep, nutty caramelisation that turns this humble vegetable into the absolute star of the show.

Seriously, this Whole Roasted Cauliflower Recipe is the weeknight win I keep coming back to.

Clearing Up the Cauliflower Conundrums

I know what you’re thinking. Is it going to be tough in the middle? Will it taste bland? And perhaps the biggest question: How Long To Cook A Whole Head Of Cauliflower so it’s tender all the way through?

Loads of online recipes just tell you to stick it in and hope for the best. Not here. We're covering the perfect cooking time, the spice blend that guarantees that gorgeous colour, and how to nail that creamy drizzle every single time.

Consider this your definitive guide to the ultimate Whole Roasted Cauliflower with Sauce .

Getting Started with Your King Vegetable

We’re going for big flavour, but the prep is dead easy, honest. You need one large head of cauliflower, trim off those tougher outer leaves so it sits nicely, but leave the core intact it’s the backbone!

Now for the flavour bomb. We’re mixing smoked paprika (for that lovely reddish brown hue), cumin, coriander, turmeric, and garlic powder with a good glug of olive oil. Really get this paste rubbed all over. My top tip? Don't be shy!

The more coating it has, the better the crust when it turns into a proper Healthy Roasted Cauliflower .

Into the Heat

We're setting the oven to 400°F (200°C) . Place the seasoned beauty stem down on your tray. It needs about 30 minutes to get its colour established before you flip it over gently. Use two spatulas for this it gets floppy!

After flipping, give it another 20 to 35 minutes. You’ll know it’s done when a fork slides right through the thickest part with zero fuss. Remember, the goal here is that beautiful char on the outside and creamy softness inside, making this a fantastic alternative to a Whole Baked Cauliflower Recipe .

The Zesty Finish

While that’s roasting away, we whip up the lemon tahini drizzle. This is the game changer for that Whole Roasted Cauliflower Middle Eastern vibe. Tahini, fresh lemon juice, garlic, and ice water whisked until smooth.

The trick here is patience; it looks like it's splitting, but keep whisking in the cold water, and bam , you get that luxurious sauce that turns this into a proper Whole Roasted Cauliflower Tahini masterpiece. Drizzle generously and get ready for applause!

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Right then, let’s get this magnificent vegetable centre stage! A Whole Roasted Cauliflower isn't just dinner; it’s a proper showstopper perfect for a Sunday roast when you fancy something a bit different from the usual Sunday joint, or even a hearty vegetarian centerpiece.

We’re going to take this humble brassica and treat it like royalty. We're aiming for that beautiful caramelisation that makes this a proper Healthy Roasted Cauliflower dish.

Core Shopping List

First things first, let's get the right gear. You’ll need one large cauliflower, aim for about 2 lbs (900g) . If it looks tight and compact, that’s generally a good sign; avoid any that look a bit floppy or have browned spots.

For the main event, make sure you grab some decent quality extra virgin olive oil we’re using 4 tablespoons (60 ml) of it to make that spice paste.

Economically, this recipe is brilliant. Cauliflower is usually cheap as chips, even the organic ones. The only bit where you shouldn't skimp is the tahini for the drizzle; go for one that looks runny and creamy, not one that’s split at the top of the jar.

That ensures a silky smooth Whole Roasted Cauliflower with Sauce .

Flavour Architecture

This is where the magic happens for our Whole Roasted Cauliflower Recipe . We are building a Moorish vibe, so we need deep, earthy spices. Smoked paprika is non-negotiable here; it gives us that gorgeous dark crust. You’ll need 2 teaspoons (10 ml) of that.

Add in 1.5 teaspoons (7.5 ml) of ground cumin and 1 teaspoon (5 ml) of ground coriander.

If you don't have smoked paprika, you could swap it for regular sweet paprika plus a teeny drop of liquid smoke if you happen to have it knocking about though it won't be quite the same.

Another brilliant alternative, if you fancied a change, would be to swap the whole spice mix for a strong tablespoon of Harissa paste mixed with your oil. That instantly turns it into a Whole Roasted Cauliflower Middle Eastern vibe!

It’s all about getting that beautiful, flavour packed crust ready for the oven.

Equipment & Mise en Place

For the main cook, you just need a big, sturdy baking tray. A silicone mat or parchment paper is your friend here; trust me, cleaning up heavily spiced, roasted veg is a nightmare without it!

My top tip for getting this done without stressing? Get your spice rub sorted before you touch the cauliflower. Mix all your dry spices with the olive oil in a small bowl first make it a thick paste. Once that's ready, you can focus solely on slathering that gorgeous mixture all over the head.

When it comes to roasting time, preheat your oven to 400° F ( 200° C) . We’re looking at 50 to 65 minutes in total.

If you're time crunched, you can cook this in the Whole Roasted Cauliflower Air Fryer —just cut it into thick steaks first and cook them at 380° F ( 195° C) for about 25 minutes, flipping halfway.

But for the full, majestic look, the oven wins every time.

Right then, let’s get this magnificent vegetable centre stage! A Whole Roasted Cauliflower isn't just dinner; it’s a proper showstopper perfect for a Sunday roast when you fancy something a bit different from the usual Sunday joint, or even a hearty vegetarian centerpiece.

We’re going to take this humble brassica and treat it like royalty. This Whole Roasted Cauliflower Recipe transforms it utterly.

Before You Cook

Before we even think about heating the oven, we need to get organised. Now, you'll see some recipes online promising this Whole Baked Cauliflower Recipe will be done in 40 minutes. Honestly? That’s usually rubbish if you want that lovely deep caramelisation.

I always set my benchmark against my neighbour, Brenda she’s a stickler for timing. If she says 55 minutes, I aim for 50 to 65 minutes . The main pitfall here is texture. If you rush it, you end up with crunchy, slightly bitter cauliflower.

Blandness is another classic trap, which is why we're using a heavy duty spice rub. Don't skimp on the oil or the salt in the rub, trust me.

Guided Cooking Sequence

Getting that perfect roast requires a bit of focus. This is essentially a Whole Roasted Cauliflower Middle Eastern vibe once we pile on the spices.

1. Preheat and Prep: Get your oven up to 400° F ( 200° C) . While that’s humming along, trim the outside leaves off your cauliflower so it sits flat. If it wobbles, it’ll roll around when you try to flip it later, and that’s a nightmare.
2. The Spice Rub: Mix up your paste olive oil, smoked paprika, cumin, all the good stuff. You want it thick. I learned the hard way (my first attempt was watery!) that you need to massage this rub deeply into the cauliflower. Get it right into the crevices.
3. First Roast (The Colour Phase): Place it stem side down on your tray. Set the timer for 30 minutes . You should start smelling spices not burning, but toasty, earthy warmth. This sets the base flavour for our delicious Whole Roasted Cauliflower with Sauce .
4. The Flip & Finish: This is the tricky bit. Use two big spatulas. Gently flip that hot beauty over. Pop it back in for another 20 to 35 minutes . You’re looking for deep, dark, mahogany brown edges. If you were using an Whole Roasted Cauliflower Air Fryer , you'd be flipping it every 15 minutes to stop the edges burning too fast. We're looking for tender all the way through when you poke the base.

Save-It Section

This gorgeous Healthy Roasted Cauliflower holds up brilliantly. If you’ve got leftovers, store them tightly wrapped in the fridge for up to three days. The flavour actually deepens overnight; the spices meld nicely.

Reheat slices gently in a pan with a splash of water to steam slightly, rather than blasting it dry in the microwave.

Now, what if things go wonky? If your tahini sauce separates (it always looks like it’s going to split when you add the lemon!), just whisk in another teaspoon of ice water . It miraculously comes back together. If your cauliflower is just a little dry after roasting, don't stress.

Ladle the glorious spiced oil from the bottom of your roasting pan right over the top before you drizzle the Whole Roasted Cauliflower Tahini sauce. Perfect fix, no fuss.

Right then, let’s get this magnificent vegetable centre stage! A Whole Roasted Cauliflower isn't just dinner; it’s a proper showstopper perfect for a Sunday roast when you fancy something a bit different from the usual Sunday joint, or even a hearty vegetarian centerpiece.

We’re going to take this humble brassica and treat it like royalty. This recipe, which I call my "Moorish Spiced Whole Roasted Cauliflower with Lemon Tahini Drizzle ," is pure magic.

Taste & Texture Upgrades

Forget those soggy, boiled affairs you might have had as a kid. The secret here is getting that crust dark and crispy. For a chef level finish, I always add toasted, crushed pistachios right over the tahini drizzle it adds a lovely crunch against the tender inside.

If you’re looking for a Whole Roasted Cauliflower Recipe that truly sings, make sure you char your lemons slightly before squeezing; it deepens the citrus note immensely.

Some recipes just rub paprika on; I blend mine into a thick paste with olive oil, which ensures better coverage than a dry rub. That deep caramelisation is what sets this apart from many plainer Whole Baked Cauliflower Recipe attempts out there.

Nutrition & Dietary Paths

This dish is surprisingly good for you. Per serving (aiming for 6), you’re looking at around 275 calories, plenty of fibre, and good fats from the olive oil and tahini. It’s naturally vegan and gluten free, making it a brilliant crowd pleaser.

If you’re cutting calories slightly, reduce the tahini by a quarter cup and swap it out with plain Greek yogurt (if you eat dairy) or use a slightly thinner tahini mix. For a genuinely Healthy Roasted Cauliflower , this is a winner because you are eating the whole vegetable, core and all!

Serving & Pairing Ideas

I love serving this big fella right in the middle of the table. It’s brilliant served alongside some fluffy couscous soaked in vegetable broth, or even some simple smashed potatoes.

If you’re doing a big spread, think Whole Roasted Cauliflower Middle Eastern style, perhaps with some warm flatbreads for scooping up the sauce.

When it comes to storage, leftovers are ace. You can keep it in the fridge for about three days. The texture will soften a bit, but it’s still tasty. To reheat, I find the Whole Roasted Cauliflower Air Fryer trick works wonders pop the slices in at 350° F for about 6 minutes to crisp up the edges again.

It tastes almost as good as when it first came out!

Honestly, once you see the colour on this, you’ll be hooked. Give this Whole Roasted Cauliflower a whirl this week; it proves vegetables don't have to be boring, not by a long chalk!

If you're craving more ideas, explore Garlic Roasted Potatoes Crispy Perfection Every Time , My JewelToned Roasted Beet Salad Recipe and Crispy Roasted Baby Potatoes My GoTo Herb Recipe .