If you haven’t jumped on board the cauliflower train yet, what the heck are you waiting for? I like to refer to cauliflower as the ‘chameleon vegetable’ since it’s so versatile. Just think about it: There’s cauliflower rice, pizza crust, mashed “potatoes”, buffalo “wings”, and the list goes on. With a little TLC, this veggie will become a flexible chef’s best friend.
During my recent trip to Los Angeles, I teamed up with my friend Pamela Salzman for an Instagram Live. During our live cooking segment, we paired Pamela’s whole roasted cauliflower with my favorite basil tahini. These recipes marry perfectly and will definitely get your crowd ooh-ing and aah-ing!
Watch how simple this dish is to make:
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Whole Roasted Cauliflower With Green Tahini
For The Cauliflower
- 1 large head of cauliflower, green leaves trimmed and core cut so that the cauliflower can stand upright
- 1 tbsp olive oil
- ½ tsp paprika
- ¾ tsp sea salt, divided
- Freshly ground black pepper, to taste
- Plus, any additional spices you crave!
For The Green Tahini
- 1 cup raw tahini
- ⅓ cup water, adjust for desired consistency
- ¼ cup fresh lemon juice
- 3-4 small garlic cloves
- ½ cup basil
- 1 tsp salt
- Black pepper, to taste
If using an air fryer, heat to 400ºF. If roasting in the oven, preheat to 425ºF and line a small baking sheet with parchment paper.
Place a steamer basket inside a saucepan with a couple of inches of water. Bring to a boil. Carefully place the cauliflower on the steamer basket, cover and simmer over medium heat for 6-8 minutes, depending on the size of your cauliflower.
Remove the cauliflower from the pan and place it on either a dish or the prepared baking sheet.
In a small bowl, combine the oil, paprika, salt, and pepper. Brush all over the outside of the cauliflower.
Air-fry for 23-30 minutes or roast in the oven for about 40 minutes.
While the cauliflower is roasting, make the tahini sauce. Put all ingredients into a high-speed blender and combine. Taste and adjust quantities as desired.
Place the cauliflower on a rimmed plate or shallow bowl and drizzle with tahini. Serve!
Not a fan of basil? Top your roasted cauliflower with another flavored tahini! Check out my flexible tahini recipe (3 ways) HERE!