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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
  • 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


  1. 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.

  2. 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.

  3. Remove the cauliflower from the pan and place it on either a dish or the prepared baking sheet.

  4. In a small bowl, combine the oil, paprika, salt, and pepper. Brush all over the outside of the cauliflower.

  5. Air-fry for 23-30 minutes or roast in the oven for about 40 minutes.

  6. 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. 

  7. Place the cauliflower on a rimmed plate or shallow bowl and drizzle with tahini. Serve!