Name: Baked Whole Cauliflower with Lemon Tahini Sauce
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 large head cauliflower (about 2 pounds); ⅓ cup olive oil; 2 tablespoons lemon juice; 2 teaspoons smoked paprika; 1 teaspoon kosher salt; ¾ teaspoon garlic powder; 1/2 teaspoon cumin; 1/4 cup olive oil; 4 tablespoons tahini; 4-6 tablespoons lemon juice; 2 cloves garlic (grated); 1/4 tsp kosher salt (or more to taste); 2-3 teaspoons water (optional if you like the sauce thinner); cilantro (or parsley, chopped, for garnishing)

Impress your dinner guests or enhance your weeknight dinner with this surprisingly easy Baked Whole Cauliflower with Lemon Tahini Sauce. Made with keto, paleo, gluten free, and vegan ingredients, the Mediterranean flavors in this impressive dish are completely irresistible!

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Baked whole cauliflower recipe

It’s no secret that I’m a BIG fan of cauliflower. The roasted florets are so deeply flavored all on their own but only get better when mashed up or seasoned with a lemon tahini dressing. Could it be the most perfect and versatile vegetable ever?

On the lazy nights where you need a simple dinner with show-stopping flavors, you can trust this Baked Whole Cauliflower with Lemon Tahini Sauce. The cauliflower head itself is seasoned with 5 simple spices before being roasted in the oven. Finish it off with the simple, yet delicious, lemon tahini garlic sauce, and enjoy!

overhead view of a roasted cauliflower head with green herbs on top.

roasted cauliflower florets on a blue plate next to a fork and knife.

This recipe is just like my Roasted Cauliflower Salad but transformed into an impressive dish that can easily be served as a main or side. Try it next to all of your favorites, like healthy salad and grains or meaty and filling dinners!

a head of cauliflower next to small white bowls of oil, sauce, herbs, and salt.

Whole roasted cauliflower ingredients

Cauliflower head – Use a large cauliflower head if you plan on serving this to a crowd. A medium head will take less time to cook and should feed about 4 people.
Olive oil – Don’t skip it! Oil or melted butter will tenderize and soften the cauliflower in the oven.
Lemon juice – Used to dress the cauliflower and give each bite plenty of brightness.
Seasonings – Smoked paprika, salt, garlic powder, and cumin are mixed together with the oil and lemon juice. The simple flavors penetrate and tenderize the cauliflower, giving it a real boost of flavor!
Tahini sauce – Made from tahini, lemon juice, garlic, and water. It’s so easy and really brightens up each bite!

womans hand brushing sauce on a head of cauliflower sitting in a black cast iron skillet.

pastry brush sitting next to a cauliflower head in a black cast iron skillet.

a blackened cauliflower head in a black cast iron skillet.

How to make a whole roasted cauliflower head

This recipe is quite easy, making it one of the best vegetarian dinners or side dishes anyone can prepare. The cauliflower does take some time to roast in the oven, but you can use this time to prepare delectable side dishes, like parmesan polenta or lemon orzo with corn. Here’s how it’s done:

Prepare the cauliflower: Remove the woody bottom from the cauliflower head. It should remain intact but lay flat when placed on a flat surface. Remove any green leaves. Place the head upside down on the baking sheet.
Combine the seasonings: Whisk the oil, lemon juice, and spices together in a bowl. Pour some of the dressing into the cauliflower crevices, then turn it right side up and brush the rest on top.
Bake: Bake the cauliflower head until it’s fork tender.
Make the lemon tahini sauce: Whisk all of the sauce ingredients together in a small bowl. You can thin it out with a little water if needed, then pour it onto a serving platter.
Garnish and serve: Place the roasted whole cauliflower on top of the sauce on the platter. Garnish with cilantro or parsley, slice into wedges, and serve.

close up on a roasted cauliflower head sitting on white sauce on a brown plate.

Customize the flavors

Experiment with this recipe using fun and inventive flavor combinations. Get started with any of these suggestions:

Garlic herb butter and parmesan: Brush some garlic herb and anchovy compound butter on top and finish the cauliflower with a generous sprinkle of parmesan cheese.
Taco seasoning: Dress the cauliflower in oil and homemade taco seasoning. Finish it with cilantro, yogurt lime crema, and cotija cheese on top.
Miso glaze: Add some Asian-inspired flavors to the cauliflower with this simple miso glaze.
Fresh sauces: Swap the tahini sauce for pesto, romesco sauce, gremolata sauce, or chimichurri.

slicing a roasted cauliflower head on a brown plate.

Frequently asked questions

How long does it take to roast a cauliflower head?

With the oven at 400ºF, a large head of cauliflower should take anywhere from 45 to 55 minutes to bake. Just remember: the larger the cauliflower, the longer it’ll take to cook.

Why is my roasted cauliflower mushy?

This roasted cauliflower recipe does need a good amount of oil to soften and tenderize the entire head. If you happen to use too much oil or replace it with water or veggie broth, then this could make your cauliflower mushy.

What goes well with roasted cauliflower?

Because this recipe is so light and healthy, you can serve it with an abundance of side dishes. The flavors are reminiscent of the Mediterranean, so be sure to include a Mediterranean chopped salad on the side along with fresh focaccia bread. Plate the cauliflower over a bed of creamy parmesan polenta for extra filling bites and drizzle the lemon tahini sauce on top.

womans hands using a knife and fork to cut a cauliflower floret on a blue plate.

Can you store leftover roasted cauliflower?

The sliced and roasted cauliflower is best when it’s eaten fresh, but you can store the leftovers for later. Either wrap the leftover cauliflower head or keep the florets in an airtight container and store in the fridge for up to 5 days.

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