Whole roasted cauliflower with Tahini will become your new obsession... and not just during the festive period. It's perfectly crusted on the outside and tender on the inside. It's easy, delicious, and when served with quinoa very filling too.
If you are plant-based, vegan, carnivore, or flexitarian you will love this on your Xmas table. This ain't no side dish, this is the main course. So simple. So nutritious. So flavourful. So succulent with a perfect crunch and char.
Ingredients
The quinoa is so fluffy and made with crushed pistachios, pomegranates, green peas, and mint. PERFECTION!
- large cauliflower
- tahini
- extra virgin olive oil
- soya sauce
- smoked paprika
- ground cumin
- ground turmeric
- salt and pepper
- quinoa, cooked per pack instructions
- de-shelled pistachios
- pomegranate, de-seeded
- frozen peas
- Handful fresh mint, chopped
- Juice from 1 lemon
Instructions
The secret to making the best whole roasted cauliflower is in the prep.
- Remove all the leaves first
- Then parboil the whole cauliflower in a salted pot of water until barely fork tender
- Remove from the pot and pat dry
- Now mix together tahini, oil, lemon juice, water, soya sauce, and spices until smooth
- Pour over the cauliflower and massage it into it until completely covered like in the photo below
- Then pop in the oven for around 30-45 minutes or until golden brown colour
Recipe
Whole Roasted Cauliflower with Quinoa
Ingredients
- 1 medium to large cauliflower ( outer leaves removed)
- 3 tablespoon runny tahini
- 3 tablespoon extra virgin olive oil
- 3 tablespoon water
- 2 tablespoon water
- 1 tablespoon soya sauce
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
- Quinoa
- 1 cup quinoa, cooked per pack instructions
- ¼ cup de-shelled pistachios
- 1 pomegranate, de-seeded
- 1 cup frozen peas
- Handful fresh mint, chopped
- Juice from 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 200C / 400F and oil your baking tray lightly
- Parboil the whole cauliflower in well-salted pot of water until barely fork tender (approx.5 minutes)
- Remove from the pot and pat dry.
- Whisk together tahini, olive oil, lemon juice, water, soya sauce and spices until smooth and creamy. Add more water if the mixture is too thick.
- Pour over the tahini mixture and generously rub it all over the cauliflower.
- Place the head of cauliflower onto a baking tray and roast uncovered in the oven for 30-40 minutes until golden brown
- For the quinoa, mix all ingredients together, season with salt and pepper to taste and lay it on a serving plate
- Place the cauliflower on top of the quinoa and sprinkle with pomegranate seeds, crushed pistachios and chopped mint.
This whole roasted cauliflower with quinoa is pretty impressive. Everyone I have made it for loves it .
Related
You know what you can do with a whole roasted cauliflower too? Slice into steaks! If you want more cauliflower recipes then check out my:
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi
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