Sprinkled with a confetti of seeds, nuts and herbs, this dish brings life and color into your dinner table. Oozing with flavor, each bite is addictive and scrumptious. The combination of spicy, tangy chimichurri, and creamy, nutty tahini is a match made in heaven few things in life can to.
At the center of this party hails a dish that will put everybody in the right mood. One that is festive, vibrant, and delicious. One that it unexpected, and very much deserving of your love. I am talking about The Amazing Whole Roasted Cauliflower.
Doused in two of my favorite sauces, Chimichurri and Tahini, this is cauliflower is big, bold, and begging to be admired by all. 
How to Make Whole Roasted Cauliflower
For the Chimichurri
- Place cilantro and garlic in food processor. Pulse several times until well chopped. Transfer to a separate bowl or jar.
- Add chili flakes, apple cider vinegar, olive oil, and sea salt.
- Stir until well incorporated. You can make up to a day in advance!
For the Cauliflower
- Preheat oven to 400 degrees Fahrenheit.
- Wash cauliflower then trim any exterior leaves.
- Find a pot that is large enough to fit a whole head of cauliflower. Fill it with 4-6 inches of fresh water. Over high heat, bring to a boil.
- Place cauliflower into boiling water. Cook for five minutes.
- Remove from pot and place in a baking sheet.
- Using a sharp knife make an 2” deep cut cross across the center of the cauliflower.
- Place in the oven and cook for 30 minutes, or until golden around the edges.
- Remove from heat.
Tahini
- Add a heavy drizzle of the Chimichurri over the Cauliflower.
- Drizzle the tahini over the Chimichuri, then sprinkle with pistachios, sesame seeds, chives, and cilantro.
- Serve immediately.
Whole Roasted Cauliflower with Chimichurri and Tahini
- Total Time: 65 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A show-stopping whole roasted cauliflower, tender on the inside and golden-brown on the outside. It’s generously topped with a vibrant cilantro chimichurri, creamy tahini, and crunchy pistachios.
Ingredients
- 1 large bunch cilantro (about 3 cups / 710ml chopped)
- 2 cloves garlic
- 1/4 teaspoon (1.2ml) chili flakes
- 1/4 cup (59ml) apple cider vinegar
- 1/2 cup (118ml) olive oil
- 1/2 teaspoon (2.5ml) sea salt
- 1 whole cauliflower
- kosher salt
- 2 tablespoons (30ml) olive oil
- 1 to 2 tablespoons (15-30ml) tahini
- 1/4 cup (59ml) chopped shelled pistachios
- 1 tablespoon (15ml) black sesame seeds
- 1 handful fresh chives
- 1 handful fresh cilantro
Instructions
For the Chimichurri
- Place cilantro and garlic in a food processor. Pulse several times until well chopped. Transfer to a separate bowl or jar.
- Add chili flakes, apple cider vinegar, olive oil, and sea salt.
- Stir until well incorporated. This can be made up to a day in advance.
For the Cauliflower
- Preheat oven to 400°F (200°C).
- Wash the cauliflower, then trim any exterior leaves.
- Find a pot large enough to fit the whole head of cauliflower. Fill it with 4-6 inches of fresh water. Over high heat, bring to a boil.
- Place the cauliflower into the boiling water. Cook for five minutes.
- Remove from the pot and place on a baking sheet.
- Using a sharp knife, make a 2 inch (5 cm) deep cross across the center of the cauliflower.
- Drizzle the cauliflower with 2 tablespoons of olive oil and sprinkle with kosher salt.
- Place in the oven and cook for 30 minutes, or until golden around the edges.
- Remove from heat.
To Serve
- Add a heavy drizzle of the Chimichurri over the Cauliflower.
- Drizzle the tahini over the Chimichurri, then sprinkle with pistachios, sesame seeds, chives, and cilantro.
- Serve immediately.
Notes
- The Chimichurri can be prepared up to a day in advance for convenience.
- Make sure to blanch the cauliflower in boiling water for exactly five minutes before roasting.
- Preheat your oven to 400°F (200°C) and make a 2 inch (5 cm) deep cross-cut in the cauliflower to ensure even cooking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern-inspired
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 350
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Carbohydrates: 15
- Fiber: 8
- Protein: 9
If you liked this you are going to love these favorite cauliflower recipes:
Creamy Cauliflower Soup with Garlic Bread
Indian Inspired Cauliflower Kofta in Tomato Curry
Cauliflower Gnocchi with Pea Pesto
Frequently Asked Questions
How do I prepare the chimichurri sauce in advance?
You can make the chimichurri sauce up to a day in advance by chopping the cilantro and garlic, then mixing them with chili flakes, apple cider vinegar, olive oil, and sea salt.
What is the purpose of boiling the cauliflower before roasting it?
Boiling the cauliflower for five minutes before roasting helps to soften it and ensures that it cooks evenly in the oven.
Why is it important to cut a cross in the cauliflower before roasting?
Making a 2-inch deep cut cross across the center of the cauliflower allows the heat and flavors from the chimichurri and tahini to penetrate more deeply during roasting.
