American · Dinner
Whole Roasted Cauliflower
A whole head of cauliflower rubbed with olive oil, smoked paprika, cumin, and garlic, then slow-roasted until the exterior chars and the core turns tender. Finished with a tahini-lemon drizzle, toasted almonds, and fresh parsley. Served as a vegetarian centerpiece or hearty side.
$4
15 minsPrep
60 minsCook
75 minsTotal
EasyLevel
Nutrition per serving
448Calories
9.9gProtein
37.1gFat
24.8gCarbs
5.5gSugar
10.9gFiber
1339mgSodium
0mgChol
4.7gSat Fat
842mgPotassium
145mgCalcium
1.8mgIron
0mcgVitamin B12
94.5mgVitamin C
vegan
vegetarian
gluten-free
egg-free
low-calorie
high-fiber
low-carb
spice-route
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Heat the oven to 425°F and trim the cauliflower base so the head sits flat in a small roasting pan.
2
Build
Whisk the olive oil, smoked paprika, cumin, grated garlic, and salt in a bowl, then rub all over the cauliflower.
3
Roast
Place the cauliflower in the pan at 425°F for 50–60 minutes until the exterior is deeply browned and a knife slides through the core with no resistance.
4
Toast
Toast the almonds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, shaking often to prevent scorching.
5
Plate
Whisk the tahini and lemon juice with a little water into a drizzle, set the cauliflower on a plate, spoon over sauce, and scatter toasted almonds and chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 small head (420g) cauliflower, leaves trimmed
- 4 tbsp60ml olive oil
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp cumin
- 4 cloves4 cloves garlic
- 1 tsp1 tsp salt
- 4 tbsp60g tahini
- 2 tbsp30ml lemon juice
- 1 oz30g almonds
- 4 tbsp4 tbsp parsley
