This is one of those dishes that’s kind of fun. It’s a showstopper side or main course that you can enjoy for several meals. I’ve done a couple of trial runs with whole roasted cauliflower and this is probably my favorite to-date. The color is striking and the flavor is addicting ~ most of which comes from the rich, lemony tahini sauce that you drizzle over the top of the cauliflower. Serve with lamb meatballs and basmati or flatbread OR serve with grilled chicken and salad. Delicious either way!


  • 1 medium head of cauliflower (about 2 pounds)
  • 3 T of extra virgin olive oil, plus more for drizzling
  • 1 tsp turmeric, dry
  • 1 tsp sweet yellow curry (we love Penny’s)
  • 2 tsp cumin seeds, toasted
  • 1 T Kosher salt, plus more for tahini sauce
  • 1/2 C roasted pistachios, shelled and rough chopped (we also liked toasted slivered almonds)
  • 1/3 C organic mint, rough chopped
  • 1/4 C organic Italian parsley, chopped
  • slices of lemon


  • 1/2 C tahini, stirred
  • 3 T fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1 T fresh garlic, minced (approximately two medium cloves)
  • 2 T extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 C cold water, plus more as needed
Preheat the oven to 450ºF. Leaving the main core intact, slice the bottom of the cauliflower so it will lay flat. You can trim the cauliflower leaves to expose the cauliflower more OR leave them on. We like eating them, so you make the call.  In a large pot, fill about half way and on high heat, bring to a boil. Once boiling, carefully add cauliflower to the pot. Cover, reduce heat to medium-low and simmer for about 8 minutes. When boiling is complete, carefully lift the cauliflower from the water and place in a colander in your sink to drain and until cooled enough to handle. When cauliflower is cool enough, transfer to a parchment lined sheet pan. In a small bowl, mix turmeric, curry, cumin seed and salt. Drizzle cauliflower with extra virgin olive oil. With your hands, massage olive oil into crevices so that entire head is nicely oiled. Rub spice mixture all over cauliflower. Drizzle with more olive oil and set cauliflower on sheet pan (core side down), into heated oven. Roast for 35 – 40 minutes. The cauliflower should be tender when pierced with a knife. If not, you can roast a little longer. Some cauliflower are bigger than others … When the cauliflower is done, it should be golden and tender. Set aside for 10-15 minutes. While your cauliflower is cooling, you can make your lemony tahini sauce. In a medium mixing bowl, combine all ingredients except the water. Mix and then whisk in water until you reach a smooth consistency. It it seems too thick you can add water, a tablespoon at a time until it’s creamy. Place cauliflower on a large platter. Drizzle sauce over cauliflower, garnish with pistachios and sprinkle with herbs. Serve with lemon slices and extra sauce.