Whole Roasted Lemon Tahini Cauliflower

by Lucia Stansbie

Looking for a healthy, plant-based main dish that’s packed with flavour and nutrition? This Whole Roasted Lemon Tahini Cauliflower is not only a show-stopper at the dinner table, but it’s also an excellent choice for anyone seeking a vegan, gluten-free option that delivers plenty of nutrients.

Cauliflower is a versatile, nutrient-dense vegetable, rich in fibre, vitamins, and antioxidants. It’s especially high in Vitamin C, which supports immune function, and Vitamin K, important for bone health. The fibre content helps with digestion and promotes a healthy gut, which translates to an overall health boost.

Tahini, made from ground sesame seeds, is the star of the creamy sauce that coats the cauliflower in this recipe. It’s a powerhouse of healthy fats, plant-based protein, and essential minerals like magnesium, calcium, and iron. These nutrients are particularly valuable for those on a vegan diet, where calcium and iron intake can sometimes be lower. The sesame seeds in tahini are also rich in antioxidants and heart-healthy fats, making it a fantastic addition to any meal for boosting your overall wellness.

INGREDIENTS:

1 medium head cauliflower (15-18 cm in diameter)

120g tahini

80ml water

2 cloves garlic, minced

60ml lemon juice

¾ tsp salt

½ tsp smoked paprika

METHOD:

• Preheat your oven to 200°C (180°C fan) and bring a large pot of water to the boil. While waiting, wash the cauliflower and trim the bottom stem.
• Once the water is boiling, carefully lower the cauliflower into the pot. Reduce the heat to medium-low and simmer for 8-10 minutes. The cauliflower should be tender but not too soft; a knife should go through the centre with some resistance.
• When the cauliflower is ready, remove it from the pot and drain well. Place it on a clean tea towel and gently pat it dry—it’s important to remove as much moisture as possible.
• In a small bowl, whisk together all the sauce ingredients. You should have about 300ml of lemon tahini sauce.
• Line a baking tray with parchment paper and place the cauliflower on the tray. Generously brush the cauliflower with the lemon tahini sauce, making sure it’s well coated.
• Bake in the oven for 10 minutes, then take it out and baste with more sauce. Return the cauliflower to the oven and bake for another 15-20 minutes, or until the sauce has darkened and the cauliflower is starting to brown on the bottom.
• Serve the cauliflower as it is as centrepiece or cut it into six wedges and serve with the remaining sauce. Any leftover sauce can be stored in the fridge for up to 5 days and used for salads or as a dip.

Nutritional Tip:

This recipe is a great centrepiece, but it’s low in protein. To balance the meal, consider serving it with a side of grilled tofu, tempeh, or a legume-based dish. This will help ensure you’re getting a good mix of macronutrients.