Whole Roasted Cauliflower w/Roasted Garlic Tahini Drizzle

First things first: I’ll admit I was winging the roasted garlic tahini drizzle situation and not measuring, but I can tell you that it was very close to my Tahini Ranch. I didn’t add onion powder, garlic powder, or cayenne in this one, but that’s because I happened to have roasted garlic on hand. If you don’t, it’s so easy to make! See below:

Cut the tops off of a whole head of garlic. Preheat oven to 375. Put the head of garlic on a small sheet of tin foil (open cloves up). Drizzle extra virgin olive oil all over it and rub the cloves with it, then sprinkle with salt and pepper. Fold up the tin foil so it’s in a nice little package, and put it on a baking sheet. Bake at 375 for 40-45 mins until tender. Once cooled, you should be able to squeeze the bulb and all that delicious roasted garlic will pop right out of the skin.

Now, moving on to the cauliflower. I am loving my CSA Box from FreshDirect – it stands for “Community Supported Agriculture”, and I got this entire box of fresh produce from Lancaster Farms for $19.99, but it’s actually on sale now for $16.99! Peppers (4), roma tomatoes (6), two heads of romaine lettuce, a whole head of cauliflower, chioggia beets (3), carrots (5-6), baby peppers, and sweet potatoes (2). For $20!! Insane. So I figured this was the time to make a whole head of cauliflower.

Again, if you don’t have tahini on hand, don’t sweat it. It was still delicious on it’s own! The lemon squeeze at the end really brightened it up nicely.

Whole Roasted Cauliflower

  • 6 quarts of water
  • 3 tbsp Kosher salt
  • 1 tsp onion powder
  • 1 whole cauliflower
  • 3-4 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • Black Pepper to taste
  • 1/2 fresh lemon
  • Chopped parsley (optional for garnish)

Roasted Garlic Tahini Drizzle

  • 3-4 roasted garlic cloves, mashed
  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • 1/3 cup water
  • chopped parsley (optional)


  1. For the tahini drizzle, combine all ingredients except water and stir together, mashing the roasted garlic with a fork as you go. Slowly add in the water and whisk until you reach your desired consistency. You can add more or less water depending on how thick you like it. Set aside.
  2. Preheat oven to 450.
  3. Bring a large pot with the water, salt, and onion powder to a boil. Reduce heat to medium-low and add the whole cauliflower. I added mine florets-side down. Simmer for 15 mins until tender when poked with a fork, but not falling apart.
  4. With tongs and a large fork or spoon, carefully lift the cauliflower out of the water and place on a plate lined with a couple paper towels. Let the cauliflower cool and dry for 10-15 mins. 
  5. Rub the cauliflower with the olive oil, garlic powder, paprika, and black pepper. Roast in the oven for 20-25 mins until the outside gets a little brown and the leaves on the stems char.
  6. Remove from oven, squeeze some fresh lemon right over the top, and add some chopped parsley/extra sprinkle of salt if you wish. Serve hot, and with the tahini drizzle!

Thanks as always to FreshDirect for the CSA Box and ingredients! #fdambassador

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