This Vegan Cauliflower Roast with Lemon-Tahini Dressing is a stunning centerpiece dish that’s perfect for holidays or a plant-based dinner option. Whole roasted cauliflower is seasoned with warm spices, roasted until golden and tender, and drizzled with a creamy lemon-tahini dressing for a flavor-packed finish.
Easy to prepare yet elegant, this recipe is a healthy, delicious alternative to traditional holiday roasts. With its nutty tahini sauce and vibrant lemony kick, it’s a show-stopper that will impress vegans and non-vegans alike.
Why You’ll Love This Recipe
- Perfect Holiday Centerpiece: A stunning, plant-based main dish that’s easy to prepare.
- Flavorful and Satisfying: Warm spices and creamy tahini sauce take the cauliflower to the next level.
- Healthy and Wholesome: Packed with fiber, vitamins, and healthy fats.
- Customizable: Adjust spices or toppings to suit your taste.
Ingredients
For the Roasted Cauliflower:
- 1 large head of cauliflower, leaves removed and base trimmed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon-Tahini Dressing:
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup (optional, for a hint of sweetness)
- 1 clove garlic, minced
- 2-4 tablespoons water (to thin the dressing)
- Pinch of salt
Optional Toppings:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon toasted sesame seeds
- 1/4 cup pomegranate arils (for a pop of color and sweetness)
Ingredient Breakdown
Cauliflower
The star of the dish, cauliflower is hearty, versatile, and absorbs the spices beautifully during roasting.
Lemon-Tahini Dressing
This creamy, tangy sauce adds a burst of flavor and ties the dish together.
Spices
Smoked paprika, cumin, and turmeric create a warm, earthy flavor profile that pairs perfectly with the cauliflower.
Instructions
Step 1: Prepare the Cauliflower
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the outer leaves of the cauliflower and trim the stem so the head can sit flat on the baking sheet.
Step 2: Season the Cauliflower
- In a small bowl, mix olive oil, smoked paprika, cumin, turmeric, garlic powder, salt, and pepper.
- Rub the spice mixture all over the cauliflower, making sure to coat it evenly.
Step 3: Roast the Cauliflower
- Place the cauliflower on the prepared baking sheet and cover loosely with foil.
- Roast for 30 minutes covered, then remove the foil and roast for another 20-25 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
Step 4: Make the Lemon-Tahini Dressing
- In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and salt.
- Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
Step 5: Assemble and Serve
- Transfer the roasted cauliflower to a serving platter. Drizzle with the lemon-tahini dressing.
- Garnish with chopped parsley, sesame seeds, and pomegranate arils, if desired.
- Slice the cauliflower into wedges and serve warm.
Picture Gallery
Tips and Variations
- Make It Spicy: Add a pinch of cayenne pepper or red chili flakes to the spice blend for a hint of heat.
- Add Crunch: Top with toasted almonds or pine nuts for extra texture.
- Swap the Dressing: Try a chimichurri sauce or vegan yogurt drizzle for a different flavor profile.
- Meal Prep: Roast the cauliflower in advance and reheat it in the oven before serving. The dressing can also be made ahead and stored in the fridge.
Nutritional Information (Per Serving – 1/4 Cauliflower with Dressing)
- Calories: 220
- Protein: 5g
- Carbohydrates: 14g
- Fat: 17g
- Fiber: 5g
- Vitamin C: 100% of the daily value
- Iron: 8% of the daily value
This dish is nutrient-dense, offering plenty of fiber, healthy fats, and antioxidants while being low in calories.
Conclusion
This Vegan Cauliflower Roast with Lemon-Tahini Dressing is a flavorful, versatile dish that can shine as a main course or side dish. It’s a healthy, satisfying alternative to traditional holiday roasts and will leave your guests asking for seconds!
Have you tried this recipe? Share your thoughts, tips, or creative variations in the comments below! Don’t forget to snap a photo of your roasted cauliflower and tag us on social media—we’d love to see your creations.
Frequently Asked Questions
1. Can I use pre-cut cauliflower florets instead of a whole head?
Yes, simply toss the florets with the spice mixture and roast them on a baking sheet for 20-25 minutes.
2. How do I store leftovers?
Store leftover cauliflower and dressing separately in airtight containers in the fridge for up to 3 days. Reheat the cauliflower in the oven for best results.
3. Can I make this oil-free?
Yes! Replace the olive oil with vegetable broth or aquafaba (chickpea brine) for roasting and omit the oil in the dressing.
4. What pairs well with this dish?
Serve it alongside roasted sweet potatoes, quinoa salad, or a hearty lentil loaf for a complete meal.
5. Can I freeze roasted cauliflower?
Roasted cauliflower can be frozen, but the texture may become softer when reheated. Freeze in an airtight container for up to 1 month and reheat in the oven.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.