Easy Vegan Roasted Cauliflower with a 5-minute Lemon Herb Tahini sauce that transforms cauliflower into a satisfying meal. This enticing main dish looks and tastes amazing. Perfect for the holidays.
The best vegan roasted cauliflower recipe with a creamy green tahini sauce that's easy and healthy, and transforms whole roasted cauliflower into a showstopping main dish.
This recipe is very versatile. Use any variety of fresh herbs you have on hand. You can also skip the sauce and make the marinated whole roasted cauliflower for a delicious side dish.
This was inspired by my gluten-free Bang Bang Cauliflower recipe on this site, as well as these Easy Cauliflower Steaks with a healthy Green Goddess Dressing.
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👩🏼🌾 Ingredients
For the Marinated Roasted Cauliflower:
- Cauliflower is high in phytonutrients, which help regulate inflammation, and have antioxidant and antimicrobial properties. In addition, they are what give cauliflower their unique smell! Plus, cauliflower is high in water and fiber, keeping you hydrated and regular (in bowel movement). Water and fiber also make us feel full quickly, which is why this meal is so satisfying.
- Turmeric contains anti-inflammatory compounds making this dish more nutritious. It also adds an attractive orange hue to the cauliflower when mixed with paprika. It has a strong earthy taste that magnifies the flavors of other spices.
- Oil serves as a vehicle for the spices, adding flavor and crispiness to the cauliflower.
For the Lemon Herb Tahini Sauce:
- Tahini has a nutty flavor and a creamy texture. It is a paste made from ground sesame seeds. It's rich in healthy fats, protein, and fiber, as well as calcium, and iron. When mixed with garlic, lemon, and herbs, it makes the most delicious sauce or dip.
- Maple syrup is optional but can be added for a hint of sweetness that harmonizes with the zesty lemon juice.
- Opt for either fresh parsley or cilantro, or combine them. Include fresh mint or chives for even more flavor. There is no need to chop them yourself. Let the food processor or blender do the work for you.
- Extra-virgin olive oil mellows the intense sesame notes of the tahini, resulting in a subtly balanced dressing that complements a wide range of dishes.
See the recipe card for quantities.
🌿 Substitutions
- Fresh herbs - instead of parsley, use cilantro, or a combination of herbs including mint, chives, and basil
- Maple syrup - omit entirely or use agave instead
- Crushed red pepper - add a pinch to the tahini sauce for a kick
Visit my Veggie Bowls Recipes page for more pantry-friendly, easy-to-make veggie bowls, served with a delicious dressing or sauce.
📖 How to Make Vegan Roasted Cauliflower
Preheat the oven to 450ºF.
Step 1. Slice the bottom of the core of the cauliflower, leaving the main core intact. Steam the cauliflower inside a pot with 3 inches of water, head side up, for 8 minutes. Remove it with a slotted spoon or spider.
Step 2. Pat it dry between layers of a clean kitchen or paper towel.
Step 3. Mix the olive oil, turmeric, paprika, and salt. Brush the cauliflower with all the marinade until evenly coated. Use your hands to rub the cauliflower with the marinade.
Step 4. Roast for about 40 minutes, or until tender and golden brown, and even charred in some places.
Step 5. Blend the tahini, herbs, garlic, lemon zest, and juice, olive oil, and water in a food processor until smooth.
Step 6. Pour the sauce over the roasted cauliflower. Top with hemp seeds and chopped nuts for additional protein.
💡 Expert Tips
- Leave the leaves when trimming the core. They become crisp in the oven like kale chips.
- Dry the cauliflower and set it aside to cool on a wire rack before marinating. The dryer the cauliflower, the more crispy it will get in the oven.
- Refrigerate any remaining sauce or vegan roasted cauliflower in separate airtight containers for up to 5 days.
🙋🏽♀️ Recipe FAQs
Rinse the cauliflower well, including the bottom after the leaves have been cut off, to make sure there are no tiny bugs inside. Pat well to dry.
Steaming the cauliflower before roasting makes it more tender and delicious. The heat from the water vapor penetrates the florets, collapsing their cell walls which partially soften their fibrous structure. Do not boil the cauliflower as this destroys and leaches several nutrients.
Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates, and 2 grams of dietary fiber.
The green goddess sauce in this recipe adds protein and heart-healthy fat to cauliflower, transforming it into a main dish.
🍽 Related Recipes
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📖 Recipe
Vegan Roasted Cauliflower
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Ingredients
- 1 medium cauliflower
- 2 teaspoons olive oil avocado, grapeseed, or canola oil
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt to taste
Lemon Herb Tahini Sauce:
- ¼ cup tahini
- ¼ cup olive oil (see note for oil-free)
- ½ cup fresh parsley or cilantro, or mixed
- 1 large clove garlic
- 2 tablespoons fresh lemon juice plus more to taste (about one-half lemon)
- ½ lemon zest
- Maple syrup to taste
- Salt to taste
Optional toppings:
- Hemp seeds
- Chopped pistachios
Instructions
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper. Top the parchment paper with a wire rack. (Or use a medium rimmed nonstick baking sheet.)
- Prepare cauliflower: Rinse the cauliflower. Slice the bottom of the core off the cauliflower, leaving the main core intact. It should sit evenly on the baking sheet. Trim the larger leaves so that the top and most of the sides of the cauliflower are exposed. Leave the other leaves as they are delicious once roasted.
- Steam: Add about 3 inches water to a large pot. Bring the water to a boil and place the cauliflower inside the pot, head side up. Cover and simmer over medium heat for 7 minutes. Remove the cauliflower with a slotted spoon or spider and pat it dry. Place it stem side down on the prepared baking sheet to cool for about 10 minutes.
- Marinate: Mix the olive oil, turmeric, paprika, and salt. Remove the rack and place the cauliflower on the parchment paper. Brush the cauliflower with all the marinade until evenly coated. Use your hands to rub the cauliflower with the marinade.
- Roast for about 35 minutes, or until tender and golden brown, and even charred in some places.
- Blend sauce: Meanwhile, transfer the tahini, herbs, garlic, lemon zest and juice, olive oil, and 2 tablespoons water to a food processor or blender. Blend until smooth, adding more water as needed until the desired texture. Add maple syrup and salt to taste.
- Pour sauce over cauliflower and serve.
Notes
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- Leave the leaves when trimming the core. They become crisp in the oven like kale chips.
-
- Dry the cauliflower and set aside to cool on a wire rack before marinating. The dryer the cauliflower, the more crispy it will get in the oven.
-
- Refrigerate any remaining sauce or cauliflower in separate airtight containers for up to 5 days.
-
- Serve this dish warm or chilled.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Christina Chicky
Delicious! You must try! Definitely get the char on the cauliflower.
Nisha Melvani, RDN
Thank you for leaving a comment! The char makes a difference for sure!
Becks
Always wanted to try a whole roasty and this was straightforward and flavoursome, the sauce added an extra element in flavour. Have made this a few times now and it’s becoming a fave, thank you
Nisha Melvani
I'm so happy to hear that! Thank you.
Primla Goddard
Love the hummus and white bean sauce that compliments the roasted cauliflower!
A great idea for cauliflower!
Nisha Melvani
Thank you! It's versatile so try it with other dishes including pasta!
Amina Sirry
Super easy. The sauce is just delicious!
Nisha Melvani
Thank you. I'm glad you like the sauce!
Primla Goddard
This dish takes an hour but it’s well worth it !
The hummus and white beans sauce goes so well with the roasted cauliflower and is packed full of nutrients. Love this recipe ❤️
Nisha Melvani
Fortunately, most of the hour is spent waiting for the cauliflower to roast, so I typically get my laundry folded in that time:) The sauce is also delicious with pasta for a quicker meal. Thanks for leaving a comment. Have a great evening.
Neena Chandiramani
Excellent cauliflower with an exciting selection of added ingredients!
Nisha Melvani
Thank you. It takes cauliflower to the next level.