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One whole head roasted cauliflower on a white plate topped with a green sauce, chopped pistachios, hemp seeds, and parsley.
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5 from 12 votes

Vegan Roasted Cauliflower

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.
Prep Time5 minutes
Cook Time42 minutes
Resting Time10 minutes
Total Time47 minutes
Course: Side Dish or Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 273kcal
Author: Nisha Melvani

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

    • 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

Calories: 273kcal | Carbohydrates: 13g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 54mg | Potassium: 585mg | Fiber: 4g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 92mg | Calcium: 70mg | Iron: 2mg