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whole roasted cauliflower cut in half with a green chermoula sauce

Whole Roasted Cauliflower

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 - 4 people
Author: Nico Pallotta

  • 1 whole cauliflower head medium or large size
  • 1½ tablespoon extra virgin olive oil
  • ½ teaspoon salt

Serves well with

  • Trim the leaves and bottom part of the stem of 1 whole cauliflower head, ensuring the florets don’t separate from the core.
    hands trimming of head of cauliflower with a pairing knife
  • Rinse, then boil the cauliflower for 10 minutes in a large pot with plenty of salted boiling water.
    whole head of cauliflower boiling in a white pot
  • In the meantime, preheat oven to 400°F or 200°C.
    Drain cauliflower and put it on a baking tray. Season with 1½ tablespoon extra virgin olive oil all over and ½ teaspoon salt to cover all sides.
    whole head of cauliflower drizzled with olive oil
  • Roast for 30 minutes at 400°F or 200°C until tender to the core and slightly charred outside.
    You can check tenderness by inserting a skewer into the center.
    baked whole cauliflower of yogurt tahini sauce

MAKE IT A MEAL

  • Spread the yogurt tahini sauce on a plate and arrange the cauliflower on top.
    Drizzle with chermoula sauce on top and between the crevices.
    Sprinkle with pomegranate seeds, cut it in half or quarters, and enjoy it with warm pita bread.
    Whole roasted cauliflower with chermoula, pita bread and fresh lemon
Nutrition information is an estimate for 1 serving of whole roasted cauliflower out of 2 servings, without sauces.
STORAGE & MAKE AHEAD
Make ahead: If you have dinner guests, you can roast the cauliflower a few hours before, undercook it slightly, then reheat it in the oven for 10 minutes before serving.
You can prep the sauces a day in advance and keep them in an airtight container in the fridge.
Refrigerator: keep the leftover cauliflower and the sauces in airtight containers for up to 3 days.
Freezer: whole roasted cauliflower is not a freezer-friendly recipe.
Reheat: warm whole roasted cauliflower in the microwave for a few minutes. You can also reheat it in the air fryer at 350°F or 180°C for 8 to 10 minutes or in a preheated oven at 400°F or 200°C for 10-15 minutes. Alternatively, take it from the fridge 15 minutes before serving and have it at room temperature.
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