Whole Roasted Cauliflower With Tahini And Chimichurri

Name: Whole Roasted Cauliflower With Tahini And Chimichurri
Prep time: 15 min
Cook time: 45 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 x medium-sized cauliflower – remove thick ugly outer leaves but leave any smaller more delicate ones; 2 tbsp olive oil; 1 tsp Maldon sea salt; 1 shallot, finely diced; 1 red chilli pepper, diced; 3–4 garlic cloves, diced; ½ cup red wine vinegar; 1 tsp salt; 1 tsp red pepper flakes; ½ cup fresh coriander, finely chopped; 2 cups parsley, finely chopped; 3/4 cup extra-virgin olive oil + more as extra; 4 heaped tbsp Greek yoghurt; 1 clove garlic crushed; 1/4 lemon, juiced; 2 tbsp tahini

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If you've never made a Whole Roasted Cauliflower before this is the recipe to try! Tender, caramelised, nutty roasted cauliflower is nestled on a bed of creamy garlic and tahini yoghurt sauce before chimichurri sauce is spooned over the top for the perfect vegetarian main course that is surprisingly easy to make - and ready in just an hour!

Close up of a whole roasted cauliflower with tahini sauce and chimichurri spooned over the top.

Are you ready to step up your vegetable game and transform a humble cauliflower into a masterpiece? If you think you don't like cauliflower, you probably just don't like boiled, mushy cauliflower that reminds you of a bad school dinner. But this recipe for Chimichurri Cauliflower with Tahini Sauce, we assure you, couldn't be further from this. It is the perfect recipe for when you’re feeling lazy but have friends coming over and want to make something delicious.

Why you'll love this Buttery Roasted Cauliflower with Tahini Drizzle:

The cauliflower takes on this buttery, sweet but salty crust in the oven. It makes a proper showstopper for the table.
Topped with a garlicky yoghurt, tahini and a chimichurri-style salsa brings the cauliflower to life and transforms it to a flavour packed dish.
This recipe also happens to be vegetarian, so it is an even better dish to serve to all your friends together!

roasted cauliflower with tahini on a plate with slice removed

You will need the following ingredients:

Cauliflower – remove thick ugly outer leaves but leave any smaller more delicate ones. Medium-sized one works best as you need to make sure they fit in the saucepan.

Olive oil - I favour a regular olive oil here over an extra virgin one or your finest one, as it's being roasted at a high heat so there's no need to use your expensive stuff.

Sea Salt - I like Maldon flakes. Make sure you are generous when seasoning as the cauliflower is big and you can't season through to the middle.

Shallot - this is less potent than a white onion which makes the chimichurri more balanced. In a pinch, red onion would work.

Chilli - for a bit of spice! If you don't want that, just omit it or substitute for chilli flakes in the chimichurri which is less intense. I use medium sized red chillis.

Garlic - 3-4 cloves makes this recipe very punchy with garlic. I love it that way and think it needs it but adjust to your taste.

Red Wine Vinegar - this adds a sharpness to the chimichurri. White wine vinegar works too but I prefer red. It tends to be slightly less acidic.

Chilli Flakes - again, this adds heat but if you don't like heat, only use these and not fresh chilli.

Fresh Coriander - peppery and bright, this gives great flavour to the chimichurri. If you hate coriander, sub for more parsley or swap for basil or mint even.

Fresh Parsley - herbaceous and fresh, this adds brightness to the dish. If you don't like parsley, swap for more coriander or basil/mint.

Greek Yoghurt - go for full-fat, thick Greek yoghurt. It makes a different and sits nicely at the bottom of the dish.

Lemon - the citrus acidity lifts the whole dish, since the cauliflower is salty and the roasted.

Tahini - a delicious ground sesame paste that has an earthy flavour and creamy texture which makes it perfect for making the most delicious sauce

Substitutions and Variations

Different sauces: I love this combination of punchy Argentinian chimichurri sauce and creamy tahini, roasted cauliflower has so much potential for other flavours. Middle Eastern and Mediterranean flavours work particularly well. You could sit it on Harissa Yogurt for a spicy, warming feel. Otherwise, garlic butter would be a great way to roast the cauliflower instead of olive oil. I've done it before on creamy homemade hummus, it was creamy and delicious and uses tahini! Garlic Labneh would be divine too if you can find it, or Whipped Ricotta Honey Dip.

Here's how to make delicious Whole Roasted Cauliflower with Tahini

Here's a step by step guide for what you need to do. You can find the full recipe below for detailed instructions.

ONE: Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.

TWO: Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.

THREE: Mix together the Greek yoghurt, garlic and lemon juice to make the base. Spread on the base.

FOUR: Pop the cauliflower on top. Drizzle with tahini and chimichurri.
Cut into wedges and enjoy!

Cooking Tips

Parboiling the cauliflower: Keep in mind that boiling cauliflower should be done briefly, just until it’s slightly tender. Over-boiling can turn it mushy and bland: we parboil it for just 6-8 minutes until tender so that it spends all the time in the oven getting golden and gorgeous.

Seasoning: Seasoning in layers is key here as the cauliflower remains whole so it's less surface area for the salt to come into contact. Make sure the boiling water is very well salted and rub in a good amount of salt with the olive oil before roasting.

Cooking time: To test the doneness of the cauliflower, insert a sharp fine knife into the cauliflower (I tend to do this at the base) to check how done it is. If it feels tender and goes through with no resistance, you're done. You could also use a skewer.

adding chimichurri to the tahini roasted cauliflower

Frequently Asked Questions

Why is my roasted cauliflower mushy?

Since the cauliflower is roasted whole, the main reason might be excess moisture on the cauliflower before roasting. If the cauliflower isn’t dried properly after parboiling, it can become mushy while roasting. Make sure you really allow the full 10 minutes for it to steam dry for best results.

Should my cauliflower be boiled before cooking?

When you are roasting individual florets, there is no need to parboil as they are small enough pieces that they will roast quickly. But in this case, as the cauliflower is roasted whole, we're parboiling it to reduce cooking time. Boiling cauliflower for a few minutes before roasting can slightly reduce the overall cooking - also making it weeknight friendly! Keep in mind that boiling cauliflower should be done briefly, just until it’s slightly tender. Over-boiling can turn it mushy and bland: we parboil it for just 6-8 minutes until tender so that it spends all the time in the oven getting golden and gorgeous.

Can I make this recipe plant-based/vegan?

Yes - simply replace the Greek yoghurt with your favourite plant-based alternative!

Step-by-Step Video

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A few recipes you might also enjoy:

If chimichurri is your thing, please try my Crispy Roasted Potatoes with Chimichurri Sauce. They are crispy and warming and go perfectly with the herby, sharp chimichurri. Zingy Grilled Chimichurri Chicken with Roasted Potatoes is a perfect weeknight recipe that is full of flavour and more chimichurri. I also love using tahini in other recipes. Try my Simple Tahini Salad Dressing with Parmesan and Lemon that's a great base salad dressing for so many other salads. I love it on romaine with loads of parmesan. Or my Tahini and Yoghurt Roasted Aubergine Salad also is a great one. For something with tahini but out of the salad realm, try these Chicken Noodle Bowls. They have a base sauce made with tahini, soy, garlic (the good stuff) and then get tossed with hot noodles and veg. So good.

Made this recipe and loved it?

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