Whole-Roasted Cauliflower with Tahini & Pomegranate

Get ready to see a humble head of cauliflower transform into the most stunning, impressive, and delicious centerpiece you’ve ever made. This Whole-Roasted Cauliflower is a total showstopper, and it’s one of my favorite dishes to make when I want something that feels incredibly special but is secretly so easy.

We’re going to take a whole cauliflower, season it generously, and roast it until the outside is deeply caramelized, nutty, and golden-brown, and the inside is perfectly tender. But the magic doesn’t stop there. We’ll serve it on a bed of creamy, herbed yogurt and finish it with a drizzle of rich tahini and a final, jewel-toned “sprinkle” of bright, tangy pomegranate seeds. It’s a feast for the eyes and the palate—a perfect vegetarian main event for a holiday or any special dinner.

Why You’ll Love This Recipe

• An Absolute Showstopper: Bringing a whole-roasted cauliflower to the table is a true “wow” moment. It’s rustic, elegant, and so beautiful.
• Incredible Flavor and Texture: The “deep roast” technique creates the most amazing contrast between the crispy, caramelized outer leaves and the soft, tender interior.
• Vibrant and Healthy-ish: It’s a celebration of vegetables! The combination of flavors is rich and satisfying, yet feels fresh and vibrant.

Step-by-Step Instructions

Let’s turn a cauliflower into a work of art. Here’s how.

First, let’s gather our beautiful, colorful ingredients.

Next, prepare the cauliflower. We’ll trim the leaves and rub it all over with a simple, flavorful spice rub. This is the first layer of flavor that will bake into every nook and cranny.

Now, the “deep roast.” We’ll roast the cauliflower whole until it’s a beautiful, deep golden-brown and a knife can be inserted into the center with no resistance. Your kitchen will smell incredible!

While the cauliflower roasts, whip up the herbed yogurt. This is the cool, tangy, creamy base for our dish. Just stir together some Greek yogurt with fresh herbs, garlic, and lemon juice. It’s a simple step that adds a huge amount of fresh flavor.

Finally, assemble your masterpiece. We’ll create a beautiful bed of herbed yogurt on a platter, place our magnificent roasted cauliflower in the center, and finish it with a generous drizzle of tahini and a final, beautiful “sprinkle” of pomegranate seeds and fresh herbs.

Ava’s Notes

• Don’t Under-Roast! The key to this dish is the deep caramelization. Don’t be afraid to let the cauliflower get a deep, dark brown color—that’s where all the nutty, sweet flavor comes from.
• The Yogurt Bed is Key: Don’t skip the herbed yogurt! Its cool, tangy flavor is the perfect counterpoint to the warm, sweet, roasted cauliflower.
• Make it Your Own: Feel free to add other “sprinkles” at the end! Toasted pine nuts, chopped pistachios, or a drizzle of hot honey would all be amazing additions.

Whole-Roasted Cauliflower with Tahini & Pomegranate

0.0 from 0 votes

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

A stunning vegetarian centerpiece featuring a whole cauliflower roasted until deeply caramelized, served on herbed yogurt with a creamy tahini drizzle and a sprinkle of pomegranate seeds.

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Ingredients

• For the Cauliflower:

• 1 large head of cauliflower

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp ground cumin

• kosher salt and freshly ground black pepper

• For the Herbed Yogurt & Toppings:

• 1 c plain whole-milk Greek yogurt

• 1/4 c chopped fresh herbs (like parsley, dill, and mint)

• 1 clove garlic, minced

• 1/2 lemon juiced

• 1/4 c tahini

• 1/2 c pomegranate seeds

• extra fresh herbs, for garnish

Directions

• Prep the Oven: Preheat your oven to 400°F (200°C).
• Prep the Cauliflower: Remove the outer leaves of the cauliflower, but leave the stem intact so the head stays whole. Trim the stem so the cauliflower can sit flat. Rinse and pat it completely dry.
• Season: In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, and cumin. Place the cauliflower on a parchment-lined baking sheet. Pour the oil mixture over the cauliflower and use your hands to rub it all over, getting it into all the crevices. Season generously with salt and pepper.
• Roast: Roast for 1 to 1 hour and 15 minutes, or until the outside is a deep golden brown and a paring knife can be inserted into the core with no resistance.
• Make the Yogurt: While the cauliflower roasts, make the herbed yogurt. In a medium bowl, combine the Greek yogurt, chopped herbs, minced garlic, and lemon juice. Season with a pinch of salt and pepper and stir to combine.
• Assemble and Serve: Spread the herbed yogurt in a thick, even layer on a large serving platter. When the cauliflower is done, carefully place it in the center of the yogurt bed. Drizzle the tahini generously over the top of the cauliflower, then finish with a final, beautiful “sprinkle” of pomegranate seeds and extra fresh herbs. Serve warm, cutting it into wedges.

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