This Whole Roasted Cauliflower puts a Middle Eastern spin on the trendy dish and your tastebuds are going to love it! A large head of cauliflower is roasted in spices like paprika, garlic powder, and cumin, then doused in a yummy, zesty sauce.
Whole-Roasted Cauliflower with Middle Eastern Flair
If you don’t already fully love cauliflower, I have a feeling this whole roasted cauliflower recipe is going to change your mind.
It is SO easy, super delicious, and the sauce and toppings just take it to the top! The Middle Eastern flavors combined with fresh herbs, bright lemon juice, and crunchy pistachios really make this dish stand out. Not to mention, it’s totally vegetarian, low-carb, and gluten-free!
Once you try this roasted white cauliflower, you’ll want to use it in all sorts of recipes. From topping salads to creating healthy power bowls, this delicious veggie was destined to impress.
Why You’ll Love It
- A vegetarian-friendly, gluten-free, and low-carb dish.
- The cooking process is quick and simple.
- A delicious way to impress your dinner guests!
- You’ll fall in love with all the flavors and textures.
- Cauliflower: You’ll need a whole cauliflower head for this recipe.
- Extra Virgin Olive Oil: This makes the cauliflower come out perfectly crispy.
- Seasonings: A combination of salt, fresh cracked pepper, paprika, garlic powder, and cumin gives this cauliflower tons of flavor.
- Shallot: Shallots add a delicately sweet and sharp flavor to the sauce.
- Sun-dried Tomatoes: Make sure you use the ones that are jarred in olive oil.
- Adobo Chipotle Peppers: This gives the sauce a delicious kick of heat.
- Lemon: Fresh lemon juice and lemon zest give the dish a touch of brightness and acidity.
- Pistachios: Adds a satisfying crunch to every bite!
- Aleppo Pepper: Aleppo pepper gives this side dish a Middle Eastern flair.
- Fresh Tarragon: I used tarragon as a garnish for the finishing touch.
Cauliflower Nutritional Facts
According to Healthline, cauliflower is packed with vitamins and minerals, such as vitamin C, folate, and vitamin K. Not only does it contain plenty of dietary fiber, but cauliflower also contains powerful antioxidants. It’s also a great source of choline.
How to Make Whole Roasted Cauliflower
STEP 1 – PREHEAT OVEN
Preheat the oven to 450°F and bring a medium pot of water to a boil.
STEP 2 – BOIL CAULIFLOWER
Cut off the leaves and the stem of the cauliflower, but in a way that allows it to stand upright on its own.
Season with a couple pinches of salt and carefully drop in the cauliflower. Put the lid on, and let it boil for 7.5 minutes on medium heat.
Once the cauliflower is boiled, carefully bring it out of the water with tongs and set it over a kitchen towel to dry.
STEP 3 – SEASON
Transfer the cauliflower to a baking tray covered with parchment paper. Drizzle with olive oil (about 1-2 tablespoons).
Season with a pinch or two of salt, then add 1/2 tablespoon of sweet paprika, garlic powder, and cumin, making sure the cauliflower is fully covered. You can massage it into the cauliflower if you’d like, too.
STEP 4 – BAKE
Next, pop the cauliflower in the oven for 40 minutes at 450°F.
STEP 5 – MAKE SAUCE
While the cauliflower is roasting, add the shallot, sundried tomatoes, adobo chipotle peppers, lemon juice, 1 tablespoon olive oil, 1/2 tablespoon paprika, a couple pinches of salt, fresh cracked pepper, and 1/2 cup water to a small food processor (or blender).
Blend/process the sauce ingredients until liquidy. Taste and adjust as you’d like.
STEP 6 – ASSEMBLE & SERVE
Remove the cauliflower from the oven and transfer to a plate. Pour the sauce on top, allowing the sauce to fall along the sides. Then add the chopped pistachios, Aleppo pepper, fresh tarragon, and some lemon zest.
Plate it up as an appetizer, a side, or if you’re feeling it, devour it up yourself!
Can I make whole roasted cauliflower ahead of time?
Absolutely! You can easily make this whole roasted cauliflower in advance and have it ready to bake when you need it. Just prepare the cauliflower until you get to the baking step, then wrap it tightly in plastic wrap and place it upside-down in the refrigerator. Let it sit there for up to 24 hours, then take it out of the fridge 30 minutes before you’re ready to bake.
Why is my roasted cauliflower mushy?
If your roasted cauliflower is coming out mushy, you’ve likely added too much olive oil OR you have boiled it for too long. Boil it for just a few minutes, and allow the water to drain off over a paper towel.
When adding oil, keep in mind that the whole head of cauliflower only needs a light coating of oil to caramelize while roasting. Too much oil will keep the moisture in and keep it from getting a crispy exterior.
What should I serve with this whole roasted cauliflower?
This Middle Eastern whole roasted cauliflower would taste great cut up into florets and added to a salad or power bowl. My Mediterranean Cucumber Salad certainly comes to mind!
Store any leftover whole roasted cauliflower in an airtight container in the fridge for up to 4 days
More Recipes You’ll Love
- Cauliflower Tabbouleh
- Thomas Keller Zucchini
- Keto Brussels Sprouts
- Crispy Butterflied Chicken Legs
- Creamy Avocado Salsa with Pistachios
- 1 whole head of cauliflower
- 1-3 tablespoons olive oil
- salt, to taste
- fresh cracked pepper, to taste
- 1 tablespoon sweet paprika, divided
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cumin
- 1 small shallot
- 1/3 cup sundried tomatoes
- 1/3 cup adobo chipotle peppers
- juice of 2 lemons
- 1/4 cup roughly chopped pistachios
- 1 teaspoon Aleppo pepper
- fresh tarragon, to taste
- lemon zest, to taste
- Preheat the oven to 450°F and bring a medium pot of water to a boil.
- Trim the leaves and stem off the cauliflower but in a way where it can still stand upright on its own.
- Season with a couple pinches of salt. Carefully drop the cauliflower into the boiling water. Cover the pot with a lid and let it boil for 7-½ minutes on medium heat. Use tongs to remove it, then set it on a kitchen towel to drip dry for a few minutes.
- Transfer the cauliflower to a baking tray covered with parchment paper. Drizzle with 1-2 tablespoons of olive or avocado oil. Season with a pinch or two of salt, then add 1/2 tablespoon sweet paprika, garlic powder, and cumin, making sure the cauliflower is fully covered. You can massage it into the cauliflower if you’d like, too.
- Transfer the cauliflower to the oven for 40 minutes at 450°F.
- While the cauliflower is roasting, add the shallot, sun-dried tomatoes, adobo chipotle peppers, lemon juice, 1 tablespoon olive oil, 1/2 tablespoon paprika, a couple pinches of salt, fresh cracked pepper, and 1/2 cup water to a small food processor (or blender). Blend/process really well until liquidy. Taste and adjust as you’d like.
- Remove the cauliflower from the oven and transfer to a plate. Pour the sauce on top, allowing the sauce to fall along the sides. Then add the chopped pistachios, Aleppo pepper, fresh tarragon, and some lemon zest. Enjoy!
Store any leftover whole roasted cauliflower in an airtight container in the fridge for up to 4 days.