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whole roasted cauliflower on gray plate with parsley and pomegranate seeds
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5 from 2 votes

Whole Roasted Cauliflower

This curry spiced whole roasted cauliflower is roasted to tender perfection and served whole for a beautiful presentation. Simple to prepare with a spice rub, it's topped with pomegranates and a turmeric tahini sauce. Great for weeknights or as a vegan Thanksgiving or Christmas option.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 190kcal



  • 1 head cauliflower medium - large; see note 1


  • 1 ½ teaspoons curry powder
  • 1 ½ teaspoons cumin
  • ¾ teaspoon garam masala
  • ¾ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ cup olive oil

Turmeric Tahini Sauce

  • ¼ cup tahini
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons maple syrup
  • 2 tablespoons water or more to thin out
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ½ teaspoon turmeric
  • teaspoon salt

Other toppings

  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped parsley


  • Season - Stir together the seasoning blend including the curry powder, cumin, garam masala, ground coriander, salt, and olive oil.
    sauce to brush on cauliflower in white bowl with spoon
  • Prepare Cauliflower - Heat oven to 450°. Prepare the cauliflower by removing all leaves and gently cutting the stem out. Make sure you don't cut too deep so the head of cauliflower remains intact.
    Pace the cauliflower on a sturdy baking sheet (note 2), and brush the seasoning all over the cauliflower.
    brushing sauce on cauliflower before roasting
  • Roast - Place the cauliflower on a baking sheet. Roast cauliflower in the oven, basting it with any seasoning/oil that runs off in the first 10 minutes. Bake for a total time of 45 minutes- 1 hour, or until a knife inserts easily into the cauliflower.
    poking whole roasted cauliflower with paring knife
  • Mix Sauce - While cauliflower is baking, shake together the turmeric tahini sauce, including the tahini, lemon juice, maple syrup, cumin, ground coriander, garlic powder, turmeric, and salt.
    tahini sauce in bowl with spoon
  • Serve - Serve the roasted cauliflower with pomegranate seeds, parsley, and a drizzle of turmeric tahini sauce.
    whole roasted cauliflower garnished with parsley and pomegranates



  1. since cauliflower sizes can vary greatly, use the cook time as an estimate and adjust as needed
  2. line the baking sheet with foil or parchment for easy clean up
  • Fridge - let cool completely, then store in an airtight container in the fridge for up to 4 days. Store tahini sauce separately in an airtight container for up to 1 week in the fridge; let the sauce come to room temp before serving.
  • Reheat - reheat until steaming hot in the microwave. Enjoy with tahini sauce.
  • Freezer - we have not tested whether this recipe can be frozen or not.


Serving: 1/6 of batch | Calories: 190kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 181mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 50.6mg | Calcium: 52mg | Iron: 1.7mg