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whole roasted cauliflower on gray plate with parsley and pomegranate seeds
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5 from 1 vote

Whole Roasted Cauliflower

Whole roasted cauliflower with a curry spice rub, pomegranates and a turmeric tahini sauce to drizzle on top. A delicious vegan Thanksgiving or Christmas recipe.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 190kcal


  • 1 head cauliflower (medium- large)


  • 2 teaspoons curry powder
  • 2 teaspoons cumin
  • 1 teaspoon garam masala
  • 1 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


  • Heat oven to 450°.
  • Prepare cauliflower by removing all leaves and gently cutting the stem out. Rinse and pat dry. Place on a baking sheet.
  • Stir together the seasoning blend, then brush all over the cauliflower.
  • 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.
  • While cauliflower is baking, shake together the turmeric tahini sauce.
  • Serve the roasted cauliflower with pomegranate seeds, parsley, and a drizzle of turmeric tahini sauce.


*serve with chimichurri or a low carb sauce instead of the tahini sauce


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