Roasted cauliflower with tahini sauce is great for serving as a main vegan dinner dish!

It is so tasty and delicious!

Whole baked cauliflower is such an easy recipe, but full of flavor and taste.

Sprinkled with pomegranate seeds makes it more festive and adds fresh taste.

Boil water in a big pot, put whole cauliflower with florets side down in a pot. Cook/steam on a medium heat for 10 minutes.

Using tongs, transfer cauliflower to the baking dish with stem side  down. Let it cool, meanwhile preheat oven to 390 F/ 200 C.

Now, lets mix all ground spices: garlic, cayenne, smoked paprika, turmeric, cumin seeds, lemon pepper. 

Whole roasted cauliflower recipe is vegan, gluten-free and dairy-free.

Also perfect for low-carb, paleo and keto diets!

Drizzle cauliflower with olive oil, sprinkle with spice mix and rub with your hands, so that it all is covered. Bake cauliflower in oven for 20-30 minutes until soft and golden.

Meanwhile, prepare tahini sauce. On a hot pan, medium heat, toast sesame seeds, stirring with wooden spatula,  until golden, but not brown! Transfer to a wide plate and let cool.

Then transfer seeds to food processor, add  lemon juice, 1 tbsp olive oil and water. Process until smooth, adding  more oil gradually. Add salt to taste. 

Serve hot cauliflower, drizzled with tahini sauce.

Sprinkle with pomegranate seeds, pine nuts and chopped parsley. 

You can also reheat it in the microwave for about 5 minutes on low.

Or 10-15 minutes in the preheated oven (355 F / 180 C), with a little bit of water.