Enjoy this festive Turmeric Whole Roasted Cauliflower with a creamy garlic sauce and a tangy tahini dressing. It's topped with fresh herbs and chilies for flavor and color. This recipe is easy to make and perfect for a main or a side dish during the festive season.
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This spiced roasted whole cauliflower is a stunning and delicious centerpiece for any occasion. It has a golden crust of turmeric and creamy yogurt, a drizzle of tahini sauce and a herb and chili topping. The roasting process brings out the natural sweetness and tenderness of the cauliflower. It's a vegetarian and nutritious dish that pairs well with potatoes or other veggies.
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Why You Should Try This Recipe
- This turmeric whole roasted cauliflower is a simple and easy way to prepare a delicious and nutritious vegetable.
- This whole roasted cauliflower recipe transforms the cauliflower into a tender and flavorful dish that can be served as a main or a side.
- Customize to your taste. Feel free to experiment with different spices, sauces and toppings to create different flavors and textures.
- It makes a beautiful, impressive presentation that can wow my guests or family.
Turmeric Whole Roasted Cauliflower Ingredients
See the recipe card for full information on ingredients and quantities.
- Cauliflower: Select one medium unbruised cauliflower and remove the stem and leaves.
- Salt: To taste. This enhances the flavor of the cauliflower and the spices.
- Turmeric: For color and flavor. This gives the cauliflower a golden hue and a warm, earthy taste. It also has anti-inflammatory and anti-microbial properties. You can substitute it with curry powder or cumin for a different flavor.
- Paprika: For heat and color. This adds some spice and a reddish tint to the cauliflower. It also contains vitamin A and iron. You can substitute it with cayenne pepper or chili powder for more heat, or smoked paprika for a smoky flavor.
- Vegetable or sunflower oil: This helps the spices stick to the cauliflower and makes it crispy on the outside. You can substitute it with olive oil or coconut oil for a different taste.
Garlic sauce:
- Yogurt: Use plain, full-fat, low-fat, or vegan yogurt. This makes the sauce creamy and tangy and balances the cauliflower's spiciness. You can substitute it with sour cream or cream cheese for a richer sauce or with coconut milk or cashew cream for a vegan sauce.
- Garlic: Grate or mince a fresh garlic clove. This gives the sauce a pungent and aromatic flavor and complements the turmeric and paprika. You can substitute it with garlic powder or roasted garlic for a milder flavor or with ginger or onion for a different flavor.
- Juice of 1 lemon: This adds acidity and freshness to the sauce and brightens the yogurt and garlic flavor. You can substitute it with lime juice or vinegar for a different acidity or orange juice or honey for a sweeter sauce.
- Salt: To taste. This enhances the sauce's flavor and balances the sweetness of the yogurt and lemon.
Tahini dressing:
- Tahini: Select good-quality tahini or homemade sesame paste. This makes the dressing nutty and creamy. It also contrasts well with the yogurt sauce and the herbs. You can substitute it with peanut butter or almond butter for a different nutty flavor or with hummus or mayonnaise for a different creamy texture.
- Juice of 1 lemon: This adds acidity and freshness to the dressing.
- Salt: To taste. This enhances the flavor of the dressing and balances the bitterness of the tahini and lemon.
- Olive oil: This helps thin out the dressing and makes it smooth and drizzly. It also adds some healthy fats and antioxidants to the dish. You can substitute it with water or plant-based milk for a lighter dressing, or with sesame oil or coconut oil for a different taste.
For the toppings:
- Fresh parsley: This herb adds freshness and color to the dish and complements the flavors of the cauliflower and sauces. You can substitute it with cilantro, mint, basil, or dill for a different herb.
- Red and green chilies: This adds heat and color to the dish and contrasts well with the creamy sauces and nutty dressing. You can substitute it with jalapeños, serranos, habaneros or bell peppers for a different level of spiciness or sweetness.
Tips and Substitutions
- Cauliflower: Choose a white and firm cauliflower without any brown spots or bruises. This will ensure the best flavor and texture. Boil the cauliflower for a few minutes before roasting it. This will make it tender and easy to cut.
- Dressing: Adjust the seasoning of the sauce and dressing to your liking. Depending on your taste buds, you can add more or less salt, lemon juice, garlic, or tahini. For an extra spicy kick serve it with this Easy Honey Sriracha Sauce.
- Serving: This turmeric whole roasted cauliflower dish is best served hot and fresh. If you make it ahead of time, the cauliflower might lose its crispiness, and the sauce might dry out. Enjoy a complete meal with a lemony green salad, some warm whole grains, or some chickpeas.
How to Make Turmeric Whole Roasted Cauliflower
- Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with parchment paper and lightly grease it with some oil. Then, cut off the leaves and stem from the cauliflower and rinse it well. Bring a large pot of salted water to a boil and carefully add the cauliflower to it.
2. Then cook for 5 minutes, drain and steam-dry for a few minutes.
4. Next, in a small bowl, whisk together the turmeric, paprika, salt and oil until well combined.
5. Rub the marinade over the cauliflower and get it into the crevices. Then, place the cauliflower on the prepared baking tray and roast for 25 minutes or until golden and tender.
6. While the cauliflower is roasting, make the sauce and dressing. In a small bowl, stir together the yogurt, garlic, lemon juice and salt until smooth.
7. In another small bowl, whisk together the tahini, lemon juice, salt and olive oil until creamy.
8. Once the cauliflower is done, remove it from the oven and transfer it to a plate with yogurt dressing.
9. Then, spoon some of the tahini dressing over it. Sprinkle with chopped parsley and chili for some freshness and heat.
10. Finally, enjoy this mouthwatering turmeric whole roasted cauliflower with an Easy Couscous Salad with Feta, Best Turkish Bread, Quick Indian Turmeric Rice, or as a vegan main dish for any occasion.
Recipe FAQs
If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. When you are ready to serve, reheat them in the oven or microwave.
More Delicious Vegetarian Recipes
Turmeric Whole Roasted Cauliflower
Equipment
- baking tray
- Parchment paper
- mixing bowl
Ingredients
- 1 Whole cauliflower remove stem and leaves from cauliflower
- Salt to taste
- 2-3 teaspoon turmeric
- 1-2 teaspoon of paprika
- 2-4 tablespoon Vegetable or sunflower oil
Garlic sauce
- 1 cup of yogurt plain full low fat yogurt or vegan yogurt
- 1 garlic clove grate or mince
- 1 lemon juice
- Salt to taste
Tahini dressing
- ½ cup of tahini
- 2-3 tablespoon water
- ½ lemon juice
- Salt to taste
- 3 tablespoon of olive oil
Toppings
- 1 handful of parsley chopped
- 6 Red and green chilies chopped
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with parchment paper and lightly grease it with some oil.
- Bring a large pot of salted water to a boil and carefully add the whole cauliflower. Cook for 5 minutes, then drain and steam-dry for a few minutes.
- In a small bowl, whisk together the turmeric, paprika, salt and oil until well combined. Rub the marinade on the cauliflower. Roast for 25 minutes, or until golden and tender.
- While the cauliflower is roasting, make the sauce and dressing. In a small bowl, stir together the yogurt, garlic, juice of 1 lemon and salt until smooth. In another small bowl, whisk together the tahini, juice of 1 lemon, salt and olive oil until creamy.
- Once the cauliflower is done, take it out of the oven. Add yogurt sauce to a large platter and transfer the cauliflower to the sauce. Then drizzle some of the tahini dressing over it. Sprinkle with chopped parsley and chili for some freshness and heat.
- Enjoy this mouthwatering roasted cauliflower.
Notes
- Choose a white and firm cauliflower without any brown spots or bruises for the best flavor and texture.
- Boil the cauliflower for a few minutes before roasting it to make it tender and easy to cut.
- Adjust the seasoning of the sauce and dressing to your liking. You can add more or less salt, lemon juice, garlic, or tahini depending on your taste buds.
- Serve this dish hot and fresh. If you make it ahead of time, the cauliflower might lose its crispiness and the sauce might dry out.
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