Meatless Friday: Whole Roasted Cauliflower with Tahini Sauce

Make Elizabeth Varga's stunning vegan-friendly recipe as a fall dish or holiday centerpiece. Download our printable recipe card!

This cauliflower dish has a decadent tahini sauce. Tahini and cauliflower pair so well, and with some spices like garlic, thyme, cumin, and cloves, this cauliflower is giving all the fall vibes. Air fryer and oven instructions are included!

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Whole Roasted Cauliflower with Tahini Sauce

Makes 4 servings

Ingredients

1 Large Head Cauliflower, green leaves trimmed
¼ Cup Tahini
3 Tablespoons Water
2 Teaspoons Apple Cider Vinegar
3 Cloves Garlic minced
4 Sprigs Fresh Thyme + more to serve
½ Teaspoon Salt
½ Teaspoon Cumin
Pinch Cloves
2 Large Granny Smith Apples, peeled and sliced (optional)
2 Large Carrots, peeled and sliced (optional)

Directions

Preheat the oven to 450°F or air fryer to 400°F. Line a baking sheet or the inside of your air fryer with aluminum foil.
In a small bowl whisk the tahini, water, apple cider vinegar, garlic, thyme, salt, cumin, and cloves.
Place the cauliflower on the baking sheet or in the air fryer. Brush half the tahini mixture on the cauliflower. If using the optional extra veggies, toss them with 2 tablespoons of the mixture. Roast for 40 minutes.
Remove the cauliflower from the oven or air fryer and carefully brush on the remaining mixture.
Place back in the oven or air fryer and roast 10 minutes more.
Cut into wedges and sprinkle with additional fresh thyme.

Visit AtElizabethsTable.com for nutrition information, ingredient substitutions, and more.

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