Whole Roasted Vegan Cauliflower with Moroccan Spices and Tahini Dressing

This is a perfect recipe for plant-based Thanksgiving, Christmas or just a family get together. The cauliflower comes out soft and flavorful, spiced with Moroccan seasonings and a drizzle of creamy tahini dressing.


Prep Time: 10 mins
Cook Time: 45 mins
Yields: 4


  • 1 medium head cauliflower
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon rosemary
  • 1 teaspoon turmeric
  • salt and pepper, to taste
  • 1 tablespoon pine nuts
  • tahini dressing, for serving
  • pomegranate seeds, for serving
  • fresh coriander, for serving


  1. Preheat oven to 200°C and line a baking tray with parchment paper. Wash the cauliflower, remove green leaves and slice the bottom of the core off.
  2. In a small bowl combine oil and spices, season to taste. Place the cauliflower on the prepared baking tray and brush the entire outside and inside with the spicy-oil mixture. Sprinkle with pine nuts and roast for about 45 minutes or until golden brown and soft.
  3. Serve warm with fresh coriander and pomegranate seeds, drizzled with tahini dressing. Enjoy!

Nutrition Facts

Per serving: 111 KCALS | 9.2G FAT | 1.3G SAT FAT | 7G CARBS | 3.1G SUGAR | 3.6G FIBRE | 2.9G PROTEIN

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