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Vegetarian, Maghreb and Middle East

Whole roasted cauliflower with tahini sauce and bulgur

Whole roasted cauliflower with tahini sauce is a vegetarian dish for 4, ready in 1 hour, rated easy, at €2.30 per serving. A whole cauliflower is parboiled, then roasted until deeply golden and finished with a creamy tahini, lemon and yogurt sauce. The key to getting it right is the quick boil before roasting, which keeps the inside tender while the outside browns in the oven.

Tonight, a whole roasted cauliflower, deeply golden, draped in lemony tahini sauce and fresh herbs, a real showstopper on the table.

Whole roasted cauliflower with tahini sauce and bulgur
Total time
1 h
Difficulty
Easy
Cost per person
€2.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

A whole cauliflower arriving golden at the table is a nice change from the usual gratin. The flesh turns tender all the way through thanks to the quick boil, while the outside caramelizes in the oven with smoked paprika. The lemony tahini sauce brings richness and tang, the kind of sauce you end up scraping off the plate.

This is a dish for an evening when you have a little time to spare, a Sunday dinner or a meal for vegetarian guests. Bulgur and green salad turn it into a full meal without meat, and the cauliflower stays the main event, carved at the table like a proper roast.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Lemon 2
  • Garlic 1 clove
  • Flat leaf parsley 1 bunch
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Tahini 4 tbsp
  • Bulguroften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Plain yogurt 1 tub

Allergens Gluten, Sesame, Lactose

The step by step recipe

  1. Remove the cauliflower leaves, trim the stem and plunge it into boiling salted water for five minutes. 5 min

    This pre cooking makes it tender without drying out in the oven.

  2. Drain it well, set it in a baking dish, brush it with the oil mixed with paprika, season with salt and pepper, then roast at 220°C. 40 min

    Turn the cauliflower halfway through so it browns evenly all over.

  3. Whisk the tahini with the juice of two lemons, the grated garlic, the yogurt and a little cold water until you get a smooth sauce.

    Add the water a little at a time, the tahini turns pale and thickens before it smooths out.

  4. Let the bulgur soak in twice its volume of boiling salted water, cover and let it stand. 10 min

    Fluff it with a fork and a drizzle of olive oil so it doesn't stick together.

  5. Spoon the sauce over the cauliflower, scatter with chopped parsley and serve with the bulgur and salad.

    Carve it at the table like a roast, the pieces hold together better when it's slightly warm.

Our tips to get it right

  • Pick a cauliflower that's white and tightly packed, with no brown spots, it holds up better in the oven and carves more cleanly.
  • If your oven runs hot, cover the cauliflower with foil for the first twenty minutes so it cooks through without burning on top.
  • Taste the sauce before serving, some tahini brands are more bitter than others, a bit more lemon or yogurt balances it out easily.

The variations

  • Swap the smoked paprika for cumin and turmeric for a warmer, more colorful version.
  • For a dairy free version, use a plain plant based yogurt instead of regular yogurt, the sauce stays just as creamy.
  • For a quicker meal, cut the cauliflower into thick slices before roasting, the oven time drops to twenty minutes.

What to serve it with

  • A cucumber and mint salad
  • Warm pita bread
  • Fresh mint tea

Storage

The cauliflower and sauce keep for 2 days in the fridge, in separate sealed containers. Reheat the cauliflower in the oven to keep it from going soft, and serve the sauce cold or at room temperature. This dish doesn't freeze well, the cauliflower turns spongy once thawed.

Questions about this dish

Can you make the tahini sauce ahead of time?

Yes, make it the day before and keep it in a sealed jar in the fridge. It thickens slightly when cold, so loosen it with a spoon of water before serving.

Can tahini be replaced with something else?

Almond butter or cashew butter work as substitutes, the flavor will be milder but the texture stays similar. Tahini is still the closest match to the dish's original taste.

How do you know when the cauliflower is cooked enough?

Pierce the center with the tip of a knife, it should slide in without resistance. If it doesn't, give it another ten minutes in the oven.

Can bulgur be swapped for another grain?

Quinoa or rice work just as well and cook in a similar way. Just adjust the cooking time based on the package instructions.

How long does it take to make a whole roasted cauliflower with tahini sauce, served with bulgur and salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a whole roasted cauliflower with tahini sauce, served with bulgur and salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a whole roasted cauliflower with tahini sauce, served with bulgur and salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame, lactose. Always check the labels of the products you buy.

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