Whole Roasted Cauliflower

Melt-in-your-mouth good. This Mediterranean style whole roasted cauliflower is the perfect entree for a plant-based and vegetarian diet or side dish served with fish, steak, chicken and more!

Whole Roasted Cauliflower


-1 Cauliflower

-1/4 cup Tahini

-1-2 tbsp Pomegranate Seeds

-1/8 tsp sumac

-1/8 tsp za'atar

-1/4 tsp fresh cilantro, cut

-1/4 tsp fresh mint leaves

-3/4 cup pitted dates, chopped

-2 tbsp Fancy Peasant Liquid Gold Greek Extra Virgin Olive Oil

-1 tbsp Greek Mountain Oregano Salt (plus more as needed)


1. Preheat oven to 400 F.

2. Rinse the cauliflower head and pat dry. Remove the outer leaves. Cut the bottom so that it is flat. Place cauliflower on a baking sheet and drizzle with oil and greek mountain oregano salt.

3. Bake for 25 minutes or until the cauliflower is tender and pierces easily with a knife. Remove from oven and let cool.

4. While the cauliflower is in the oven, take a small bowl, add tahini and water, and whisk until it's smooth.

5. Brush cauliflower with oil and cover generously with tahini.

6. Garnish with pitted dates, fresh mint, cilantro, sumac, za'taar and serve!