recipes

Whole Roasted Cauliflower with Maple Tahini & Pesto

This is one of those dishes that looks impressive on the table but takes very little effort. A whole head of cauliflower is blanched, basted with pesto and olive oil, and roasted until golden and tender. It’s served over a creamy maple-garlic tahini yogurt sauce and finished with fresh herbs and toasted pine nuts. Even non-vegans will be happy to sit down to a plate of this for dinner—it’s hearty, flavorful, and satisfying all on its own.

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  • 1 large head of cauliflower

For the baste:

  • 3 tbsp vegan pesto or basil paste
  • 2 tbsp olive oil
  • Salt to taste

For the maple-garlic tahini yogurt sauce:

  • 3 tbsp tahini
  • ½ cup unsweetened vegan yogurt
  • Juice of ½ lemon
  • 1 clove garlic, finely grated or pressed
  • 1 tbsp pure maple syrup
  • Pinch of salt
  • Water as needed to thin to a pourable consistency

To finish:

  • Fresh parsley (or basil, mint, or dill)
  • ¼ cup roasted pine nuts
Servings 4
Prep Time 15 Minutes
Cook Time 45 minutes to 1 hour
Total Time 1 hour to 1 hour 15 minutes
  1. Bring a large pot of salted water to a boil. Add the cauliflower and simmer for 5 minutes. Remove and pat dry.
  2. Stir together vegan pesto (or basil paste) and olive oil. Brush all over the cauliflower, getting into the crevices then season with salt.
  3. Roast at 400°F (200°C) for 45 minutes to 1 hour, or until fork tender. Tent loosely with foil if it browns too quickly.
  4. In a bowl, whisk tahini, vegan yogurt, lemon juice, garlic, maple syrup, and salt. Add a splash of water if needed until creamy but pourable.
  5. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden.
  6. Spread some sauce on a platter, set the cauliflower on top, drizzle more sauce, and scatter over herbs and pine nuts. Serve warm.

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