Whole Roasted Cauliflower 



  • 1 medium-large head cauliflower (550-950 g)
  • 2 tablespoon neutral oil
  • 2 tablespoon  water
  • ½ tsp garlic powder, Korean red chili, cumin
  • ¼ tsp black pepper, paprika, turmeric
  • 2 tsp tahini
  • 1 tsp Pomegranate Hot Sauce
  • 2 tsp sugar syrup
  • ½ tsp salt
  • [Garnish] either cilantro / chives/ Scallions


  1. Preheat oven to 200C and put small pan of water on the bottom to help steam cauliflower
  2. Cut base of Cauliflower out and keep flipped over.
  3. Combine oil, water, spice mix, tahini, pomegranate hot sauce, sugar and salt into bowl and once combined pour 75% of the mix into cauliflower core to let it seep through all pores. Let it sit for 5 minutes to let it drain through the florets
  4. Flip the cauliflower over and spread remaining sauce over the top, re-use the sauce that has dripped out to cover the exterior. Sprinkle with a bit extra salt/ spice mix on the outside
  5. Roast in oven for ~45 minutes (check after 35). * For softer - more time, for firmer cauliflower - less time
  6. *For air fryer, put to 200, but tent the cauliflower to not burn outside and cook for 25 minutes first to check on it, then cook for another 20 uncovered to help develop browning.

Made with Empress

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