Roasted Whole Cauliflower with Tahini dressing

"These aromatic Israeli spices colour the white cauliflower transforming it into red and golden once cooked.  Straightforward and easy to do, it makes a delicious centerpiece that cuts up into wedges like a cake.  This is tasty hot, cold or warm!"

Preparation Time:15 minutes     

Cooking Time: 1 hour15 minutes     Serves: 6 people

credit: Chef Denise Phillips


1 large whole cauliflower

1 tablespoon sumac

1 tablespoon cumin

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon za’atar

2 teaspoons paprika

3 tablespoons fresh thyme – leaves only

2 tablespoons olive oil

150ml Sesame Kingdom premium Tahini

Juice from1 lemon

2 tablespoons mint leaves

30 ml vegetable oil

1-2 cloves garlic – peeled and chopped

100ml water


Bunch of fresh thyme – leaves only

Pomegranates –de seeded.


  1. Preheat the oven to 160 F/ 325F/ Gas mark 3.

  2. Trim the cauliflower to remove any green leaves and wood stem. Wash thoroughly but keep whole.

  3. In a bowl, combine all the spices together and stir in the olive oil.

  4. Coat the whole cauliflower with the spice mix.

  5. Place on a tray lined with baking parchment paper and roast for 1 hour  and 15 minutes or until soft and golden.

  6. For the tahini dressing, place all the ingredients in a food processor and whizz together to form a paste.


To serve the stylish way:   Place the tahini dressing on the base of a plate. Sit the whole cauliflower on top and garnish with fresh thyme leaves and pomegranate seeds. Cut into wedges and serve.