Roasted cauliflower recipe with tahini and almonds for your eyes and taste only!


  • 1 large cauliflower
  • Olive oil
  • Salt
  • juice of one lemon
  • 2 tablespoons maple syrup
  • 1 teaspoon sweet paprika
  • 2 teaspoons ground coriander
  • freshly ground pepper

Tahini sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup tahini 
  • 2 tablespoons apple cider vinegar
  • ½ cup coarsely chopped parsley
  • 2 tablespoons maple syrup
  • Salt and ground black pepper
  • crushed almonds



Heat the oven at 200ºC/375 F. Place a small pan of hot water on the floor of the oven, to create steam.

Discard the outer leaves from the cauliflower. Carefully cut out the hard core of the cauliflower, near the bottom leaving the main stem intact.

Rinse well the cauliflower. Drizzle with olive oil, maple syrup, lemon juice and rub over the cauliflower salt, pepper, paprika and coriander until evenly coated.

Place the cauliflower on a tray, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. 

When cauliflower is tender, remove from the oven.

Ιn a small bowl whisk well the tahini, maple syrup and vinegar, salt and pepper and the liquid remaining from the tray.

Add the olive oil little by little and whisk to combine.

Serve cauliflower in a serving plate. Spoon sauce evenly on the surface, top with parsley and crushed almonds.