This Whole Roasted Romesco Cauliflower With Tahini Sauce is so crispy and flavorful everyone will enjoy it! It’s gluten-free, vegan, and makes for a beautiful presentation.
Roasted cauliflower is such a great meatless “steak” option because of its heartiness. This one is roasted whole, and then smothered in a quick and delicious romesco sauce, then drizzled with tahini, herbs, and jalapenos. It’s crispy on the outside and tender on the inside. It literally will just melts in your mouth. Plus, did I mention how this makes a beautiful presentation?
The romesco sauce is so simple to make. It’s the same recipe used to make my Romesco Chickpeas with Lemony Potatoes. To make this sauce is simple, simply throw all the ingredients into a mini food processor and blend. You can make this sauce up to 4 days in advance.
Ingredients
- cauliflower
- avocado oil
- salt and pepper
- romesco sauce (recipe linked above)
- parsely
- mint
- basil
- jalepeno
- tahini
- garlic
- lemon
- ice water
The process to make this is so simple. You want to boil or steam the cauliflower for 5-10 minutes first. Then, season it up and roast until crispy. Smother it in tahini sauce, fresh herbs, and jalapenos for a little spice and you’ve got yourself a tasty meatless meal. I like to serve mine with some mashed potatoes and steamed veggies.
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Other recipes you may enjoy
- Vegan Eggplant Rollatini with Mushroom Bolognese
- Vegan Cauliflower Lemon Picatta
- Next-Level Vegan Asian Bowl
- Vegan Mediterranean Sweet Potato Bowl
- Cucumber Avocado Sushi Rolls
This recipe is so fresh, light, and satisfying. I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Xo,
Natalie
Whole Roasted Romesco Cauliflower With Tahini Sauce
Whole Roasted Romesco Cauliflower With Tahini Sauce
Equipment
- Mini Food Processor
Ingredients
- CAULIFLOWER
- 1 head cauliflower
- 1/2 cup minced parsley
- 2 tbsp basil
- 2 tbsp mint
- 1 jalapeno sliced
- 2 tbsp avocado oil
- salt and pepper to taste
- falky sea salt for garnish optional
- ROMESCO SAUCE
- 14 oz jar roasted bell pepper
- 3 garlic cloves
- 4 tbsp olive oil
- 4 tbsp lemon juice
- 3 tbsp parsley
- 1 tbsp oregano
- ¼ cup slivered almonds
- 4 tbsp grated vegan parmesan cheese
- salt and pepper to taste
- LEMON TAHINI SAUCE
- ¼ cup iced filtered water
- ¼ cup tahini
- 1 lemon juiced
- 1 garlic grated
- salt and pepper to taste
Instructions
- Preheat oven to 450°
- In a large pot, fill it 1/4 of the way up. Trim the leaves from the cauliflower. Add it to the pot of boiling water and cover it with the lid. Steam for about 15 minutes. Remove it from the oven and add it to a wired rack.
- Drizzle the cauliflower with olive oil, salt, and pepper. Roast the cauliflower in the oven for about 15 minutes.
- Meanwhile, make the romesco sauce by adding all the ingredients into a mini food processor and blend.
- Then, make the tahini sauce by add all ingredients into a small bowl and whisking until you get a nice and creay consistency.
- Remove the cauliflower from the oven and drizzle half of the romesco sauce tight on top. Using a rubber spatula, pat the sauce right into the cauliflower. Place it back into the oven for about another 10 minutes.
- Remove and place it on a plate. Drizzle it with the tahini sauce, fresh herbs, jalapenos, and flaky sea salt.Enjoy!
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