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| Whole Roasted Cauliflower with Creamy Spiced Sauce |
Few dishes are as visually striking and satisfying as a beautifully roasted whole cauliflower. In your image, the cauliflower is golden and caramelized, sitting in a pool of rich reddish-orange sauce, topped with fresh herbs, nuts, and pomegranate seeds. It’s a perfect celebration dish — warm, comforting, colorful, and full of layered flavors.
This recipe combines oven-roasted cauliflower with a creamy, mildly spicy sauce made from roasted peppers, yogurt or vegan cream, garlic, and spices. Garnished with pomegranate seeds, sunflower and pumpkin seeds, and fresh cilantro, it delivers the ideal balance of richness, acidity, crunch, and freshness.
Ingredients
For the Whole Roasted Cauliflower:
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1 large whole cauliflower
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3 tbsp olive oil
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1 tsp paprika
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1 tsp turmeric
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1 tsp cumin
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½ tsp black pepper
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1 tsp salt
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2 cloves garlic, minced
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1 tbsp lemon juice
For the Creamy Spiced Sauce:
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1 roasted red pepper (jarred or fresh)
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½ cup Greek yogurt or coconut cream (vegan option)
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1 tbsp tahini
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1 clove garlic
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1 tbsp olive oil
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½ tsp smoked paprika
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½ tsp cumin
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½ tsp salt
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Juice of ½ lemon
For the Garnish:
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Pomegranate seeds
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Pumpkin seeds
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Sunflower seeds
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Cashews (optional)
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Fresh cilantro or parsley
Instructions
1. Prepare the Cauliflower
Remove the outer leaves from the cauliflower but keep the core intact so it holds its shape. Rinse well and pat dry.
Bring a large pot of lightly salted water to a boil. Place the whole cauliflower inside and cook for 5 minutes to soften slightly — this helps it roast evenly.
Remove carefully and place on a towel to dry.
2. Season the Cauliflower
In a bowl, mix olive oil, garlic, paprika, cumin, turmeric, pepper, salt, and lemon juice.
Brush the mixture generously over the whole cauliflower, making sure it seeps into all the crevices.
Let it sit for 10 minutes to absorb the flavors.
3. Roast the Cauliflower
Preheat the oven to 200°C (400°F).
Place the cauliflower on a baking tray. Roast for 40–45 minutes, depending on size. It should be golden brown on the outside and tender inside.
Halfway through, spoon or brush any extra marinade over it for extra color and flavor.
4. Prepare the Creamy Spiced Sauce
In a blender, combine:
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Roasted red pepper
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Yogurt or coconut cream
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Tahini
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Garlic
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Olive oil
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Smoked paprika
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Cumin
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Lemon juice
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Salt
Blend until smooth and creamy. Adjust seasoning: add lemon for brightness, salt for depth, or paprika for more color.
Warm the sauce gently in a small saucepan before serving.
5. Sauté the Seeds (Optional for extra crunch)
In a dry pan, lightly toast pumpkin seeds, sunflower seeds, and cashews for 2–3 minutes until fragrant.
This boosts their flavor and adds crunch.
6. Assemble the Dish
Spread a generous layer of the spiced sauce over a large serving plate.
Place the whole roasted cauliflower in the center.
Sprinkle with:
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Pomegranate seeds
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Toasted seeds and nuts
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Fresh cilantro or parsley
Drizzle with a little olive oil if desired.
The final result looks very close to your image — colorful, festive, and full of texture.
Serving Suggestions
This dish pairs beautifully with:
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Warm flatbread or naan
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Steamed rice or couscous
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Roasted potatoes
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A crisp salad
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Lentil soup or chickpea stew
It works perfectly as a vegetarian main course or an impressive centerpiece for gatherings.
Tips for Best Results
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Pre-boiling is key — it helps the cauliflower cook fully without burning.
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Use smoked paprika for deeper color and flavor.
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Don’t skip the lemon — it adds essential acidity.
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Adjust sauce thickness with water or yogurt depending on preference.
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Garnish generously — seeds and pomegranate make the dish pop.
Final Thought
This Whole Roasted Cauliflower with Spiced Creamy Sauce & Pomegranate transforms a simple vegetable into a gourmet showpiece. With its smoky spices, creamy sauce, crunchy seeds, and bursts of pomegranate sweetness, every bite is elevated and satisfying. It’s the kind of dish that impresses before the first taste — and delights with every forkful.
Bon Appétit! 🌿✨