Roasted whole cauliflower

Denise says:

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 centre piece that cuts up into wedges like a cake. This is tasty hot, cold or warm!

Preparation Time: 15 minutes

Cooking Time: 75 minutes

Serves: 6


  • 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 tahini
  • Juice 1 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.