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A whole roasted cauliflower on a white plate, topped with a creamy sauce and sprinkled with black sesame seeds.

Whole Roasted Sweet Chili Cauliflower

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A whole head of cauliflower gets the VIP treatment: blanched, marinated, and roasted until golden with smoky-sweet Calabrian chili. Finished with a lemon-tahini drizzle for the ultimate contrast in heat, acid, and creamy richness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Side Dish
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower whole
  • 2 tablespoon Olive oil
  • 1 tablespoon Garlic minced
  • 2 teaspoon Calabrian chili crushed
  • 1 teaspoon Kosher salt
Tahini Drizzle
  • 2 tablespoon Tahini
  • 2 teaspoon Manuka honey
  • 1-2 tablespoon Water
  • 1 Lemon juiced, plus zest to finish
  • Kosher salt to taste

Equipment

  • Large pot
  • Baking Sheet
  • Mixing Bowls

Method
 

Blanch + Roast
  1. Preheat oven to 400°F.
  2. In a small bowl, mix olive oil, garlic, crushed Calabrian chili, and a pinch of salt to make your marinade.
  3. Fill a large pot with water and bring to a boil. Submerge the whole cauliflower and blanch for 10 minutes.
  4. Remove to a paper towel–lined tray and gently pat dry to eliminate excess moisture.
  5. Rub the entire cauliflower with the chili-garlic marinade.
  6. Roast for 30–40 minutes or until fork-tender and browning in spots. Increase oven to 450°F and roast for an additional 5 minutes for more color.
Tahini Drizzle
  1. In a bowl, mix tahini and honey. Slowly whisk in water, a tablespoon at a time, until you reach a smooth, pourable consistency.
  2. Season with lemon juice and salt to taste.
To Serve
  1. Remove cauliflower from oven and spoon tahini sauce generously over the top.
  2. Finish with lemon zest and flaky salt. Slice and serve hot.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Keep leftover cauliflower and tahini drizzle in separate airtight containers in the fridge for up to 3 days. Reheat the cauliflower in the oven to bring back some of its roasted edges, and loosen the tahini with a splash of water if it thickens.

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