Whole Roasted Cauliflower

There's no need to trim the leaves. Just slice the bottom of the cauliflower so it can sit upright on a flat surface.

Update on 2/10/2025: I adjusted the salt for roasting, it was ¼ teaspoon of salt.

Note: the toppings are not included in the nutritional info.

Servings: servings

Calories: 117kcal

Add about 4 cups of water and about 1 teaspoon of salt to a large stockpot and bring it to a steady boil. You can be generous with the salt here.
Trim the bottom of the cauliflower so it is flat and the cauliflower can stand on a plate.
Place the cauliflower in the boiling water and cover it. Cook for about 10 minutes or closer to 15 minutes if it's a large cauliflower.
While the cauliflower is boiling, preheat your oven to 450℉.
Prepare a baking sheet with parchment paper or a baking mat.
Gently take the cauliflower out of the pot and place it on a plate so the excess water can drain from it.
Let the cauliflower cool for a few minutes or until the surface is dry.
Place the cauliflower on the baking sheet and brush or rub the olive oil over the cauliflower and then sprinkle the salt, turmeric, and cumin over it.
Bake the cauliflower for 40 minutes or until fork tender and easy to separate the trees.
Prepare any toppings, including the tahini sauce (recipe below), gremolata, and herbs.
Place the roasted cauliflower on a plate and add toppings.
Store leftovers in the refrigerator for a few days and reheat in the oven for a few minutes.