Whole Roasted Cauliflower with Tahini, Mint, Pistachios and Pomegranate Seeds

Total Time
1 hr 20 min
20 min
1 hr
This recipe was inspired by the whole roasted cauliflower served at abcV restaurant in Manhattan. They get more than 100 orders for it every night!


uncooked cauliflower

1 head(s), large, (about 2 ½ lbs), tough outer leaves discarded (okay to leave tender ones attached)

olive oil cooking spray

4 spray(s)

kosher salt

1 tsp, divided


3 Tbsp


3 Tbsp

fresh lemon juice

2 Tbsp

fresh mint leaves

¼ cup(s), coarsely chopped

pomegranate seeds

¼ cup(s)

shelled pistachio nuts

2 Tbsp, chopped


  1. Preheat oven to 400ºF.
  2. Place cauliflower on a large piece of aluminum foil; coat with cooking spray. Sprinkle evenly with ½ tsp salt (pick up cauliflower and tilt it as you season); tightly wrap cauliflower in foil and roast 20-25 minutes. Uncover; coat with another layer of cooking spray. Roast, unwrapped, until golden brown and tender (until a knife can be easily inserted in center); check after 30-45 minutes and if not done, continue to cook, checking for doneness every 10-15 minutes.
  3. Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
  4. Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.
  5. Serving size: 1/6 of recipe

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