Tracking Pixel
Easy Meals

Whole Roasted Cauliflower with Tahini and Spicy Herb Sauce

Whole roasted cauliflower with tahini and spicy herb sauce is flavorful, fun and easy to make. Roasted until golden brown and topped with a creamy tahini dressing and spicy herb sauce, it’s cauliflower like you’ve never had before!

Whole Roasted Cauliflower with Tahini and Spicy Herb Sauce

The only reason to turn up your oven this summer is to make this whole roasted cauliflower! It’s cauliflower like you’ve never had before and just the look of it will have anyone you’re eating with so impressed!

Drizzled with a creamy tahini sauce and a slightly spicy green herb sauce, the flavors complement each other so perfectly. Topped with more fresh herbs and sliced chili peppers, I promise will make people who claim not to like cauliflower seriously change their tune.

Steaming and then roasting cauliflower at a high heat with oil and salt gives the outside of the cauliflower florets this amazing golden brown color and crispy texture that makes it super enjoyable to eat. Not your average roasted vegetable, that’s for sure!

I can’t wait for you to make it for yourself and would so appreciate your tagging me on Instagram if you do!

Ingredients for whole roasted cauliflower with tahini and spicy herb sauce

  • head of cauliflower
  • tahini
  • lemon
  • maple syrup
  • fresh cilantro
  • fresh parsley
  • fresh mint
  • fresh garlic
  • garlic powder
  • sumac
  • cumin
  • jalapeno
  • olive oil
  • avocado oil
  • kosher salt
  • salt and pepper

equipment/ utensils:

spicy herb sauce made with fresh parsley, cilantro, jalapeno, lemon juice and olive oil

To make the tahini and spicy herb sauce

While the cauliflower is roasting in the oven prepare the sauces for the top.

For the tahini sauce you simply whisk all of the ingredients together until a creamy sauce forms. Add extra water one tablespoon at a time if the dressing needs to be thinned out more. Whisking in between each addition. You may feel like you’ve messed it up when the tahini looks really think and muddy, but keep whisking! Just after it looks like that it will start to become a silky smooth sauce.

For the spicy herb sauce you simply add all of the ingredients to a food processor and process until the sauce forms.

What’s also great about these sauces is that they’re super versatile. Use the tahini sauce as salad dressing and add the spicy herb sauce on top of chicken or fish. Store them separately in the fridge for up to a week.

Cauliflower Nutrition

Cauliflower is high in fiber, vitamin C, vitamin K, folate and potassium. It’s a cruciferous veggie which can sometimes cause gas a bloating especially if you’re not used to eating it that often. If that happens to you rather than banishing it from your diet forever, try eating it in smaller amounts and have it more frequently.

I’m sure by now you’ve seen just how popular has gotten in the last couple of years — cauliflower gnocchi, cauliflower mash, cauliflower pizza crust oh my! Brands are using it everywhere as a low carb alternative that has a similar texture to its regular counterpart. In my opinion some of these products are hit or miss. I’m a big fan of the cauliflower gnocchi from Trader Joe’s but not the pizza crust.

I think the push to get more veggies into your diet in creative ways is great, but not everything has to be made from cauliflower, you know?!

One things for sure this roasted cauliflower recipe will make you fall back in love with cauliflower in all it’s natural glory! It makes for a great side dish or can definitely be the star of the meal. You’ll feel like a culinary goddess when you plate it and top it with the sauces and definitely want to make it again and again!


Whole Roasted Cauliflower with Tahini and Spicy Herb Sauce

Maggie Michalczyk, RDN
Whole roasted cauliflower with tahini and spicy herb sauce is a dinner table stunner! Definitely not your average cauliflower, the creamy tahini and spicy green herb sauce are the chefs kiss on top of the head of cauliflower roasted to golden brown perfection.
Prep Time 12 mins
Cook Time 8 hrs 10 mins
Servings 4 -5 servings


  • for the cauliflower:
  • 1 medium-sized head of cauliflower
  • 3 tbsp. avocado oil
  • 2 tsp. kosher salt
  • for the tahini dressing:
  • 1/2 cup tahini
  • juice of 1/2 of a lemon
  • 1 tsp. garlic powder
  • 1 tbsp. maple syrup
  • 1 tsp. salt
  • 3/4 cup water + more if needed to thin out the dressing
  • for the spicy herb sauce:
  • 1 cup parsley
  • 1 cup cilantro
  • 2 garlic cloves
  • 2 jalapeños deseeded
  • splash of lemon juice
  • 3/4 tsp. cumin
  • 1/2 tsp. sumac
  • 1/2 tsp. pepper
  • 1/2 cup olive oil


  • Fill a large pot with about 2 inches of water and bring to a boil. Add the whole head of cauliflower and cover to steam for about 10-12 minutes. Preheat the oven to 475 degrees F.
  • Use tongs to lift the cauliflower out of the water and on to a baking sheet topped with a cooling rack. Placing the cauliflower on top of the rack allows for heat to circulate around the entire cauliflower.
  • Top with avocado oil, and salt and place in the oven to roast for approximately 50-55 minutes until the florets are golden brown.
  • While the cauliflower is roasting make the tahini sauce by whisking together all of the ingredients until a creamy, drippy sauce forms. Add 1 tbsp. of water at a time after the initial amount of water and whisk until the consistency is thin enough to drizzle.
  • Next, prepare the spicy green herb sauce by adding all of the ingredients to a food processor. Pulse until well combined and set aside.
  • Remove the cauliflower from the oven. Place on a dish or plate and drizzle with the tahini and then the spicy green sauce. Garnish with a dash of salt, fresh mint and sliced chili peppers if desired. Enjoy!
Keyword whole roasted cauliflower; cauliflower; tahini

more cauliflower recipes you’re sure to love:

pin this recipe for later

whole roasted cauliflower with tahini
Easy Meals

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Tandoori chicken stuffed peppers with saffron cauliflower rice are a fun and delicious take on Indian food! Cauliflower gives this dish great nutrition!

This recipe for tandoori chicken stuffed peppers with saffron cauliflower rice was inspired by Rob’s recent foreign assignment in India! He brought back a lot of spices like saffron, turmeric, and garam masala. Aside from turmeric, I’m not too familiar with how to cook with these spices but we’ve been having a lot of fun experimenting with them in different dishes like this tandoori chicken.

The yogurt really brings out the flavors of the tandoori chicken and don’t helps to calm down some of the spice. The chicken does not come out super spicy. Did you know that traditionally food coloring is used to make certain Indian food dishes extra bright red and yellow? Not here! I’ll opt for naturally spiced and colored food thank you very much!

Tandoori chicken stuffed peppers with saffron riced cauliflower are part of pepper week happening on Instagram right now! A whole week dedicated to using peppers in different ways, why they are so nutritious, and how to think outside traditional stuffed pepper recipe.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why incorporating them into different meals is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Cauliflower is also a great source of vitamin C and fiber, making this tandoori chicken stuffed pepper recipes high in nutrition, texture and flavorful!

How to make tandoori chicken stuffed peppers with saffron riced cauliflower

This recipe is super simple and delicious! You need these ingredients:

  • bell peppers
  • chicken thighs
  • cauliflower rice
  • plain greek yogurt
  • ginger
  • garlic
  • turmeric
  • saffron

How to Make Cauliflower Rice

You can simply make cauliflower rice in your food processor by removing the stems and leaves from a head of cauliflower, breaking it down into florets and pulsing those until rice is formed.

When I’m not in the mood to do that I always grab Cece’s Veggie Co. riced cauliflower that is done for you from Whole Foods, Marianos, Meijer or Target here in Chicago!

p.s. I know if you’re into this recipe you will absolutely love my take on a pepper sandwich (AKA pepperwich!) It’s great if you’re gluten-free, want to add more vegetables to your life, or if you’re simply out of bread that day!

Tandoori Chicken Stuffed Peppers with Saffron Cauliflower Rice

Maggie Michalczyk, RDN
A flavorful and simple twist on a stuffed pepper recipe, tandoori chicken stuffed peppers will be your new favorite way to make healthy Indian inspired food at home! 
Prep Time 10 mins
Cook Time 45 mins
Servings 6 servings


  • 1 package with about 5-6 boneless, skinless chicken thighs
  • 6 bell peppers red, orange, yellow or green
  • 2 1/2 cups riced cauliflower or 1 package of Cece’s Veggie Co. riced cauliflower
  • 2 tbsp. fresh cilantro to garnish

For the Tandoori Chicken Spices:

  • 3/4 cup plain 0% greek yogurt roughly 1 container ( I like siggi’s)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground ginger
  • 1 tsp. cayenne pepper
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. garam masala
  • 2 tbsp. lemon juice

For the Saffron Cauliflower Rice:

  • 2 pinches good quality saffron threads


  • In a large bowl whisk together all of the tandoori chicken spices including lemon juice and yogurt. 
  • Add chicken thighs and coat until they are all covered in the sauce evenly. 
  • Cover and refrigerate for 30 minutes to an hour. 
  • Preheat the oven to 425 degrees and place chicken thighs on a baking sheet lined with parchment paper or tin foil. 
  • Bake for 35 minutes until chicken is cooked through.  
  • While the chicken is baking, cut the peppers in half scooping out the inner layer and seeds.  Once cleaned place face up in a microwave safe bowl or dish with 1/4 cup of water at the bottom and heat for 5 minutes to soften. 
  • Take the saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. A bowl with the back of a spoon will work too! 
  • Pour 1/4 cup of hot water into the mortar or bowl. Let the saffron soak for 5 minutes to open up the flavor of the spice. 
  • Add the cauliflower to a medium sauté pan over low heat. Add the saffron and mixed together until warmed and combined.
  • Scoop the cauliflower rice into the bottom of the peppers until they are each filled with cauliflower rice and top with one chicken thigh each. Garnish with cilantro and enjoy! 



Pin tandoori chicken stuffed peppers with saffron cauliflower rice for later!

Easy Meals

Kale Cauliflower Power Breakfast Bowl

Packed with high nutrients ingredients and a hint of spice, this kale cauliflower bowl is perfect for breakfast, lunch or dinner . It’s gluten free and will keep you extra satisfied from the protein and fiber!

This post was sponsored by Nature’s Greens but all opinions are my own! 

To be honest, in this day of meal prepping, I am not a meal prepper! My strategy to make sure I have veggies, grains and proteins on hand throughout the week revolves more around making a larger batch of one thing that can last for let’s say two meals or ingredients that I can use interchangeably throughout the week. I often hear from my clients and followers that eating the same salad over and over again is boring, which is why meal prepping does not work for them. I challenge them with the idea of a prepping a couple things that they like and then as the days go on get creative with those ingredients rather than using them for the same meal three or four times.

The ingredients in this kale cauliflower bowl are perfect for that. It’s hearty, savory and packed with different flavors and textures to help keep you satisfied until your next meal. If you’re New Year’s resolution was to eat more veggies, I challenge you to try this bowl for breakfast once or twice a week. Making the ingredients ahead of time (i.e. the quinoa, cauliflower and even the kale) and top it with a fresh egg it makes it just as quick as grabbing cereal or toast in the morning but way more nutritious.

For me, a filling breakfast really sets my whole day up for success eating wise. If I don’t have something with protein, fiber and good carbohydrates, I find myself hungrier throughout the day which leads to eating way more than I normally would at night. I totally understand that not everyone is a breakfast eater, but if you do find yourself especially famished and or hangry, overdoing it at lunch and dinner, etc, start with something small that contains protein, fiber and is low in sugar for breakfast. Start to see how you feel on days you have breakfast and go from there.

Eating breakfast is not an issue for me but eating greens in the morning definitely is!  This kale cauliflower breakfast bowl is helping me to reap the nutritional benefits of kale. Did you kale is one of the few vegetables that contains protein too? That’s just one of the many benefits this leafy green can contribute to your diet.

With Nature’s Greens kale greens they’ve already done the hard work for you. Their greens are triple washed, and ready to cook and serve. Having a bag in your fridge makes it so convenient to simply add a handful to whatever you are having. Leftovers from dinner last night? Liven them up by putting them on a bed of kale greens! Trust me, it even works for pizza!

If you’re on a kale kick be sure to check out these other kale recipes on my site: kale butternut squash pizza, kale sausage egg muffins, blackberry kale farro salad, and kale pesto!

Kale Cauliflower Power Breakfast Bowl

Kale Cauliflower Power Breakfast Bowl

Maggie Michaczyk, RDN
Wake up with the goodness of veggies and protein in this power breakfast bowl! Spicy cauliflower complements crunchy and nutrient dense kale for a delicious and filling meal anytime of day. 
Prep Time 20 mins
Cook Time 5 mins
Servings 2 servings


  • 2 cups Nature’s Greens Kale Greens
  • 2 cups quinoa, cooked
  • 1 head cauliflower cut into 1-inch pieces*
  • 2 tbsp. olive oil
  • 1 tbsp. garlic powder
  • Salt and pepper to taste
  • ¼ cup pumpkin seeds
  • ¼ cup Frank’s Red Hot Sauce
  • ¼ cup brown rice flour
  • 1 tbsp. water
  • 2 eggs your favorite way for topping the bowls


  • Preheat the oven to 415 degrees F.
  • In a small bowl remove any remaining stems from kale and add olive oil.
  • Massage oil into the kale with your hands. Then add the garlic powder and salt and pepper. Massage one more time and add to a small pan and saute for 2-3 minutes. Set aside.
  • Wash and cut the cauliflower into 1 inch pieces (it’s ok if some a little bigger and some are a little smaller).
  • In small bowl combine the hot sauce, brown rice flour and water. Mix together and pour on top of cauliflower. Mixing until all the pieces are lightly coated.
  • Bake in the oven for 18 minutes.
  • While cauliflower is roasting, cook quinoa according to package instructions.  

To assemble the bowls:

  • Add about 1 cup of quinoa to the bottom of your bowl top with 1 cup of ½-1 cup of kale, ½ cup buffalo cauliflower and a sprinkle of pumpkin seeds.
  • Cook an egg your favorite way. I suggest either hard-boiled, soft-boiled or fried for this bowl!
  • Place the egg on top and add a pinch more of salt and pepper if desired.


*you will have leftover cauliflower from this recipe. I strongly encourage you to add it to something else you are eating the next day!



Pin this Kale Cauliflower Breakfast Bowl for Later!