Whole Roast Cauliflower with Smoky Tomato Sauce, Chickpeas, and Cucumber Mint Dressing

This whole roast cauliflower dish is AMAZING. Perfectly cooked and served with a delicious smoky tomato sauce and creamy mint dressing — so good!
Whole roast cauliflower with smoky tomato sauce, chickpeas and cucumber mint dressing

I’ve been meaning to post a whole roast cauliflower recipe forever!

And the other day I asked what recipes you’d like to see at the moment and a request came back for whole roast cauliflower, and here it is!

Lovely and soft on the inside and crispy and spiced on the outside.

I’ve paired it with a gorgeous sauce made from a store cupboard, sun-dried tomatoes, ground almonds and spices. It’s intense and delicious.

It’s perfectly delicious with just the cauliflower and sauce with chickpeas, but even better with the cool and creamy cucumber mint dip and tahini dressing.

If you haven’t got sun-dried tomatoes, you can swap or a jar of roast peppers, they are also fantastic.

You don’t have to add the almonds if you have an allergy or want to exclude.

And you could add less water to the sauce, and use it as a tomato paste for pasta or pizza.

I hope you like this one, much love Niki xx

The Recipe

Whole roast cauliflower with smoky tomato sauce, chickpeas and cucumber mint dressing

Whole Roast Cauliflower with Smoky Tomato Sauce, Chickpeas and Cucumber Mint Dressing

This whole roast cauliflower dish is AMAZING. Perfectly cooked and served with a delicious smoky tomato sauce and creamy mint dressing - so good!
Prep time: 20 minutes
Cook time: 40 minutes
2-4 servings
5 from 5 votes

Ingredients

  • 1 medium cauliflower leaves removed.
  • 1 tbsp smoked paprika
  • 1 tsp garlic granules/powder
  • Pinch sea salt
  • Olive oil to drizzle

For the smoky tomato & almond sauce

  • 280 g sun-dried tomatoes in a jar drained and rinsed
  • 1 tsp garlic powder
  • 1 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 100 g ground almonds
  • 1 tablespoons apple cider vinegar
  • 3 tbsp cup extra-virgin olive oil
  • 200 ml water
  • Fine sea salt and freshly ground black pepper
  • Pinch chilli flakes
  • 1 can chickpeas drained

For the cucumber mint dip

  • 1/2 cucumber grated
  • 120 g coconut yogurt or plant-based yogurt
  • 1 tbsp chopped fresh mint
  • Juice 1/2 lemon
  • 1 clove garlic minced–optional
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil–optional

For the tahini dressing

  • Juice 1/2 lemon
  • 1 tbsp tahini
  • 50 ml water
  • 2 tbsp extra virgin olive oil
  • 1/2 sea salt
  • Twist black pepper

For the toppings

  • Toasted pine nuts
  • Fresh herbs
  • Mint coriander
  • Drizzle extra virgin olive oil
  • Chilli flakes

Instructions

To cook the cauliflower

  • Pre-heat your oven to 180C.
  • Take the leaves off the cauliflower and score a cross in the base with a knife.
  • Add the cauliflower to a large pan of boiling water. Make sure it’s submerged, cover and boil for 5 minutes–until just tender.
  • Drain and pat dry, then add it to a lined small baking tray.
  • Rub with the smoked paprika and sprinkle with garlic powder and sea salt.
  • Drizzle all over with olive oil.
  • Bake for 25 -35 minutes–baste with the juices half way through. The cauliflower should be a little crispy on the outside.

To make the sauce

  • Drain and rinse the sun-dried tomatoes. Add them along with all the other ingredients to a for processor and blitz to a thick sauce.
  • Add the sauce along with the chickpeas to a small saucepan and heat.

To make the cucumber dip

  • Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a large bowl
  • Add all the other ingredients and mix well.
  • Really nice, with a drizzle of olive oil on top.

To make the tahini dressing

  • Add all the ingredients to a mini chopper and blitz until creamy. Or just mix in a jar.

To serve

  • Add the tomato sauce to a serving dish, top with the cauliflower and dollop on some cucumber mint dip, drizzle tahini dressing and top with fresh herbs, seeds/pine nuts and chilli flakes.
Print Recipe

I'd love to hear your comments…

  • suzanne carroll
    11 months ago Reply

    5 stars
    Hello … what a fabulous recipe …. do you think that the sauce would keep refrigerated for a week?
    I am hoping to travel with the sauce and build the dish on the night required.

  • Steph
    1 year ago Reply

    Hi Niki,

    Looking to try this but what could I substitute the ground almonds for (nut allergy)?

    Thanks!

    • A
      Niki
      1 year ago Reply

      Hi Steph
      You could blend some chickpeas with a little water and add that instead. xx

  • Karen Morton
    3 years ago Reply

    5 stars
    Have just made this. Looks and tastes amazing! A wonderful dish for a main or side!

  • Karen Morton
    3 years ago Reply

    5 stars
    Have just made this. Looks and tastes out of this world! What a gorgeous main or side for any occasion!

  • rb50
    3 years ago Reply

    Made this tonight and it was PERFECTION. Can’t wait to make it again! The smokey tomato almond sauce was incredible. I skipped the cucumber mint dip and didn’t miss it. The mint leaves were a bit overpowering, would do just coriander next time. The cauli needed another 15 mins at 200c to get it brown, there wasn’t any juice to baste it with. Served with homemade flatbreads (basic dough of 200g flour, 100ml water, 2 tbsp oil, pinch of salt. Mix together, quick knead, then split into 4-6 balls and roll out thin. Fry in a screaming hot pan for a couple mins on each side until browned.)

  • Vanessa
    3 years ago Reply

    5 stars
    Made this tonight and it was delicious! Loved the middle eastern flavours.

  • Jenny
    4 years ago Reply

    Seriously thinking about this as a centrepiece for Christmas. It looks soooo good.

  • Beth
    4 years ago Reply

    I’m doing a dinner party next week and – because i love this cauliflower so much – I’d like to to be the star of the show! But what would you recommend to serve alongside this?

    • Niki
      4 years ago Reply

      Hi Beth
      Fantastic
      Id serve with; crispy potatoes, a big salad and dips.

      Much love, Niki xx

  • Tia
    4 years ago Reply

    Made for dinner last night! Loved it! Cauliflower wasn’t as crispy as I would’ve liked but the flavour combo is SO GOOD!

    • Niki
      4 years ago Reply

      Hi Tia
      Fantastic – so happy you enjoyed.
      A tip is to baste the cauliflower more.
      Love
      Niki xxx

  • Sue
    4 years ago Reply

    This looks lovely Niki – thanks very much. Loving your new cook book too. X

  • DeLynn Dellarosa
    4 years ago Reply

    I don’t see where it says what temperature to bake the cauliflower?

  • Tammi Cummings
    4 years ago Reply

    Thank you so much for this! I bought 2 extra large caulks on Sunday so will be making this tomorrow.. can’t wait!

Let me know what you think below…

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