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Cauliflower isolated on white. Cauliflower macro. Collection. With clipping path.

June 18th, 2020

A Roasted Cauliflower Showstopper

Searching for a delicious vegetarian main for your summertime dinners? Look no further! A whole head of fresh cauliflower gets doused in olive oil and spiced, then roasted until golden outside and tender inside. Bonus: make it on or off the grill! Oven or barbecue methods both work perfectly. 

We’ve drizzled ours with a homemade tahini sauce, shower it with parsley and juicy pomegranate seeds, and served it over a Persian-style rice for a gorgeous dinner or lunch that everyone can enjoy. A great option for the gluten free crowd and the vegans and vegetarians.

Delicious warm or room temperature, this is an easy dish to make ahead and eat later. You can serve it up whole, sliced into cauliflower “steaks” or break it down, like we have done here. Then, just sit back and let it take centre stage.



For Cauliflower

  • Cauliflower
  • Farm Boy Himalayan Pink Sea Salt
  • Farm Boy Turmeric
  • Farm Boy Extra Virgin Olive Oil
  • Optional toppings: pomegranate arils, chopped parsley

For Tahini Sauce

  • Farm Boy Organic Tahini
  • Clove of garlic
  • Lemon juice
  • Salt
  • Ice water





  • Preheat oven to 425F.
  • Remove cauliflower leaves and cut the stem flat so the cauliflower sits without tipping over.
  • Drizzle generously with olive oil, sprinkle salt and turmeric over the entire cauliflower.
  • Place on baking tray and roast in the oven for 45 minutes until golden all over.





  • Start your grill and set the heat to medium. Allow the grill to preheat to approximately 400 degrees.
  • Prep cauliflower the same way as above.
  • Place in a grill basket for stability (or onto a baking sheet.)
  • Roast for 25-30 minutes or until fork tender and golden brown.

Tahini Sauce Method

Blend together tahini, lemon, salt and garlic to taste (a good starting point is ½ cup of tahini and 2Tbsp lemon juice.) Add ice water while blending until consistency is thin enough to pour.

Drizzle sauce over cauliflower for serving with another glug of olive oil and some fresh pomegranate arils and chopped parsley. Enjoy!


Do you have a favourite veg-centric main dish? How do you pull out all the stops for meatless Monday? We’d love to hear it!



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