This whole grilled cauliflower is a stunning centerpiece that’s perfect for a Christmas feast, offering a vibrant and flavorful alternative to traditional roasts.

Looking for more vegan main dishes for festive holiday dinners? Than take a look at my stuffed pumpkin with lentils. Or my whole grilled watermelon.

The cauliflower, charred and caramelized on the grill, takes on a smoky depth while remaining tender on the inside. It’s served with a luscious beetroot-tahini sauce, blending earthy sweetness with creamy nuttiness. Pickled onions add a zesty brightness. Roasted hemp seeds provide a delightful crunch and nutty aroma. Cut at the table for a dramatic presentation, this dish is not just a meal but a festive showstopper, bringing together bold colors and flavors to delight your guests.

Cauliflower

I used an organic cauliflower. Those are usually also a bit smaller. That makes it easier to pre-cook it whole in the pan. Save the leaves. You can make delicious stock from them.

Tahini

Tahini is sesame paste. It is made by grinding sesame seeds for a long time. First flour is created, then the oil is released and paste is created.

Whole grilled cauliflower with a red beet tahin sauce with onions and seeds on a pink plate

Whole grilled cauliflower with red beet tahin sauce and pickled onions

ME (Marjolein Eikenboom)

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Whole grilled cauliflower for a stunning centerpiece that’s perfect for a Christmas feast. A vibrant and flavorful alternative to traditional roasts. The cauliflower is grilled in the oven. It’s served with a beetroot-tahini sauce, pickled onions and oasted hemp seeds. Cut at the table for a dramatic presentation.

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Prep Time 15

Cook Time 40

Total Time 55

Free from (speudo)grains, beef, chicken, ferment, legumes, nightshade, nuts, oils, peanuts

Diet Medical Medium, paleo, vegan

Dish & season Christmas

Cuisine American, European

Course dinner

Servings servings

Calories 183

Equipment

oven at 390F or 200C
ovendish
ceramic non-stick pan
cooking pot
small kitchen aid or (immersion) blender
bowls
scharp knife
sieve
large plate for setving

Ingredients

Cauliflower

1 cauliflower
5 tablespoon extra virgin olive oil
1 teaspoon paprika powder
1 teaspoon ground coriander seeds
½ teaspoon ground cumin seeds
½ teaspoon chili flakes
¼ teaspoon black pepper

Sauce

1 red beet
2 tablespoon tahini
2 cloves garlic
1 teaspoon chili flakes
4 tablespoon extra virgin olive oil
1 lemon

Toppings

1 red onion
1 lemon
1 tablespoon maple syrup
2 small handsful hempseed
2 small handsful mixed nuts
Celtic sea salt to taste

For strict paleo en free from nightshade

NO paprika powder and chili flakes

Instructions

Cauliflower

Boil the cauliflower whole for 20 minutes. Then let it cool a bit.
Preheat the oven to 390F or 200C.
Make a marinade of the oil and spices. Let some of the oil drip into the cauliflower. Take the rest in your hands and massage the cauliflower.
Place in an oven dish. Place the disbin the oven for 40 minutes.

Onion

While the cauliflower is cooking: cut the onion into thin half rings.
Squeeze a lemon, mix with the maple syrup and add to the onion. Set aside to marinate.

Sauce

While the cauliflower is cooking: cut the beetroot into pieces and steam or boil for 20 minutes. Save the cooking liquid.
Peel the garlic, cut into pieces and put in the food processor or a cup ( to mix with a hand blender.l).
Add the beetroot, tahini, olive oil, juice of the lemon and chili flakes. Mix until smooth
Test if the sauce is thin enough to 'run' a bit. You want the sauce to remain on the cauliflower a bit and to slowly run out. If it needs to be a bit thinner, you can add the beetroot cooking liquid.