Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. It's a delicious side or main dish.
It's almost Christmas so I want to share with you guys some Christmas recipes during this month, like this delicious whole roasted cauliflower, which it's also perfect for Thanksgiving by the way.
Whole roasted cauliflower is a great alternative to any roast meat, so you can enjoy it as a main dish or side dish, it's up to you!
I always try to include some source of plant-based protein, any healthy carb and some veggies in every single meal. Besides, cauliflower is low in calories, and not very satiating, so I prefer to serve this as a side dish.
Many people I know don't like cauliflower and I think it's because they don't know how to make delicious recipes with this amazing veggie. I used to hate it as well, but it has become a staple in my kitchen and I couldn't live without it.
This recipe is not only for Christmas or Thanksgiving but also for any special occasion or even for everyday cooking because the cauliflower is ready to bake in just 5 minutes and then you just only need to bake it until golden brown.
How To Make Whole Roasted Cauliflower – Step by Step
- Preheat the oven to 350ºF or 180ºC.
- Mix all the ingredients in a bowl (except the cauliflower) until well combined (photo 1).
- Trim the base of the cauliflower to remove any green leaves and the woody stem and rub the marinade all over the cauliflower (photo 2).
- Then place the cauliflower onto a lined baking sheet and bake for 50-60 minutes or until golden brown (photo 3). I don't like my cauliflower super soft, just al dente, so feel free to bake it longer if you want.
- Remove from the oven, allow to slightly cool before serving and serve immediately (photo 4).
Pro tips
- Feel free to use oil instead of tahini (extra virgin oil is my favorite choice, but any oil will do). I would add about 3 tablespoon of oil and no water.
- Use any herbs or spices you want or have on hand.
- You could also add some minced garlic, but it burns easily, so keep that in mind.
- I like to use a basting brush to rub the marinade all over the cauliflower, but it's not necessary. You can also use your hands, a spoon or even a paper napkin.
- Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.
- If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.
- I've never frozen it myself, but I would chop the cauliflower and keep it in an airtight container in the freezer for 1-2 months.
Can you reheat whole roasted cauliflower?
Yes, you can. Preheat the oven to 350ºF or 180ºC and bake until warm throughout (ideally covered with aluminum foil).
You can also chop the cauliflower and reheat it in a skillet. Add some oil if necessary.
What to serve whole roasted cauliflower with?
Looking for more cauliflower recipes?
Did you make this whole roasted cauliflower recipe?
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Whole Roasted Cauliflower
Ingredients
- 2 tablespoon tahini, see notes
- 2 tablespoon water
- 2 tablespoon lemon juice
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large head of cauliflower
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Mix all the ingredients in a bowl (except the cauliflower) until well combined.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. I don't like my cauliflower super soft, just al dente, so feel free to bake it longer if you want.
- Remove from the oven and allow to slightly cool before serving. I added some chopped parsley on top, but it's totally optional.
- Keep leftovers covered in the fridge for up to 4 days.
Notes
- Feel free to use oil instead of tahini (extra virgin oil is my favorite choice, but any oil will do). I would add about 3 tablespoon of oil and no water.
- Use any herbs or spices you want or have on hand.
- You could also add some minced garlic, but it burns easily, so keep that in mind.
- I like to use a basting brush to rub the marinade all over the cauliflower, but it's not necessary. You can also use your hands, a spoon or even a paper napkin.
- Baking time may vary depending on your oven, the size of your cauliflower or how soft you want it.
- If your cauliflower is already golden brown, but not soft enough, cover with some aluminum foil and bake until soft.
- I've never frozen it myself, but I would chop the cauliflower and keep in an airtight container in the freezer for 1-2 months.
- I've improved the recipe by adding 2 tablespoon of water instead of 2 tsp.
Nutrition
Update Notes: This post was originally published in December of 2017, but was republished with new photos, step by step instructions and tips in December of 2019.
Anna Batchelor says
What am I doing wrong? I've tried this twice now encouraged by all the positive comments. The topping dries to a crust over the cauliflower in the oven which falls off when you try to cut it. Cauliflower cooked but pretty much unaffected by the topping.
What are others doing differently?
Does the topping somehow melt into the cauliflower for you?
Should I cover it to keep in moisture?
Make the topping wetter?
Help!
Iosune Robles says
Hi Anna. I’m sorry to hear it hasn’t worked out for you so far. The topping is meant to create a flavorful crust, but it shouldn’t completely fall off. You could try making the topping a bit wetter so it sticks better, or brushing it on in thinner layers. Covering the cauliflower for the first part of baking might help keep in some moisture too. Let me know if you give it another shot and I’ll be happy to help troubleshoot more!
Anne Pickett says
A beautiful dish, and so easy to make. Thank you.
Iosune Robles says
Thank you, Anne. I’m so happy you liked it. Simple and beautiful is always a win!
Tracy Taylor says
Yummy! I skipped the salt and there was still great flavor.
Iosune says
Hi Tracy! So glad you liked it 🙂
Paige D says
It's the first time making baked cauliflower though I've had it before. This was delish! 2 thumbs up!! Def going to be making it agin. Thanks so much for sharing your recipe
Iosune says
Hi Paige! Thank YOU 🙂
Soo says
GENIUS ! My least favorite part of cooking cauliflower is chopping it . . It gets everywhere and falls apart . This is the solution , also delicious 🔥 Thank you .
Btw I was wondering for step #5 you wrote : ". . . I added some chopped cauliflower on top, but it's totally optional. " I'm guessing it was the green stuff on top or did you mean to add more chopped cauliflower ? I'm so sorry if this is a dumb question I just skipped it lol
Iosune says
Hi Soo! It was a mistake, it's parsley, not cauliflower. Thanks for your comment and have a nice day!
Deborah Stietenroth says
This was so delicious. About halfway through it seemed to be drying out so since I was using a Corningware dish, I put the lid on. I added a little extra lemon juice before putting the lid on. It was so good. I am going to try it again using the balsamic vinegar glaze someone mentioned above and adding some fresh basil and parsley.
Iosune says
Hi Deborah! Sounds great 🙂