Whole Roasted Cauliflower

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?

• Vegan Meatloaf
• Vegan Shepherd's Pie
• Vegan Stuffing
• Smashed Potatoes
• Vegan Mashed Sweet Potatoes

Looking for more cauliflower recipes?

• Buffalo Cauliflower Wings
• Vegan Cauliflower Soup
• Cauliflower Steak
• Vegan Cauliflower Fried Rice
• Vegan Cauliflower Pizza Crust

Did you make this whole roasted cauliflower recipe?

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Whole Roasted Cauliflower

Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. It's a delicious side or main dish.

4.69 from 16 votes

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Course: Main Dish, Side Dish, Vegan Thanksgiving

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 4

Author: Iosune

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Ingredients 

½x1x2x

• ▢ 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

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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 cauliflower 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

Serving: 1serving | Calories: 107kcal | Carbohydrates: 14.5g | Protein: 6g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 196mg | Fiber: 6.7g | Sugar: 5.8g

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.