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A small picture of a whole roasted cauliflower with some chopped parsley on top
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4.74 from 19 votes

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.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Main Dish, Side Dish, Vegan Thanksgiving
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 107kcal
Author: Iosune

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

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