whole roasted cauliflower

This simple, Whole Roasted Baby Cauliflower is perfectly charred on the outside and tender in the middle. Made with just four ingredients – salted water, extra-virgin olive oil, coarse sea salt—and cauliflower.

Whole Roasted Baby Cauliflower

cauliflower

water

salt

olive oil (divided)

serve with tahini (optional)

Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.

Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved.

Add the cauliflower, placing something over the cauliflower to keep it submerged.

Boil until very tender, 12 to 13 minutes.

Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.

Use a brush and brush the cauliflower with olive oil all over. Sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.

Broil 2 minutes. Serve hot.

Whole Roasted Cauliflower with Zaatar Spice and Tahini Sauce- a healthy vegan side dish bursting with Middle Eastern flavor. Easy and delicious! Allow 90 minutes roasting time!

Whole Roasted Cauliflower with Tahini Sauce 

olive oil, divided

zaatar spice

Batch TAHINI SAUCE

Trim the cauliflower &#8211; either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom  so it stands up straight.

Place it in an ovenproof skillet or dutch oven. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice.  Pour one cup of water into the bottom of the pan. 

Cover tightly with the lid or foil and bake for 45-60 minutes- or until tender all the way to the middle, when pierced with a knife. Smaller cauliflower heads may only take 45 minutes, larger can take up to 60.

Make the Everyday Tahini Sauce! Follow the link to the recipe.

Very carefully take the lid or foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is&#8230; please no pale cauliflowers here!!!

Remove from the oven and sprinkle more zaatar if you like, fresh herbs, optional aleppo chili flakes,  and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side.

If i could give this 10 stars I would. Exquisite.

So good.  Loved the presentation of keeping it whole and roasting upright

I overcooked the cauliflower, but the family loved it.  The tahini sauce is soooo good.

Can i prepare the whole roasted cauliflower with dukkah spices instead of  zaatar spice because of its unavailability during the lockdown. TIA.

My Family LOVE it Wonderful and easy recipe .The Tahini sauce it is easy to make and taste good with another’s veggies too.
Thank You so much

I did that 2 days ago, and again my husband and me, we love it!
Super easy to do. Flavors were amazing!
Thank you so much for the recipe!

I seriously can’t stop making this! It’s super easy and SO good. I made it for some friends last week and they loved it too. I’ve been making it with sautéed greens or salad on the side. It ends up on my grocery list most weeks because it’s so simple and satisfying. Thanks for another great recipe!

This was so delicious, my family ate the whole thing in one sitting. We made it again the very next night! I also tried chopping the cauliflower and tossing with the oil and spices and it wasn’t as good.

This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You're going to love it. Recipe yields 4 servings.

Turmeric-Spiced Whole Roasted Cauliflower

cauliflower (2 pounds)

extra-virgin olive oil, divided, plus more for drizzling

lemon juice,

spring greens

herbs

pine nuts almonds

salt and black pepper

milk Greek yogurt

olive oil

lemon juice

garlic clove,

cumin

coriander

turmeric

maple syrup

fine sea salt

cayenne pepper

Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.

Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.

To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.

Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.

Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.

In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.

Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

Can this be made without yogurt? Looks awesome!

I made it last night using So Delicious plain unsweetened coconut yogurt, and it was absolutely delicious!

Love your recipes....this one particularly. Yummy....

I made the cauliflower tonight (without the pine nuts and salad greens) and it is a terrific recipe!  I’ve always wanted to roast a whole cauliflower, it looks so spectacular.  And this was so easy and so tasty. My husband especially liked the sauce (and it’s ‘just’ yogurt. Wow!) I’m looking forward to reading the cookbook - there’s a long holds list and I’m at the end right now, so it won’t be soon. In the meantime, thanks for the preview of the cookbook.

I made a dairy free version of this roasted cauliflower using silk brand soy plain yogurt, which is a staple in our house.  It was delicious!  We had leftover sauce that we added to quinoa and roasted vegetables for a second tasty meal.

Wow, yum! I kept going back for another serving! Even my husband, who is not a big cauliflower guy, thought it was pretty good!

I agree, this is as fun to make as it is to eat!  Brava!

Made this for a dinner party last night and it was very good. I liked the combination of flavors. My cauliflower started to get a little too brown after the first 45 minutes so I tented it with foil until the last stage of cooking. It looks impressive when presented at the table whole. Thanks!

Loved this recipe.  I was short on time so rather than cook the whole cauliflower I broke it up into pieces.  It was delicious!

Unbelievably delicious, and we're not vegetarians! As the cauliflower is cut into large pieces, it feels like a really substantial meal. I didn't have turmeric so substituted it with an additional 1/4tspn cumin. It was so good, i'm scared to do it with turmeric now! Served it with fermented ginger beets and mixed leaf salad topped with avacado, all on a large serving platter. The hot pink, green and cream looked amazing

Hiya this was yummy! Made it with dairy free Soya Yoghurt and it was super good

This was the recipe that made me super interested in getting Jeanine's new book. It's so unique and stunning. I got the book and made this recipe today but I wanted to leave a comment on this original post awing over it. It was so easy to make. I served it over brown rice to catch the extra sauce, and I use unsweetened coconut yogurt to make the recipe vegan (worked great). I may request my SO make this for my next birthday dinner. It was incredible!

I made this recipe tonight and it was divine! I paired it with steamed green beans and a protein. So tasty and lemon zesty. Thank you for sharing...

I have made this twice in the last two weeks. My daughter and I love it. I may bring it to Thanksgiving, maybe two heads. I’m wondering if you’ve ever puréed and made soup out of it. Seems like it would taste perfect that way.

Taste is perfect !   Thank you for a special addition to my veg recipes

This recipe blew my husband and mine socks off. We loved the lemonany tartness of the sauce. The only thing I added to the sauce was 1/4 tsp of paprika for added kick and more garlic. We served this on a bed of brown rice and fresh cilantro. My husband asked me to make this again.

I used cashew cream in place of the yogurt and it was phenomenal! I would highly suggest this substitution to anyone who wants to make this recipe dairy free, or just try something different :)

Check out this easy recipe for bacon-wrapped cauliflower from Delish.com.

Bacon-Wrapped Cauliflower

c. extra-virgin olive oil

Kosher salt

(10-oz.) package

eggs,

green onions, thinly sliced

garlic,

c. shredded cheddar

cream cheese,

c. panko

c. grated Parmesan

lb. bacon

My Cauliflower fell apart when par boiling. I recommend shorter time or not boiling at all.

So tasty! I also use the spinach stuffing for chicken breasts!

To make it keto friendly crush pork rinds & use instead of bread crumbs

The flavors were fantastic together but too much garlic for me. I had a very difficult time piping and had to stuff the filling in with a plastic knife. I’ll try it one more time before I write it off my list forever. Make sure all of your ingredients are room temp before putting the filling together to make it easier to pipe. 
I put this information into a nutrition calculator, omitting the olive oil.  I don’t believe much was absorbed. I don’t believe the numbers truly reflect the nutritional analysis because you cannot determine exactly how much filling each serving has and I did not use 12 slices of bacon.     
                                             1/2 recipe of filling
Calories      837                     Cal              429
Fat              65.00 g                Fat            32.39 g
Carbs         20.64 g                Carbs        13.82 g      
Sugar            5.52 g                Sugar         4.15 g
Protein       43.38 g                Protein    22.56 g
Sodium  5570.08 mg            Sodium    2794.87 mg

I re-entered information to reflect closer to the ingredients that actually went into the prep of my cauliflower. I only used half of the filling. The numbers on the right are 1/2 the recipe of filling.

Amazing! Really good using chicken breasts instead of cauliflower too!

Sooooooo good! The cheesy spinach stuffing is also yummy in chicken!  Recipe was easy to follow, worked perfectly and looks impressive on the serving plate!

https://streaming.hearstdigitalstudios.com/a06a25e7-8b46-4aca-9cd7-4adf31ec5d7d/video_rover_16x9_1080p_hd_1553527121_16663.mp4

Think cauliflower is boring? Think again. This one's wrapped with bacon and stuffed with delicious herbs and cheese. We're in love.

This Bacon-Wrapped Cauliflower Is A GAME. CHANGER.

Oven roasted whole cauliflower made with potatoes, carrots, and a delicious gravy.

Whole Roasted Cauliflower

vegetable stock

soy sauce (I use low sodium)

maple syrup (optional, for sweetness)

Worcestershire sauce (*)

garlic powder

onion powder

parsley

thyme

sage

smoked paprika

pepper

cornstarch

carrots (chopped)

potatoes

In a medium-sized pot, whisk together all of the gravy ingredients&nbsp;EXCEPT for the cornstarch &amp; water.&nbsp;

Bring to a boil and then turn down to a simmer on medium-low heat for 5 minutes.&nbsp;(This will allow all the flavors to marry.) Remove from the heat.

In a separate&nbsp;bowl, whisk together the cornstarch and water to make a cornstarch slurry.

Once the pot is no longer simmering, slowly whisk the cornstarch slurry into the gravy a little at a time. Going slow will ensure that no clumps form.

The gravy will begin to thicken as soon as the cornstarch is whisked in. Put the pot back on the stove and return to a simmer for an additional 3 minutes.

The Gravy

Preheat oven to 450°F. 

Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center. Be careful not to overcrowd the dish.

Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy.&nbsp;

Place cauliflower right-side up and brush more gravy on the top to cover it (about 1/3 to 1/2 cup)

Add 1/2 cup of vegetable stock to the bottom of the dish (this will help steam the veggies.)&nbsp;

Pour about a 1/3 cup of gravy over top of the potatoes and carrots.

Cover the dish tightly with a lid or aluminum foil and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.

Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes (uncovered), brushing with more gravy halfway again.&nbsp;

Remove from the oven and serve while hot.&nbsp;

The Roast

https://content.jwplatform.com/videos/yjBnFml9.mp4

Indian-inspired, Whole30-friendly riff on my popular Whole Roasted Cauliflower recipe! It’s a showstopper vegetable dish that will delight your vegan and omnivore friends alike!

Tandoori Whole Roasted Cauliflower

cauliflower head (about 2 pounds)

full-fat coconut milk (plain coconut yogurt)

tandoori spice mix (no salt added)

Diamond Crystal kosher salt

Flake finishing sea salt (optional)

Heat the oven to 375°F and place a rack in the middle position.

Grab the cauliflower head and trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.

In a large bowl, whisk coconut milk, tandoori spice, lemon juice, and ½ teaspoon Diamond Crystal kosher salt. (Got a bottle of Tandoori marinade? Simply measure out ½ a cup of it.)

Place the cauliflower head bottom side up in the dish or pan you are going to roast it in. Pour some of the tandoori marinade all over the bottom of the cauliflower and use a pastry brush to paint it evenly on the surface.

Flip the cauliflower over and pour the rest of the tandoori marinade over the top and paint the top until it is completely covered.

Cover the pan tightly with aluminum foil. (You can also put a layer of parchment between the foil and cauliflower if you prefer.)

Put the skillet on the middle rack in the oven. Cook for 30 minutes, covered.

Remove the foil from the skillet. Baste the top of the cauliflower with the sauce in the pan and roast for an additional hour in the oven, uncovered. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven.

Transfer the cauliflower head to a cutting board or platter and sprinkle with your favorite flake finishing salt for crunch and salinity!

Roasting cauliflower brings out the gentle nutty taste and makes a great snack or side dish. The miso paste caramelizes as the cauliflower chars and browns, elevating the flavour of this vegetable from mild to punchy and moreish.

Ginger Miso Roasted Cauliflower and Miso Soba Soup

cauliflower (washed, leaves removed and reserved)

tbsp white miso paste

tbsp extra virgin olive oil

tsp ginger

cauliflower leaves (or spinach

(300 milliliters) mushroom stock (or vegetable stock)

ginger

soy sauce (or tamari)

(150 grams) chestnut or shiitake mushrooms

carrot

oz (200 grams) soba noodles

sesame seeds

Preheat the oven to 400F / 200C.

Separate the cauliflower florets and stalk from the leaves and set the leaves aside for the soup (or use kale or spinach if your cauliflower didn&#039;t come with leaves). Wash well then cut the florets and short white stalk into large bite-sized chunks.

Whisk the miso paste, oil and ginger in a large bowl to combine, then toss the cauliflower pieces in the dressing to coat.

Place the cauliflower pieces in a single layer on a baking tray and roast for 15 minutes, then flip each piece over. Roast for a further 10-15 minutes until soft, slightly dark and caramelised.

For the Miso Roasted Cauliflower

Strip the dark thin leaves from the cauliflower leaf stems and slice. Chop the thicker pale stems into 1cm slices. Set aside. (or use kale or spinach)

Heat the mushroom stock in a large pan and bring to the boil along with 1 cup (250ml) of water.

Meanwhile, slice the mushrooms and julienne the carrot (cut into thin strips).

When the stock has just reached the boil, reduce the heat and add the miso paste, ginger, soy sauce, mushrooms, carrot, cauliflower leaves and stems. Allow to simmer for 10 minutes.

Meanwhile cook the soba noodles according to packet instructions, about five minutes, then drain and rinse under cold water.

Divide the noodles into bowls and top with the miso soup then sprinkle with sesame seeds. Serve immediately alongside the miso roasted cauliflower.

For the Miso Soba Soup

This Balsamic Glazed Roasted Cauliflower from Delish.com is like a tricked vegan roast chicken dinner!

Balsamic Glazed Roasted Cauliflower

c. cherry tomatoes

red onion,

lb. green beans,

kosher salt

c. balsamic vinegar

c. brown sugar

tbsp. fresh chopped parsley, for garnish

Preheat oven to 400°.&nbsp;Cut the leaves and stem off the cauliflower so it sits flat. Place in a large baking dish and surround with tomatoes, onion wedges, and green beans. Season veggies with salt and coat with oil.

In a small saucepan over medium heat, whisk together balsamic and brown sugar. Bring to a boil, then immediately reduce to a simmer. Let simmer until reduced by half, about 15 minutes. Brush glaze all over cauliflower, reserving some for basting.

Roast until golden and tender, about 1 1/2 hours, periodically basting with glaze.&nbsp;

Garnish with parsley before serving.&nbsp;

We made this without the green beans which I did not have on hand and used it as a side dish rather than main course.  It was quite good!  I did have to boil and then simmer the sauce a bit longer than the recipe states to get it to thicken.

Not to great, Very basic and the choice of Vegetables did not Jive the way we expected.

https://streaming.hearstdigitalstudios.com/manual_upload/593ad708d559304f861bcacb/mp4/Balsamic_Roasted_Cauliflower_-_FINAL_FULL_1497028373_4000_hd_v3.mp4

We'll take this crazy flavorful, vegan dish over a roast chicken any day.

(relaxing electronic music) - [Man] I happen to think the cauliflower more beautiful than the rose.

Celebrate the holidays with this festive whole roasted cauliflower. This delicious entrée is slathered and cooked in a sage and oregano spiced gravy and served on a bed of grains or roasted vegetables for the perfect vegan and gluten-free meal. 

Top 10 whole roasted cauliflower recipes from across the web

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Whole Roasted Baby Cauliflower

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Whole Roasted Cauliflower

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Balsamic Glazed Roasted Cauliflower

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Whole Roasted Cauliflower

Top 10 whole roasted cauliflower recipes from across the web

The most viewed whole roasted cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Roasted Baby Cauliflower

Whole Roasted Cauliflower with Tahi...

Turmeric-Spiced Whole Roasted Cauli...

Bacon-Wrapped Cauliflower

Whole Roasted Cauliflower

Tandoori Whole Roasted Cauliflower

Ginger Miso Roasted Cauliflower and...

Balsamic Glazed Roasted Cauliflower

Whole Roasted Cauliflower w/ Onion ...

Whole Roasted Cauliflower

The most viewed whole roasted cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine