Whole Roasted Cauliflower is easy to make and would make a stunning holiday centerpiece for Thanksgiving, Easter or Passover. Serve this delicious and tender cauliflower dish as a gorgeous vegan main course or a delicious healthy side dish….a simple recipe that’s at home on every table.
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Stunning….and oh so tasty too! I could eat this entire whole roasted cauliflower myself, it’s so good! Whenever I make it for guests, they rave and always ask for the recipe.
This is such an easy cauliflower recipe and makes a lovely vegan main course. It’s so impressive and looks really fancy, especially if you line your platter with kale and carve it right at the table, then pour on some chimichurri sauce...wow! Make sure to report back after you do….I wanna hear all about the compliments.
Cast iron cauliflower with garlic and herbs….it’s easy, healthy, simple and you’re going to crave the tangy, caramelized flavors…trust me on this one, you’ll be making it all the time! Want to take this to the next level? Pass around a pitcher of this easy vegan gravy…OMG!
Why you’ll love this recipe
- Uses just 6 wholesome ingredients.
- SUPER easy to make….trim the cauliflower, whisk the marinade and baste….pop into the oven.
- Stunning vegan centerpiece dish….
- Made with whole, real foods….naturally vegan and gluten-free so everyone can enjoy it.
- Low-carb, yet hearty and satisfying.
- Tangy, tasty, caramelized perfection.
- Super affordable…one head of cauliflower plus some pantry staples.
- Ridiculously simple….but big on flavor.
- Garlic and herbs…need I say more?
Ingredients and Substitutions
- Cauliflower: The health benefits of cauliflower are numerous: cancer prevention, detox support, anti-inflammatory properties, antioxidant nutrients, cardiovascular and digestive support to name a few. Cauliflower is also an excellent source of vitamin C, vitamin K, folate, manganese, niacin and magnesium. Cauliflower is low on the glycemic index, low in calories, yet high in fiber making it a fantastic choice to fill up on.
- Olive oil: You could use water (instead of oil) to help incorporate all ingredients of the marinade together and then baste onto the head of cauliflower. The finished product won’t be as golden and crisp on the outside, but it will still be tender and tasty. If you do use water, turn the oven temp up to 425, and use convection.
- Mustard: I love the tang of the dijon mustard. You can substitute ground mustard seeds plus a Tablespoon of apple cider vinegar if needed. For Passover, just skip the mustard…I promise it will still be delicious.
- Lemon: Use the zest and the juice. Another layer of tangy flavor.
- Italian spices: If you don’t have a jar, mix it up yourself with a combo of any/all of the following dried spices: oregano, basil, rosemary, thyme, marjoram, sage.
- Garlic: Fresh garlic, either pressed or grated, is a super flavor enhancer in this recipe. Add garlic powder (not garlic salt) to the italian spices as an alternative.
How to Roast a Whole Cauliflower
First you’ll need to preheat your oven to 400 degrees. While the oven heats, prepare the head of cauliflower.
Cut off the bottom of the cauliflower with the goal to have it sit flat. Then, carefully slice into the core so that none of the florets fall off.
You just want to trim away the really dense, hard middle so everything is edible once you’ve baked the cauliflower head. Pull out the hard core, leaving the head intact.
Next step is to prepare the simple marinade. Whisk the olive oil, lemon zest and juice, pressed garlic, dijon mustard, Italian spices and sea salt together.
Keep whisking until everything is emulsified and very well mixed.
Place the prepared cauliflower upside down in a cast iron pan. You can also use a rimmed baking sheet lined with parchment paper. Brush the marinade onto underside, pushing it into the crevices.
Flip the cauliflower over to rest on the core and continue basting until surface all has some marinade. Set the remaining marinade aside. Place in the preheated oven and set the timer for 30 minutes.
Carefully remove from oven, and use the remaining marinade to baste the top of the cauliflower. Return to oven and bake for another 20 minutes.
Cauliflower is done when golden on the outside and tender when pierced with a fork. Check at the 50 minute mark. It may take as long as an hour total, depending on how large it is. Sprinkle with fresh herbs like thyme, oregano or chopped parsley.
Transfer to a cutting board or a serving platter to cut into wedges or steaks.
Serve warm or at room temperature. This roasted cauliflower dish also tastes great cold, straight from the fridge.
Debra’s Pro Tips
- CARVE IT AT THE TABLE….like a roast! Super fancy for the holidays! An awesome Thanksgiving Vegan Main Dish.
- Slice into wedges or steaks to serve.
- Make sure to wear a really good silicone oven mitt when you take the cast iron pan out of the oven. The heat will radiate right through a flimsy cloth one.
- Chop leftovers into florets and serve on top of a salad.
- Prep the cauliflower and baste with marinade in advance…up to the night before…and leave, covered, in the fridge.
- When it’s done, sprinkle with fresh herbs, like thyme, oregano or chopped parsley.
- Make my easy vegan gravy to drizzle over the top….it will take about 10 minutes and WOW is it good.
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📖 Recipe
Whole Roasted Cauliflower Recipe
Equipment
Ingredients
- 1 large head of cauliflower
Marinade
- ¼ cup olive oil
- 1 Tablespoon dijon mustard
- 1 lemon zested and juiced*
- 2 cloves garlic pressed or zested
- 1 ½ teaspoons italian seasoning*
- ½ teaspoon sea salt
Instructions
- Preheat oven to 400.
- PREP CAULIFLOWER FOR ROASTING: Cut cauliflower stem to be flush with the rest of the head. Pull off any remaining leaves. Then, carefully cut out the tough inner core, leaving the head in tact.
- MAKE THE MARINADE: Whisk together olive oil, mustard, lemon zest and juice, garlic, salt and italian seasonings until emulsified.
- Place cauliflower into cast iron skillet (or onto large rimmed baking sheet lined with unbleached parchment paper) core side up.
- Brush marinade into bottom and lower sides of cauliflower head. Flip so it’s resting flat on the base and continue basting, getting the marinade into the crevices of the cauliflower. Set aside remaining marinade.
- Place cast iron skillet into preheated oven. Set timer for 30 minutes. Leave oven on when timer goes off and pour remaining marinade over top of cauliflower, using brush to baste and catch the dripping marinade, pushing into crevices.
- Place back in oven and roast for another 30 minutes, until golden and tender when pierced with a fork.
- Cut the cauliflower into wedges or florets and serve warm or at room temp.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Alexandra
I love the simplicity of this delicious dish. It is a fantastic way to prepare cauliflower and makes a great table centrepiece. The marinade is so delicious – it has a vibrant flavour that works so well.
Debra Klein
Thank you….totally agree!
Kristina
This roasted cauliflower is amazing! I leave the garlic cloves whole and extra, stuffing them into the cracks 🙂 It’s delicious!
Debra Klein
That’s a great idea…I’ll have to try it next time.
Oscar
What a great recipe, I just love using cauliflower and roasting a whole head of it turned out so delicious. Thank you.
Jean
Healthy and delicious it goes well as a meal and side too, the marinade is perfect.
Debra Klein
Thanks….I love this marinade too.
Liz
I would’ve never thought about using the ingredients in this recipe with cauliflower. cant wait to make it!
Debra Klein
Oh Liz, you’re going to love this combo.
Freya
A fabulous recipe, and I love cauliflower cheese!
Sue
What a perfect idea for a holiday dish!
Amy Roskelley
This cauliflower was perfect for dinner! thanks
Debra Klein
Oh…we had tonight too…perfect every time.
Liz
We absolutely loved the flavor of this!
Natali
That looks delicious.
Kayla DiMaggio
This whole roasted cauliflower was delicious!
Debra Klein
So tangy….I could eat it every day.
Audrey
This turned out so good! I loved the flavors.
Debra Klein
Thanks Audrey….I love them too.
Aya
This was delicious and so easy to make! Definitely making this again!
Toni
This is really awesome!! A must-have for the holidays!! Thanks for the recipe!
Rosemary
I make this at least once a week. So good! Thank you.
Debra Klein
You’re welcome…that’s awesome.