Whole Roasted Cauliflower Recipe

The best Whole Roasted Cauliflower Recipe! This easy vegan entree is naturally gluten-free, keto, and low-carb. Baked to tender and moist perfection, this budget-friendly vegetarian dish is made with just 3 ingredients including a head of cauliflower, olive oil, and a smokey Middle Eastern-inspired rub.

The ultimate meatless entree, easy, fool-proof, hearty, and delicious! Whole roasted cauliflower is a staple on restaurant menus but is a perfect budget-friendly dish you can make right at home. Slow-roasted cauliflower with its smokey and crusted outside, moist and tender inside, is a visually striking dish that will be the star of the dinner table. Loved by vegetarians and meat-eaters, you can customize this humble veggie for any flavor profile or menu theme.

The Perfect Meatless Entree

A staple vegan entree you should have in your recipe repertoire. You can customize it in so many ways with sauces, seasonings, or serving small portions for a delicious vegetable side dish! Whole roasted cauliflower is packed with nutrients, vitamins, antioxidants, and fiber and is low-calorie (25 calories per raw cup), low-carb (2g net carbs per raw cup), and even 2g of protein. A hearty, "meaty", and delicious option even the meat-eaters will love! This basic whole roasted cauliflower recipe is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Corn-Free, Coconut-Free)
• Keto & Paleo
• Sugar-Free
• Kid-Friendly
• Healthy, Quick, & Easy, Budget-Friendly
• Great Dinner, Holiday Entree, or Side Dish

The Best Way To Cook Cauliflower

With various cooking techniques out there, how do you know which one yields the best results? The different techniques to prepare a whole cauliflower head include par-boiling the cauliflower first (too much work), roasting it in a skillet with some water to steam it in the oven, or placing a separate pan of water on the bottom rack of the oven  (great crust, but not quite tender enough inside), and roasting it in a covered Dutch oven (overly mushy and inconsistent browning on the outside). By taking the best parts of each method you can create the perfect roasting technique for a crispy browned crust and tender soft inside.

Basic Ingredients

• Whole Cauliflower Head: Not too large or too small, about 2 pounds is the perfect size for an even roast and 4-6 servings.
• Olive Oil: A good quality olive oil for roasting. You'll be using the oil to brush over the entire head of cauliflower to keep it moist and tender.
• Seasonings: Always start with salt and pepper, but from there you can use any dry rub of choice! I used Middle Eastern-inspired spices including smoked paprika for a smokey roasted flavor (and my secret ingredient), cumin, garlic powder, and onion powder.

Flavor Variations

• Cheesy: Use some vegan parmesan or nutritional yeast for a cheesy cauliflower head!
• Spicy: You can go crazy with brushing on hot sauce or harissa or using cayenne, chipotle, or chili powders.
• Buffalo: Swap the olive oil with melted vegan butter before brushing on buffalo sauce and then add more after roasting.
• Herby: Use an Italian herb blend with dried parsley, basil, and oregano.
• Curry: Curry powder and garam masala are a great start for Indian Inspired flavors!

How To Make Whole Roasted Cauliflower

1. Preheat your oven and prep your cauliflower head by trimming away the leaves at the bottom and cutting off the thick stem so the cauliflower can sit flat. Don't chop off too much as you want to keep the head intact.
2. Drizzle the olive oil over the head of cauliflower and use your hands to rub it in all crevices, making sure the entire head is thoroughly coated (even the bottom). Then sprinkle on the seasonings you are using and rub them into the cauliflower as well.

3. Place the cauliflower in a cast iron skillet or heavy-bottom baking dish and cover the skillet with a sheet of foil.
4. Roast the covered cauliflower in the oven for 30 minutes then remove the foil.

5. Roast the whole cauliflower for an additional 35-50 minutes until the outside is crisp and golden brown.
6. Remove the cauliflower from the oven and allow it to cool slightly so it's safe to touch before transferring it to a platter to slice and serve.

Cooking Tips & Tricks

• When prepping the head of raw cauliflower, give it a light rinse, but make sure you pat it completely dry before adding oil. You don't want to soak the cauliflower in water before roasting either.
• If you are using a sauce instead of a dry rub, brush on a thin coating before roasting so the flavor can seep into the cauliflower, but be careful not to add too much and make the cauliflower mushy. Add additional sauce after you take the cauliflower out of the oven instead.
• When adding dry seasonings to the cauliflower head, flip it over and turn it around so you get a more even sprinkle of seasonings.
• For a more al dente texture, roast the cauliflower uncovered for less time, about 35-40 minutes. For a softer texture, roast longer for 50-60 minutes.
• You'll know the cauliflower is cooked through when a sharp knife can slide in and out without any resistance.

How To Store Leftovers

While whole roasted cauliflower is best served right away while it's still crispy on the outside, chilled leftovers are still delicious! The cauliflower will get softer and the texture will change, making it perfect to enjoy cold, over salads, in wraps, or bowls.

• Storage: Once cooled, place leftovers in an airtight container in the fridge for up to 4-5 days.
• Reheat: Reheat leftovers in small portions on the stovetop, in a small saucepan or skillet, over medium-low heat, until warmed through. You can also reheat an uncut head in a 350°F oven until warmed through. Alternatively, you can always heat an individual portion in the microwave or just eat it cold!
• Freeze: It is freezer-friendly to a point, but once thawed and reheated, your cauliflower will be much softer. Place the cauliflower in an airtight container or storage bag, wrapped in plastic and foil for up to 3-4 months. Reheat from frozen in the oven or let thaw overnight in the refrigerator before reheating according to the instructions above (it will be mushier if thawed first).

What To Serve Whole Roasted Cauliflower With

Serve your whole roasted cauliflower as a main dish on the holiday table with sides like gluten-free stuffing, corn casserole, roasted carrots, or vegan mac and cheese! Pair it in salads, sandwiches, or rice/grain bowls. You can even serve it as a side dish with proteins like roasted chicken or slow cooker chicken! When it comes to sauces, try this vegan nacho cheese, BBQ sauce, or soy-free teriyaki sauce!

 

More Cauliflower Recipes:

• Grilled Ginger Cauliflower Steaks
• Whole Roasted Cauliflower with Black Sesame Yogurt Sauce
• Buffalo Cauliflower Wings
• Golden Cauliflower Puree
• Vegan Alfredo Sauce
• Vegan Cauliflower Lentil Loaf

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Meat never has to be the center of the table when you know how to cook and dress up humble veggies like the almighty cauliflower!

So tell me:

+ What's your favorite way to use cauliflower? Growing up, I always loved it raw and dipped in ranch!

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