Whole Roasted Cauliflower

If you are not a cauliflower lover, we are almost positive we can convert you with this Whole Roasted Cauliflower Recipe. It is not only, but the presentation is absolutely stunning! After being quickly steamed, the cauliflower is slathered in an unbelievable sauce that is to die for. Grab a knife and slice it up right at the table and hear the oohs and ahhs.

What stands out

This gorgeous Whole Roasted Cauliflower recipe is a vegetarian or vegan’s dream dish. It’s beautiful, flavorful and substantial enough to eat on its own or as a side dish to a main protein. By steaming the cauliflower just for a few minutes, you will get a tender soft bite but it will not fall apart on you. And did we mention the sauce?! It is creamy, spicy and deeply flavorful, you will want to slather every vegetable in it!

How to Prepare Whole Roasted Cauliflower

Wash and cut the stem off your cauliflower so that it lays flat.

Add some water to a pot and then place the whole cauliflower inside with the lid on.

Now, steam it for 10 minutes on medium-low heat from the boiling point.

Meanwhile, make your sauce: In a mixing bowl stir together vegan mayo, hot sauce, salt and pepper to taste.

Finely mince 1 clove of garlic and then add it to the bowl.

Grate 3 tablespoons of Parmesan cheese and add it to the bowl along with 1 tablespoon pesto.

Now, place your steamed cauliflower onto a baking sheet lined with parchment paper and then use a pastry brush to slather it with your sauce.

Bake in a preheated 425F (220C) oven for 18-20 minutes or until golden.

Kitchen tip

This recipe is great for meal prep. You can have it steamed and dressed with the sauce and then bake when you’re ready to serve. It’s the following day as well.

Swaps

1. We love Vegenaise but any will work in this recipe.
2. You can make this vegan/dairy-free if you use vegan parmesan cheese or any plant-based cheese. Even some nutritional yeast will work.
3. Feel free to use any pesto you like (or leave it out). If you want a homemade pesto, our Basil Walnut Pesto is perfection!
4. Have fun with the herbs and spices in this Whole Roasted Cauliflower recipe. You could use paprika, garlic and onion powder and chili flakes as well.
5. You can cut up the cauliflower into florets after it’s baked and add it to tacos with guacamole.

Serve it with

• As a side dish with any main protein, such as Teriyaki Salmon Skewers Grilled Lemon Chicken Breast or Roasted Leg of Lamb (European Style).
• Keep the meal vegetarian or vegan and serve this Whole Roasted Cauliflower with a big, beautiful salad, such as our Wedge Salad or Simple Green Salad.
• Cut up the head into florets and use them as a flavorful filling to tacos or even on a pizza.

Questions

can we make this whole roasted cauliflower non-dairy?

Yes, you certainly can. use a non-dairy Vegenaise, non-dairy cheese and/or nutritional yeast.

can we make this ahead of time?

This recipe is great for meal prep. You can have it steamed and prepped and then bake when you’re ready to serve. It’s the following day as well. br

how should we store this whole roasted cauliflower?

Store it in the fridge covered with plastic wrap, or divide it into portions for lunch with any protein of choice.

can we make this in the air fryer?

If your mark air fryer is large enough, go for it! Make sure you read your owners manual for the cook time and temperature recommendations. Watch it as it cooks, since every appliance is different.

how should we serve this whole roasted cauliflower?

We like to bring the whole thing to the table and slice it up into wedges and serve it as a side dish to the main. You could also break it all up into florets and serve it that way. You can use it in tacos or wraps, serve it with a dipping sauce or on top of a salad.

Ingredients

Makes 4 servings

• 1 medium cauliflower
• ⅓ cup vegan mayo, any
• 1 teaspoon hot sauce, any you like
• 1 clove garlic, minced
• ½ teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 3 tablespoons grated parmesan cheese
• 1 tablespoon pesto, sun-dried tomato or any

Equipment

• Nakiri Knife
• Cutting Board
• Large Pot
• Mixing Bowls
• Rotary Grater
• Measuring Cups + Spoons
• Baking Sheet
• Parchment Paper
• Pastry Brush

Method

1. Wash and cut the stem off of the cauliflower so that it lays flat. Add some water to a pot and place your cauliflower. Lid on and steam it for 10 minutes on medium-low. 10 minutes from the boiling point.
2. In the meantime, mix together the remaining ingredients for your sauce.
3. Place your steamed cauliflower onto a baking dish lined with parchment paper and turn into Picasso by slathering it in your sauce.
4. Bake in a preheated 425F (220C) oven for 18-20 minutes or until golden. The timing will depend on the oven.