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This juicy and flavorful Whole Roasted Cauliflower recipe served with my Cornbread Stuffing, Mac and Cheese, Sweet Potato Pie will be a huge hit. It’s a day before Thanksgiving but this cauliflower roast is a great last minute addition to your holiday menu that will be remembered by your guests for years to come.
How To Make Whole Roasted Cauliflower
- Preheat oven 425 degrees F
- Spray casserole dish and set aside
- Trim and discard tough stems and cauliflower leaves,
- In a medium bowl, mix vegan mayonnaise and dry seasonings to form a paste.
- Place cauliflower in a bowl, smother mayonnaise paste all over the cauliflower head, base and in between the florets as much as possible..
- Transfer cauliflower to the casserole dish.
- Add potato and carrot chunks to the bowl and toss with the remaining mayo mixture in the base of the bowl.
- Add seasoned potato and carrots to the casserole dish and place them around the cauliflower.
- Cover the casserole dish with parchment paper and foil and bake for 1 hour.
- Meanwhile, prepare the Vegan Gravy and set aside. After 1 hour, remove the cover and reduce oven temperature to 400 degrees and bake for about 20 minutes or until vegetables are tender and golden Brown.
- Before serving, smother cauliflower and vegetables with the gravy, garnish with fresh rosemary sprigs and serve.
Other Cauliflower Recipes:
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- Energy:
- 110 kcal / 460 kJ
- Fat:
- 8 g
- Protein:
- 4 g
- Carbohydrate:
- 8 g
Ingredients
- 1 medium whole cauliflower head, leaves and hard stem removed
- 1/2 cup vegan mayonnaise
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
Additional Ingredients
- 1 batch Vegan Gravy
- Fresh sprigs of rosemary, for garnishing
- 2 medium potatoes, scrubbed and chopped
- 2 medium carrots, washed and chopped
- Preparation:
- 20 min
- Cooking:
- 1 h 30 min
- Ready in:
- 1 h 50 min
Instructions
Preheat oven 425 degrees F. Spray casserole dish and set aside
Trim and discard tough stems and cauliflower leaves, In a medium bowl, mix vegan mayonnaise and dry seasonings to form a paste.
Place cauliflower in a bowl, smother mayonnaise paste all over the cauliflower head, base and in between the florets as much as possible..Transfer cauliflower to the casserole dish.
Add potato and carrot chunks to the bowl and toss with the remaining mayo mixture in the base of the bowl. Add seasoned potato and carrots to the casserole dish and place them around the cauliflower.
Cover the casserole dish with parchment paper and foil and bake for 1 hour. Meanwhile, prepare the Vegan Gravy and set aside. After 1 hour, remove the cover and reduce oven temperature to 400 degrees and bake for about 20 minutes or until vegetables are tender and golden Brown.
Before serving, smother cauliflower and vegetables with the gravy, garnish with fresh rosemary sprigs and serve.
This was a great recipe and the gravy was so delicious. But I too double the vegan mayonnaise paste, to make enough to go the veggies.
Thank you Camille, I’m going to go ahead and increase the mayo in the ingredient list so other readers might benefit. Thank you for sharing your adjustments.
This recipe is incredibly amazing! It was all I could do to stop myself from eating the whole pan. This just as tasty without the gravy as it is with it. I did make a couple changes. First, to “smother” the cauliflower with the mayo mix, I had to quadruple that part of the recipe, but I had none left over for the other veggies. So I threw in some halved Brussels sprouts, olive oil, and the other seasonings with the potatoes and carrots and moved on. I did make some changes to the gravy recipe too, but I’ll leave those on the recipe itself. In a word: YUMMY!
Wow Debi, thank you for your feedback. I’m so happy you enjoyed it.
I love all your recipes and I can’t wait to try this one. It sounds so flavorful.