FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.Best Whole Roasted Cauliflower

This juicy and flavorful Whole Roasted Cauliflower recipe served with my Cornbread StuffingMac and CheeseSweet 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 like my Lentil Loaf.

Whole Roasted Cauliflower Step by B=Step

How To Make Whole Roasted Cauliflower?

  1. Preheat oven 425 degrees F
  2. Spray casserole dish and set aside
  3. Trim and discard tough stems and cauliflower leaves, 
  4. In a medium bowl, mix vegan mayonnaise and dry seasonings to form a paste. 
  5. Place cauliflower in a bowl, smother mayonnaise paste all over the cauliflower head,  base and in between the florets as much as possible..
  6. Transfer cauliflower to the casserole dish. 
  7. Add potato and carrot chunks to the bowl and toss with the remaining mayo mixture in the base of the bowl. 
  8. Add seasoned potato and carrots to the casserole dish and place them around the cauliflower. 
  9. Cover the casserole dish with parchment paper and foil and bake for 1 hour.
  10. 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. 
  11. Before serving, smother cauliflower and vegetables with the gravy, garnish with fresh rosemary sprigs and serve.

Whole roasted Cauliflower

Other Cauliflower Recipes:

If you make this Whole Roasted Cauliflower recipe snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Categories

Nutrition

(Per portion)
  • Energy: 110 kcal / 460 kJ
  • Fat: 8 g
  • Protein: 4 g
  • Carbs: 8 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 1 h 30 min
  • Ready in: 1 h 50 min
  • For:
  • 6

Ingredients

Additional Ingredients

Instructions

  1. Preheat oven 425 degrees F. Spray casserole dish and set aside
  2. Trim and discard tough stems and cauliflower leaves, In a medium bowl, mix vegan mayonnaise and dry seasonings to form a paste. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Before serving, smother cauliflower and vegetables with the gravy, garnish with fresh rosemary sprigs and serve.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.