Whole Roasted Cauliflower

This easy eye-catching Whole Roasted Cauliflower is full of all the flavors of traditional Thanksgivings roast Turkey minus the meat.  Seasoned whole roast cauliflower with herby potatoes and carrots smothered with indulgent gravy is the perfect centerpiece for your Thanksgiving or Christmas feast. 

Whole Roasted Cauliflower
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 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:

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Categories

Course:
Cuisine:

Nutrition

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

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.

Michelle Blackwood

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.

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15 Comments
  1. Charity
    July 7, 2019

    This was amazing! I didn’t have the mayo, but I did have vegan sour cream so I used that instead. Turned out great. Non-vegan family members loved it too.

  2. Mindy
    June 30, 2019

    This recipe was delicious! Next time will wash the cauliflower and allow to dry out well before putting in the recipe…but loved it! We used the gravy on the side – and plan to use that recipe for mashed and baked potatoes – has a terrific flavor! Thank you for the healthy, delicious – main meal!

    • Michelle Blackwood
      June 30, 2019

      You are welcome Mindy, that’s a great idea to dry the cauliflower out. I’m happy you enjoyed it.

  3. Rhonda
    April 30, 2019

    Today I made this at lunchtime to eat for dinner. I just wanted to taste it and ended up eating almost half by myself! And I still haven’t even made the vegan gravy yet! The way things are going I should probably make the gravy for something else because this isn’t going to last!

    • Michelle Blackwood
      April 30, 2019

      Hahaha Rhonda, you are cracking me up! On a serious note, I really appreciate your feedback and you taking the time to let me know you enjoyed my recipe. I hope you make the gravy.

  4. Adrienne Brown
    January 22, 2019

    Wow, Michelle as you know my family is not vegan. But, we love vegetables and I am always try to find new ways to cook them. Following your steps, with just a few ingredient adjustments I prepared this dish. Let me tell you, that the family ate as if they were starving! It was absolutely delicious! My daughters who doesn’t usually like cauliflower, I thought that she would eat the entire thing. Good thing I made two! My husband, finished most of the second one off! A definite hit in our house!!! Thank you!

    • Michelle Blackwood
      January 22, 2019

      Adrienne thank you for your feedback, I’m so happy your family enjoyed it especially your daughters. I appreciate you sharing your experience.

  5. Turquesa Jones
    January 12, 2019

    Another hit!!

    My non-vegan 7 yr old son smelled this in the oven and thought it was chicken. He was disappointed to find it was cauliflower, but I convinced him to taste it anyway. I went upstairs and came back down 15 min later to find half the cauliflower missing :)

    Flavorful and delicious! You never cease to amaze. Thank you Michelle!

    • Michelle Blackwood
      January 13, 2019

      Wow this is such an inspiring comment, I’m so happy your son gave it a try and loved it. Thank you very much for your feedback. I really appreciate it.

  6. Camille
    December 5, 2018

    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.

    • Michelle Blackwood
      December 5, 2018

      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.

  7. Debi
    December 3, 2018

    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!

    • Michelle Blackwood
      December 9, 2018

      Wow Debi, thank you for your feedback. I’m so happy you enjoyed it.

  8. Catherine
    November 23, 2018

    I love all your recipes and I can’t wait to try this one. It sounds so flavorful.