5.03

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
PrintCategories: / Courses: Cuisines: Seasons: /
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. 

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.

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

Ingredients

For: 6 

Additional Ingredients

Preparation:
20 min
Cooking:
1 h 30 min
Ready in:
1 h 50 min

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.

Please Leave a Comment and a Rating

Rating

5 Comments
  1. Camille
    December 5, 2018

    5.01

    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.

  2. 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.

  3. Catherine
    November 23, 2018

    5.01

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