Whole Roasted Cauliflower is an amazingly simple recipe that’s great for a dinner centerpiece, but easy enough for a weeknight dinner. Paired with whipped potatoes and gravy for a leveled up meal.
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Thanksgiving was a month after we first went vegan and I remember thinking, what the heck are we going to have that says “celebration”? We ended up eating vegan meatballs and it was fine; however, 6 years later, meals like this whole roasted cauliflower are what I think of to make.
There are so many vegan holiday main dishes that you can serve to your friends and family and the great news is that many of them also double as perfect weeknight meals because they are so much simpler to make.
If you’re wanting a veggie-forward meal that can really surprise people, then we definitely recommend giving this a try!
Jump to:
- Why You’ll Love This Whole Roasted Cauliflower
- Roasted Cauliflower Head Ingredients
- How to Roast Whole Cauliflower
- Roasted Cauliflower Head Variations
- Whole Roasted Cauliflower Recipe Tips
- Serving Roasted Whole Cauliflower
- How to Store Leftover Roasted Cauliflower Head
- Other must try vegan holiday main dish recipes:
- 🥳 Get the Full Recipe
- Frequently Asked Questions
- 💬 See What People Are Saying
Why You’ll Love This Whole Roasted Cauliflower
- Visually Stunning – There’s just something about roasting the entire cauliflower at one time that makes for a really stunning presentation at dinner parties. It’s a great conversation starter when you present this golden-brown crispy, but tender dish that’s not only delicious, but also aesthetically pleasing.
It’s a dish to impress for sure! - Nutritious – Not only does it look good, but it’s a delicous recipe that also packs in nutrients like Vitamins C & K, antioxidants, fiber, and more!
- Versatile – What I love about recipes like this is that you can totally customize the recipe to whatever you have on hand. Switch up the spices, add or omit herbs or use our 5 minutes vegan cheese sauce for a completely different taste and option
Roasted Cauliflower Head Ingredients
- Cauliflower – The star of the show! We’re usually cooking this for 40-45, so you want to look for a cauliflower head that is a medium size.
If you go larger or smaller, you will needed to adjust the time your cauliflower is in the oven. - Potatoes – In the recipe, we are using Russet potatoes. They hold up well to baking/soaking and they are great for making mashed potatoes.
Substitutes: You could also do this with sweet potatoes, red potatoes, etc. You also have the option to leave the skins of the potatoes on instead of peeling. - Non-Dairy Milk – The biggest thing within this recipe is that you use an unflavored, unsweetened non-dairy milk.
- Non-Dairy Butter – You want to choose a non-dairy butter that lists oil as the first ingredient, not water. We personally use the Country Crock plant based avocado oil sticks. We have used these for dozens of recipes and it mimics dairy-based butter beautifully.
- Mushroom Stock – Mushroom stock has a deeper umami taste that we really want to impact on both the cauliflower and potatoes, so that’s why we are using this over a vegetable stock.
Substitute: Vegetable stock, while not preferred, could also be used as a replacement. - Flour – We are using all-purpose flour for the recipe. We like to test and use this flour because it’s easily accessible, budget friendly, and everyone usually has it on hand.
Gluten Free: you can make this gluten free by using a 1:1 flour, chickpea flour, or almond flour. Keep in mind these could affect the taste. - Worcestershire Sauce – This is helping to bring out those delicious umami flavors.
Substitute: Steak sauce is almost always vegan and a great replacement for Worcestershire sauce. For this recipe, you could also use soy sauce or coconut aminos.
How to Roast Whole Cauliflower
For the cauliflower
Step 1: Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the top. Slice off the bottom core of 1 head of cauliflower, making sure the core stays intact.
Step 2: In a small bowl, Mix together olive oil, turmeric, garlic powder, onion powder, salt, and black pepper. Set aside.
Step 3: Bring broth to a boil in a large pot. Once boiling, place cauliflower inside. Cover and reduce heat to simmer. Let cook for 3-4 minutes.
Step 4: Remove cauliflower and place on wire rack. Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, check the cauliflower to see if any moisture remains and dry again if so.
Step 5: Using a pastry brush, brush marinade across the whole cauliflower. Place in oven for 40-45 minutes.
Optional: When done, you can char a bit under a broiler, but watch carefully so as not to burn.
For the mashed potatoes
Step 1: Right after you take out cauliflower, place the cubed potatoes in the same broth and cook for 10-15 minutes or until fork tender.
Step 2: When potatoes are done cooking, using a slotted spoon, remove the potatoes to a large bowl, and the remaining liquid in pot to a heat proof cup. You should have two cups liquid remaining. If not fill until you get to 2 cups.
Step 3: To the bowl of potatoes, add in vegan butter, salt and pepper. To whip the potatoes, carefully use a hand mixer to blend together while pouring in the non-dairy milk. Alternatively, you can use a potato masher and mash the potatoes.
For the gravy
Step 1: In the same pot, add vegan butter over medium heat and let melt. Add in flour, onion powder, salt and pepper. Whisk constantly until cohesive. Add stock back in very slowly. Add in vegan Worcestershire sauce, continuously whisking until well combined. Taste your gravy and add more salt and pepper if needed. Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
Putting Together: You can serve the dishes individually or present the roasted cauliflower on a bed of the whipped potatoes.
Roasted Cauliflower Head Variations
Since cauliflower is neutral in flavor, there are so many ways to prepare it. While this simple seasoned and roasted whole cauliflower is amazing, if it’s warmer weather, we definitely recommend trying our smoked whole roasted cauliflower as well!
Besides switching up the seasonings, the best thing you can do is switch up the sauce that you pour over your finished dish. Here’s some swaps for the gravy:
- Vegan Vodka Sauce
- Red Enchilada Sauce
- Romesco Sauce
- Peach BBQ Sauce
- Brown Butter Sage Sauce
- Vegan Cheese Sauce
Feel free to get creative and create your own unique spin too!
Whole Roasted Cauliflower Recipe Tips
- Don’t skip boiling the cauliflower. This helps to ensure the stem gets soft enough to cook through in the oven in 45 minutes. If you don’t do this, then your florets will set be nice and tender, but the entire stem will be too hard to eat.
- Place on a wire rack. We want our cauliflower to cook evenly and the raised nature of the rack allows the heat to circulate all over the cauliflower without having to interrupt you to flip or rotate it.
- Test for doneness by inserting a metal skewer or cake tester down through the middle of the steam. While a knife will work, it will create a bigger opening in the cauliflower and a toothpick isn’t long enough. Your object should insert easily through the stem.
- Take size into account. Cauliflower comes in all different sizes, so it’s important to note that a smaller cauliflower will be done faster versus a larger one taking more time.
- Still make the gravy even if you don’t make the mashed potatoes. Whole cauliflower benefits from having a sauce for the pieces, so still make the gravy or choose another delicious sauce like red curry sauce or vegan green sauce.
Serving Roasted Whole Cauliflower
This cauliflower makes an excellent centerpiece and can be served on a plate and cut right at the table like other holiday traditions. Alternatively, prior to serve you can cut the whole cauliflower into cauliflower steaks or break it down smaller into florets with their stems.
Besides the additional mashed potatoes and gravy, we recommend serving this with a vegetable like glazed baby carrots or lemon garlic butter asparagus.
It’s also great paired with bread on the side like our vegan garlic bread or homemade vegan focaccia.
How to Store Leftover Roasted Cauliflower Head
Any leftover cauliflower can be stored in an airtight container for 3-5 days in the refrigerator. You can cut your cauliflower into steaks or florets or leave whole to store.
To reheat, place desired amount of leftover cauliflower on a microwave safe plate and reheat for 1-2 minutes or until heated through.
Other must try vegan holiday main dish recipes:
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Roasted Whole Cauliflower
Ingredients
For the cauliflower
- 1 medium head of cauliflower (about 3 pounds/1350g)
- 2 tablespoon olive oil, plus more for drizzling
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups mushroom broth (960g) + more for reserved if needed
For the Mashed Potatoes
- 2.5 lbs Russet Potatoes, peeled and cubed (1130g)
- ¼ cup vegan butter (58g)
- ¼ cup unsweetened, unflavored dairy free milk (60g)
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Gravy
- ¼ cup vegan butter (58g)
- 2 tbsps all purpose flour
- 1 teaspoon onion powder
- 1 tablespoon vegan worcestershire sauce, optional
- salt and pepper to taste
Instructions
For the cauliflower
- Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the top. Slice off the bottom core of 1 head of cauliflower, making sure the core stays intact.
- In a small bowl, Mix together 2 tbsps olive oil, 1 teaspoon each turmeric and garlic powder, ½ teaspoon each onion powder, salt, and black pepper. Set aside.
- Bring 4 cups broth to a boil in a large pot. Once boiling, place cauliflower inside. Cover and reduce heat to simmer. Let cook for 3-4 minutes.
- Remove cauliflower and place on wire rack. Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, check the cauliflower to see if any moisture remains and dry again if so.
- Using a pastry brush, brush marinade across the whole cauliflower. Place in oven for 40-45 minutes. Optional: When done, you can char a bit under a broiler, but watch carefully so as not to burn.
For the mashed potatoes
- Right after you take out cauliflower, place the 2.5lbs cubed potatoes in the same broth and cook for 10-15 minutes or until fork tender.
- When potatoes are done cooking, using a slotted spoon, remove the potatoes to a large bowl, and the remaining liquid in pot to a heat proof cup. You should have two cups liquid remaining. If not fill until you get to 2 cups.
- To the bowl of potatoes, add in ¼ cup butter, ½ teaspoon salt and ¼ teaspoon pepper. To whip the potatoes, carefully use a hand mixer to blend together while pouring in the ¼ cup non-dairy milk. Alternatively, you can use a potato masher and mash the potatoes.
For the gravy
- In the same pot, add ¼ cup butter over medium heat and let melt. Add in 2 tablespoon flour, 1 teaspoon onion powder, and ¼ teaspoon each salt and pepper. Whisk constantly until cohesive. Add stock back in very slowly. Add in 1 tablespoon Worcestershire sauce, Continuously whisking until well combined. Taste your gravy and add more salt and pepper if needed. Let cook, stirring often, until gravy begins to thicken. Remove from heat and keep warm.
- You can serve the dishes individually or present the roasted cauliflower on a bed of the whipped potatoes.
Notes
Video
Nutrition
Frequently Asked Questions
No! You could just boil water and make the recipe as instructed otherwise for just the cauliflower.
Yes. You can make this recipe 2-3 days in advance and store in the fridge once cooled.
Yes. Double all the ingredients as instructed.
I really appreciate this recipe. The design and the final product. Thank you!! Will make again for sure.
So glad to hear you enjoyed it!
This recipe was delicious and oh so savory. Definitely a comfort food. Thank you so much for sharing.
You’re so welcome!
FUN to prepare, DELICIOUS to eat, and a MOUTH-WATERING treat for the eyes. This was also the best gravy I’ve ever made.
I bow in gratitude.
OMG Thank you so much! We’re so grateful you tried out the recipe and loved it!
I can’t wait to make this!!
Hope you love it!
So. Good. This was our first holiday season eating a plant based diet. We had a fail for Thanksgiving using a different recipe, so I thought maybe I just didn’t care for whole roasted cauliflower. I. Was. Wrong. I loved everything about this recipe. Easy to assemble & prepare. Amazing flavors that paired beautifully with the other food on the table. Flexible enough for me to make around other non-vegan entrees. Exceeded my mashed potato dreams (I am a bit of a snob when it comes to mashed potatoes and gravy). I can’t wait to make it again, and this time I won’t wait for a holiday. It’s going to be a random Tuesday – and it will taste amazing.
I love this for you Barbara!
I can literally eat this everyday. It’s so delicious! The first time I made it I used veggie broth instead of mushroom broth because I was out. The next time I made it I used the mushroom broth and the flavor was out of this world delicious.
So happy that you are loving it!