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Whole Roasted Cauliflower

Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking. We enjoy it any time as a delicious side or main dish.
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine American
Servings 2 servings
Calories 249 kcal


  • 3 tbsp tahini
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp oregano dried
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 large cauliflower


  • Preheat the oven to 350ºF
  • Mix all the ingredients in a bowl (except the cauliflower) until well combined.
  • Trim the base of the cauliflower to remove any green leaves and the woody stem.
  • Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. Check it at 50 minutes. You may choose to keep it al dente or continue cooking until softer.
  • Remove from the oven and allow to slightly cool before serving.


Note: As a main dish, this serves about 2. As a side dish, it should serve 4.
For baking as florets, simply break the cauliflower into florets. Stir these into the sauce until well coated. Roast about 30-40 minutes, stirring about half-way through. The florets should be golden-brown and tender.
Use any herbs or spices you want or have on hand.
You could also add some minced garlic


Calories: 249kcalCarbohydrates: 28gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 427mgPotassium: 1412mgFiber: 10gSugar: 9gVitamin A: 109IUVitamin C: 212mgCalcium: 140mgIron: 3mg
Tried this recipe?Let us know how it was!