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Home » Holiday » Vegan Thanksgiving Recipes » Whole Roasted Cauliflower

Whole Roasted Cauliflower

October 8, 20222 Comments

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Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!  via @thiswifecooks

Whole Roasted Cauliflower ~

Lightly crisp on the outside and tender on the inside, this show-stopper is suitable for the holiday table yet easy enough for every day! Serve as a side or main dish for your vegan Thanksgiving dinner.

Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!

Baked Whole Cauliflower Recipe

Why have I never roasted a whole cauliflower before?! I’m late to the party, I know. I suppose I thought the process was more complicated. Turns out, roasting a cauliflower whole is quite simple and one of the easiest dishes ever.

I like this recipe because it’s flavorful with a gorgeous presentation and surprisingly easy to make. It’s also healthy, low-carb, and budget-friendly!

Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!

Ingredients for Whole Roasted Cauliflower

You will need:

  • 1 whole head of cauliflower, approximately 2 1/2 pounds, trimmed
  • 1/4 cup olive oil
  • 4 tablespoons coarse ground Dijon mustard, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup parsley, chopped
  • 2 tablespoons vegan Parmesan cheese, shredded
Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!

How to Make Whole Roasted Cauliflower

STEP ONE: Set an oven rack on the bottom level of the oven. Preheat the oven to 450°F. Line a roasting pan with foil. Stand cauliflower on the roasting pan, trimming the stem as needed so that it is level with the pan and the cauliflower will not tip over.

STEP TWO: Whisk together the olive oil, 3 tablespoons Dijon mustard, salt, and pepper. Brush the entire outside, and inside crevices that can be reached, of the cauliflower.

STEP THREE: Roast for 45 minutes, or until lightly charred and tender; a long skewer inserted in the center of the cauliflower should pass through easily.

STEP FOUR: While the cauliflower is resting, combine the parsley, Parmesan cheese, and the remaining 1 tablespoon Dijon mustard. Carefully but firmly press the parsley mixture onto the cauliflower.

STEP FIVE: Cut into wedges and serve hot.

Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!

More Cauliflower Recipes You’ll Love!

  • Easy Cauliflower Steaks
  • Cheesy Cauliflower Soup
  • Vegan Cauliflower Stuffing
  • Mashed Cauliflower Casserole
  • Cauliflower Piccata

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Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!
Whole Roasted Cauliflower ~ Easy to make and suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!

Whole Roasted Cauliflower

Suitable as a vegan or vegetarian roast for the holiday table yet easy enough for every day!
5 from 4 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American
Keyword: Christmas, dairy free, holiday, Thanksgiving, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 176kcal
Author: Holly Gray
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Ingredients

  • 1 whole head of cauliflower approximately 2 1/2 pounds, trimmed
  • 1/4 cup olive oil
  • 4 tablespoons coarse ground Dijon mustard divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup parsley chopped
  • 2 tablespoons vegan Parmesan cheese shredded

Instructions

  • Set an oven rack on the bottom level of the oven. Preheat the oven to 450°F. Line a roasting pan with foil. Stand cauliflower on the roasting pan, trimming the stem as needed so that it is level with the pan and the cauliflower will not tip over.
  • Whisk together the olive oil, 3 tablespoons Dijon mustard, salt, and pepper. Brush the entire outside, and inside crevices that can be reached, of the cauliflower.
  • Roast for 45 minutes, or until lightly charred and tender; a long skewer inserted in the center of the cauliflower should pass through easily.
  • While the cauliflower is resting, combine the parsley, Parmesan cheese, and the remaining 1 tablespoon Dijon mustard. Carefully but firmly press the parsley mixture onto the cauliflower.
  • Cut into wedges and serve hot.

Nutrition

Calories: 176kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 541mg | Potassium: 476mg | Fiber: 4g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 74mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Holiday Favorites, Lunch & Dinner, Side Dishes, Vegan, Vegan Thanksgiving Recipes, Vegetarian Tagged With: dairy-free, holiday, Thanksgiving, vegan, vegetarian

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Reader Interactions

Comments

  1. Rachel

    October 17, 2022 at 5:03 pm

    5 stars
    This roasted cauliflower is not only beautiful, but delicious too! Love all the flavors in it!

    Reply
  2. Tavo

    October 18, 2022 at 8:38 am

    5 stars
    I love making roasted cauliflower but had never tried adding parsley, and it was a total game-changer. It added an unexpected herby twisted that I found extra yummy!

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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