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    Home » All Recipes » Vegetarian Lunch + Dinner

    Published: Nov 15, 2021 · by Megan · This post may contain affiliate links.

    Whole Roasted Cauliflower

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    Jump to Recipe
    cauliflower with text " vegan & gluten-free whole roasted cauliflower with maple tahini sauce!".

    This Whole Roasted Cauliflower is a true show stopper main dish for any occasion. First, this vegan cauliflower roast gets marinated and baked. Then, it gets topped with a simple and delicious tahini maple sauce for the best baked cauliflower recipe!

    whole roasted cauliflower over wild rice with tahini maple sauce, pomegranate, and parsley on top

    Cauliflower is one of those ingredients that taste amazing in so many recipes. I love it roasted and mixed with hot sauce in my Buffalo Cauliflower Tacos, blended into a creamy sauce in my Vegan Cauliflower Alfredo, or even blended into a creamy Carrot Cauliflower Soup.

    It is one of the most versatile ingredients in a plant-based diet, and truly gets its moment to shine in this Whole Roasted Cauliflower recipe!

    Ingredients:

    labeled roasted cauliflower and maple tahini sauce ingredients on baking tray

    Ingredient notes:

    • Sumac: If you've never had sumac before, it has a tangy flavor with hints of citrus. It's typically used in Middle Eastern cuisine and is a very unique spice. If you can't find sumac, you can replace it with lemon zest in this recipe. It won't taste quite the same, but can be a decent replacement.
    • Tahini: I always use Soom Foods Tahini- it's my favorite Tahini to bake and cook with! Whatever brand you choose, make sure it is a smooth and runny tahini.

    How to make a whole roasted cauliflower

    Make the marinade

    The marinade is essentially what gives this vegan baked cauliflower flavor.

    It's a mix of olive oil and spices including paprika, garlic powder, salt, pepper, sumac, and dried parsley. Luckily, it's really easy to make as it just involves adding all the ingredients to a bowl and whisking together.

    bowl of olive oil and spice marinade

    Brush marinade onto cauliflower head

    Once the marinade is ready, prep the cauliflower by removing the bottom leaves and rinsing the cauliflower head. Make sure to dry it off completely and use a knife to cut off any browned bits as well.

    Then, add the cauliflower to a large dutch oven. Flip it upside down (core side up) and pour ⅓ of the marinade onto the bottom of the cauliflower so it seeps into the inside and drips down the core.

    Then, flip the cauliflower over and use a brush to rub the rest of the marinade into the cauliflower.

    brushing marinate onto a cauliflower

    Bake the cauliflower

    Cover the dutch oven or oven-safe dish and then add it to the oven to bake for about 30 minutes.

    Then, remove the lid and continue cooking the whole roasted cauliflower for another 15 minutes- 20 minutes until cooked through and browning on top. When it's ready, the cauliflower should be easy to piece, but not so soft that it falls apart when cut into.

    Once the cauliflower is done baking, remove it from the oven, remove the lid, and brush any of the marinade that dripped into the bottom of the pan back onto the top of the cauliflower.

    whole roasted cauliflower on top of a bed of wild rice

    Make the maple tahini sauce

    About 5 minutes before the whole baked cauliflower is done roasting, make the maple tahini sauce. This involves adding the tahini, maple syrup, water, lemon juice, garlic powder, and salt to a bowl and whisking together until smooth.

    It's super important to use smooth & runny tahini for this recipe, or it will be pretty hard to mix.

    maple tahini sauce in a bowl

    Add sauce & toppings to baked cauliflower

    To put everything together, carefully remove the roasted cauliflower from the dutch oven and place it onto a plate. I choose to serve this vegan baked cauliflower on a bed of wild rice which I highly recommend!

    Then, pour the maple tahini sauce on top and finish it off by topping with fresh pomegranate seeds & chopped parsley.

    Cut into the baked head of cauliflower and serve!

    whole roasted cauliflower with tahini sauce being cut into with fork and knife

    FAQ & Tips:

    What can I serve with this whole roasted cauliflower?

    As you can see from the pictures I served this cauliflower over a wild rice blend to keep it hearty, yet simple.

    This baked cauliflower would also be great over cooked quinoa, a hearty potato dish, or even served over a plate of my favorite Miso Glazed Brussel Sprouts. It's honestly so versatile and goes well with a lot of different grains and vegetables.

    How do I store this vegan cauliflower roast?

    Leftover cauliflower can be sliced into pieces and stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.

    plate of cauliflower with wild rice, tahini sauce, and pomegranate

    I truly can't wait to see your remakes of this Vegan & Gluten-free Whole Roasted Cauliflower! It's a great vegetarian main dish for Thanksgiving, Christmas, Hanukkah, or even for Passover. As a plant-based eater, I know I would be thrilled to see this vegan cauliflower roast as the center of any Holiday celebration. Enjoy!

    -TSG

    More plant-based main dishes you will love:

    • a bowl of pumpkin risotto with pepitas, fried sage, and dried cranberries
      Vegan Pumpkin Risotto
    • a big pan of ziti with tofu ricotta, tomato sauce, and lentils with parsley on top
      Vegan Lentil Baked Ziti
    • acorn squash stuffed with wild rice, apples, mushrooms, kale, topped with fresh sage & fresh thyme
      Vegan Apple Wild Rice Stuffed Acorn Squash
    • slices of pizza with butternut squash, pear, chili oil, and arugula on top of parchment paper
      Vegan Butternut Squash, Pear, & Chili Oil Pizza

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    whole roasted cauliflower over wild rice with tahini maple sauce, pomegranate, and parsley on top

    Whole Roasted Cauliflower

    This vegan caulfilower roast is the perfect main dish for any Holiday celebration with a maple tahini sauce on top!
    4.82 from 16 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Roasted Cauliflower

    • 1 cauliflower head bottom leaves removed
    • ⅓ cup olive oil
    • 1-1 ½ teaspoons salt start with 1 teaspoon and add more if needed
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon dried parsley
    • ½ teaspoon sumac
    • ½ teaspoon ground black pepper

    Maple Tahini Sauce

    • 3 Tablespoons tahini must be runny and smooth
    • 2 Tablespoons water
    • 1 Tablespoon lemon juice about ½ lemon, juiced
    • 1 Tablespoon maple syrup
    • ½ teaspoon garlic powder
    • ¼ tsp salt

    Additonal toppings

    • ¼ cup pomegranate seeds
    • 2 Tablespoons fresh parsley chopped

    Instructions

    • Preheat the oven to 400F.
    • While the oven is preheating, make the cauliflower marinade by whisking together olive oil, salt, garlic powder, paprika, dried parsley, sumac, and black pepper in a bowl.
    • Once the marinade is ready, prep the cauliflower by removing the bottom leaves and rinsing the cauliflower head. Make sure to dry it off completely and use a knife to cut off any browned bits as well.
    • Place the cauliflower into a dutch oven so it is upside down (core side up). Then, pour around ⅓ of the marinade onto the bottom of the cauliflower so it seeps into the inside and drips down the core.
    • Flip the cauliflower over so the head is now on top and use a basting brush to coat the cauliflower with the removing marinade.
    • Once the cauliflower is coated, cover the dutch oven with it's lid and add to the oven. Roast covered for about 30 minutes.
    • At the 30 minute mark, remove the lid and continue roasting the cauliflower for another 10-25 minutes until it is browned on top and cooked through. If you prefer softer cauliflower, then roast for longer. For a more firm cauliflower with a little bite, roast for less time.
    • Remove the cooked cauliflower from the oven and set aside.
    • About 5 minutes before the cauliflower is done roasting, make the maple tahini sauce by adding the tahini, water, lemon juice, maple syrup, garlic powder, and salt to a bowl. Whsik together until smooth.
    • Carefully remove the whole roasted cauliflower from the dutch oven and place it onto a serving dish. Then, pour the maple tahini sauce on top. As a final touch, top the cauliflower with pomegranate seeds and fresh parsley.
    • To serve, slice into 6 wedges and enjoy!

    Notes

    • I served this dish over 2 cups of a cooked wild rice blend and highly recommend it!
    • Leftover cauliflower can be sliced into pieces and stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
    • Sumac can be substituted for lemon zest for a similar flavor.
    •  

    Nutrition

    Calories: 193kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 712mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 51mg | Calcium: 40mg | Iron: 1mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!

    More Vegetarian Lunch & Dinner Recipes

    • bowl of butter beans in creamy tomato sauce with fresh basil and slice of toast.
      Tuscan "Marry Me" Butter Beans
    • bowl of pilaf with wild rice, roasted delicata squash slices, shallots, shaved brussel sprouts, dried cranberries, and sliced almonds.
      Wild Rice Pilaf
    • bowl of salad with arugula, pears, pistachios, pomegranate seeds, dressing and two wooden salad spoons.
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      Vegan Sweet Dumpling Squash Soup

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    Reader Interactions

    Comments

    1. Marsha says

      January 29, 2024 at 12:13 am

      5 stars
      This was SO GOOD!!! Yay, now I have a cauliflower recipe thst will help me at this veggie more.

      Reply
      • Megan says

        January 29, 2024 at 4:51 pm

        So glad you enjoyed!

        Reply
    2. Lesley says

      December 24, 2023 at 4:57 am

      5 stars
      Tested this for Christmas dinner and it was absolutely delicious. It will look great on the table for Christmas. Whole family agreed it was 5 stars.

      Reply
      • Megan says

        December 24, 2023 at 2:26 pm

        So glad the whole family loved it- Merry Christmas!

        Reply
    3. Heather says

      May 23, 2023 at 11:38 pm

      This was really tasty. I didn’t have a Dutch oven but used a cast iron skillet with foil over the top. My cauliflower was a little underdone, probably due to not having a Dutch oven. I’ve almost eaten the whole thing myself. This is definitely a dish I will make for company. Very delicious!

      Reply
      • Megan says

        May 24, 2023 at 1:37 pm

        Glad you enjoyed it!!

        Reply
    4. Laura says

      April 11, 2023 at 2:54 am

      5 stars
      So simple and delicious! I will be coming back to this recipe time and time again 😍

      Reply
      • Megan says

        April 11, 2023 at 1:43 pm

        Thank you so much- so happy you enjoyed it!!

        Reply
    5. Rochel says

      September 16, 2022 at 3:10 am

      This looks so good. Have you ever made it for the next day?

      Reply
      • Megan says

        September 17, 2022 at 1:38 am

        I truly think it's best right out of the oven else it gets a little softer, but it definitely still tastes good as leftovers. If you make the cauli the day ahead definitely wait to pour the sauce on until serving.

        Reply
    6. Rachel says

      September 07, 2022 at 10:11 am

      5 stars
      This dish is so delicious but 30 minutes in the dutch oven was way too long. The cauliflower was mushie. I'll be cutting that to 10 minutes then roast without a lid for the rest of the time next time.The tahini dressing the perfect accompaniment. Thanks for sharing

      Reply
      • Megan says

        September 07, 2022 at 11:56 am

        Thanks for sharing and glad you enjoyed it! I wonder if your cauliflower is smaller and that is what made it roast quicker? Either way you can certainly cut down the time next time 🙂

        Reply
      • Elise says

        November 24, 2024 at 11:04 pm

        Can the tahini sauce be made ahead of time, like night before?

        Reply
        • Megan says

          November 25, 2024 at 7:54 pm

          Probably, -but it will likely separate a bit and have to be whisked together again before being added.

    7. Beth says

      February 21, 2022 at 6:27 pm

      5 stars
      Made this for Thanksgiving and it was a huge hit! Will definitely make again and again!

      Reply
      • Megan says

        February 22, 2022 at 1:14 pm

        Yay love hearing that!!

        Reply
    8. Paula L. says

      December 25, 2021 at 1:13 am

      5 stars
      This was so good, and really pretty on the holiday dinner table. The tahini sauce and pomegranate seeds were perfect with it. I didn't have parsley on hand so used chopped kale instead which seemed to work very well. I served it with wild rice as pictured and thought that was a great combo. Oh my gosh excuse me, going in for seconds!

      Reply
      • Megan says

        December 26, 2021 at 4:20 pm

        So happy you loved it and Happy Holidays!

        Reply
    9. Sala says

      December 22, 2021 at 9:14 pm

      Hi Megan! I’m so glad to have found your blog in search of a unique vegan dish! I am excited to debut this recipe as a vegan option for our Christmas dinner! Can I safely make the marinade and sauce in advance? (Like, now? lol) Thanks for your help!

      Reply
      • Megan says

        December 22, 2021 at 11:00 pm

        I haven't personally done it but both should be fine if made a day in advance and refrigerated. They will separate naturally as they sit so just whisk them up again before using

        Reply
    4.82 from 16 votes (10 ratings without comment)

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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