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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!
4.91 from 10 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients 

Roasted Cauliflower

  • 1 cauliflower head bottom leaves removed
  • 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 25-30 minutes.
  • At the 30 minute mark, remove the lid and continue roasting the cauliflower for another 10-20 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.
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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!