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With only 10 minutes prep you can make a whole roasted cauliflower in the oven and voilà, your family will think you’re the next iron chef. It’s beautiful, easy, and delicious. This whole roasted cauliflower recipe features garlic, herbs, vegan parmesan and fresh parsley. Vegan, gluten-free, and low carb! Great as a side dish, served with pasta, or as a vegan main.
If you haven’t tried a Whole Roasted Cauliflower before, I highly recommend it! It’s delicious, simple, and makes a beautiful presentation! I love cauliflower recipes, but roasting a whole cauliflower head is next level perfection. I made this recipe for Thanksgiving and it’s the perfect addition to any Thanksgiving table.
How to Roast a Whole Cauliflower
Begin with a whole cauliflower head. Since I made this recipe for Thanksgiving I chose an orange cauliflower, but any variety will work great!
Prep the cauliflower. Rinse under cool water. I use a veggie brush to wash well then pat dry with a clean cloth or paper towel. Next remove the leaves and cut off most of the bottom stalk so the cauliflower sits flat, but be sure to leave enough so the cauliflower stays in tact! If you remove to close to the core the florets may separate.
Mix the Vegan Parmesan Garlic sauce. In a small bowl stir olive oil, garlic (fresh or granules), parsley, thyme, rosemary, onion powder, salt, black pepper, and vegan parmesan.
Dress the cauliflower. Place the cauliflower in a Dutch Oven and drizzle the sauce over the entire cauliflower. Use your fingers or a brush to spread evenly. This is the gorgeous Dutch Oven I use.
Bake cauliflower in the oven. Cover the dutch oven with the lid and bake for 30 minutes or until the cauliflower is fork tender.
Finish with fresh parsley and more vegan parmesan. Remove from oven and top with more parmesan cheese and fresh parsley or rosemary.
A whole roasted cauliflower is beautiful on any table. Just use a large spatula or serving forks to lift the cauliflower out of the dutch oven and onto a serving dish. Slice into wedges and enjoy! PS: it’s also really yummy cold out of the fridge the next day 😋
Easy Whole Roasted Cauliflower (Vegan Parmesan and Garlic)
Equipment
- Dutch Oven
Ingredients
- 1 head of cauliflower
- 1/4 cup extra-virgin olive oil
- 1 tbsp garlic granules or powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt I use Himalayan salt
- 1/4 tsp black pepper
- 1/4 cup vegan parmesan I use the Whole Food 365 brand, or Follow Your Heart vegan parm
Instructions
- Preheat oven to 400 degrees F (204 degrees C)
- Rinse cauliflower under cool water. Wash well then pat dry with a clean cloth or paper towel.
- Remove the leaves and cut the bottom stalk so the cauliflower sits flat. If you remove to close to the core the florets may separate. Be sure to leave enough so the cauliflower stays in tact!
- In a small bowl stir olive oil, garlic (fresh or granules) parsley, thyme, rosemary, onion powder, salt, black pepper, and half of the 1/4 cup vegan parmesan.
- Place the cauliflower in a Dutch Oven and drizzle the sauce over the entire cauliflower. Use your fingers or a brush to spread evenly.
- Cover with the lid and bake for 30 minutes or until the cauliflower is fork tender.
- Remove from oven and garnish with fresh parsley or rosemary, more vegan parmesan, and finish with a drizzle of olive oil.
- Transfer the whole cauliflower to a serving dish and slice into wedges.
- Enjoy!
