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Whole Roasted Cauliflower up close with fresh parsley
Britt Williams

Easy Whole Roasted Cauliflower (Vegan Parmesan and Garlic)

This whole roasted cauliflower recipe features garlic olive oil and is topped with vegan parmesan plus fresh parsley. Vegan, gluten-free, and low carb! Great side dish or served with pasta as a vegan main.
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Prep Time 10 minutes
Cook Time 30 minutes
Course: Dinner, Side Dish
Cuisine: American, Italian
Ingredients Equipment Method

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

Equipment

  • Dutch Oven

Method
 

  1. Preheat oven to 400 degrees F (204 degrees C)
  2. Rinse cauliflower under cool water. Wash well then pat dry with a clean cloth or paper towel.
  3. 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!
  4. 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.
  5. Place the cauliflower in a Dutch Oven and drizzle the sauce over the entire cauliflower. Use your fingers or a brush to spread evenly.
  6. Cover with the lid and bake for 30 minutes or until the cauliflower is fork tender.
  7. Remove from oven and garnish with fresh parsley or rosemary, more vegan parmesan, and finish with a drizzle of olive oil. 
  8. Transfer the whole cauliflower to a serving dish and slice into wedges.
  9. Enjoy!