Healthy, filling and delicious Whole Roasted Cauliflower. Takes less than 15 minutes to prepare. Roasting an whole head of cauliflower is the perfect set it (or in our case baking it) and forget it vegan main entree. It making a great addition to a your vegan or vegetarian Thanksgiving and Christmas menu.
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Why This Recipe Works
- Perfect as a vegan or vegetarian main course of even as a side.
- Makes for a stunning centerpiece at Thanksgiving or Christmas dinner.
Key Ingredients
Cauliflower - we are using a whole cauliflower head for this recipe. We use a large head of cauliflower.
Root Vegetables - Carrots, Potatoes and Onions
Seasoning - Liquid smoke is highly concentrated flavor which will give the cauliflower a great smokey flavor.
Orange Juice - adds a sweet, tangy, and citrusy flavor.
Agave, Maple syrup or Honey.
Step by Step Instructions
Step 1: Preheat oven to 425°F
Step 2: Wash, clean and cut carrots and potatoes. Toss with a little EVOO and set aside.
Step 3: To prepare the whole cauliflower, remove excess leaves and any tough exterior stalks so just the florets are visible. Trim the stock so the cauliflower is able to sit flat into a roasting pan or skillet.
Step 4: Be careful not to cut too deep into the bottom so the florets doesn't come apart from the head of cauliflower.
Step 5: In a small bowl add 2 tablespoon of cornstarch to 2 tablespoon of water. Whisk together and set aside. In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, smoke and cumin.
Step 6: Bring to a boil, reduce heat and add cornstarch mixture.
Step 7: Place the cauliflower upside down in dutch oven or large oven proof skillet so the bottom is exposed.
Step 8: Pour enough tablespoons of sauce into the bottom so it gets into the florets, make sure to leave enough to cover top.
Step 9: Flip back over and pour sauce on top. Use a brush to coat the entire cauliflower with the sauce.
Step 10: Surround the cauliflower with the carrots, potatoes, onion, cover with foil.
Step 11: Roast for 45 minutes. It should have a nice deep brown color. Use some of sauce to baste the cauliflower.
Step 12: Continue to roast for another 20 until cauliflower center stalk is tender (depending on size of cauliflower) or until a knife easily pierces the core.
Step 13: Let cool for 10 minutes.
Step 14: Slice, serve and enjoy.
Storage
- Store. Place leftovers in an airtight container and store in the fridge up to 2 days.
- Reheat. Reheat in oven over medium-low heat, until warmed through. Alternatively, gently heat the leftover cauliflower in the microwave.
- Make In Advance. You can make this the day before. You'll re-heat at 350 degrees until warm (about 15 minutes); and make sure to reserve some of the sauce, to top after reheating.
Pair This With This Roasted Cauliflower With a Great Protein-Rich Side Sauteed Spinach With Roasted Peppers and be sure to check out more great savory winter or holiday recipes in our great roundup 9 Easy Vegan Gluten-free Thanksgiving recipes
📖 Recipe
Whole Roasted Cauliflower
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Print Recipe Leave A Review Pin RecipeIngredients
- 1 large Cauliflower
- 2 Carrots -cut diagonally
- ⅔ cup Red potatoes (small) -cut in quarters
- 1 Red onion -cut into a large dice
- 1 cup Orange juice
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar (packed)
- ¼ cup Honey - can substitute with Maple syrup or Agave
- 1 teaspoon Liquid smoke
- 2 tablespoons Cornstarch
- 1 tablespoons Chili Powder
- 1 tablespoons Ground coriander
- ½ tablespoon Ground cumin
- 1 tablespoon Olive Oil
- Salt and pepper to taste
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 425°F
- Wash, clean and cut carrots and potatoes.
- Toss with a little EVOO and set aside.
- To prepare the whole cauliflower, remove excess leaves and any tough exterior stalks so just the florets are visible.
- Trim the stock so the cauliflower is able to sit flat into a roasting pan or skillet.
- Be careful not to cut too deep into the bottom so the florets doesn't come apart from the head of cauliflower in a small bowl add 2 tablespoon of cornstarch to 2 tablespoon of water.
- Whisk together and set aside . In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, smoke and cumin.
- Bring to a boil, reduce heat and add cornstarch mixture.
- Place the cauliflower upside down in dutch oven or large oven proof skillet so the bottom is exposed.
- Pour enough tablespoons of sauce into the bottom so it gets into the florets, make sure to leave enough to cover top.
- Flip back over and pour sauce on top.
- Use a brush to coat the entire cauliflower with the sauce.
- Surround the cauliflower with the carrots, potatoes, onion, cover with foil. Roast for 45 minutes.
- It should have a nice deep brown color.
- Use some of sauce to baste the cauliflower.
- Continue to roast for another 20 until cauliflower center stalk is tender (depending on size of cauliflower) or until a knife easily pierces the core.
- Let cool for 10 minutes and serve
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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The Vgn Way
Simon
Made for my daughter visiting she loved it; but actually the whole family did. The orange glaze was so smokey and sweet, we’ll be making again over the holidays.