Meatless Monday: Whole Roasted Cauliflower

March 9, 2015

Whole roasted cauliflower is as dramatic as it is delicious.  Whether you are looking for a vegetarian main course or a delicious side, this cauliflower recipes fits the bill.  An entire heat of cauliflower is marinated in aromatics and spices until it is roasted until golden brown in the oven. This recipe veers towards Asian cuisine but you can experiment with different spice blends that will pair with the rest of your meal.  I absolutely love the simplicity of this recipe and the incredible flavor of the final product.  If you are a fan of cauliflower or not, you must give this recipe a go.

 Whole Roasted Cauliflower


1 head of cauliflower
2 to 3 cloves of garlic, finely minced
1 2 inch piece of ginger, finely minced
2 to 3 tablespoons coconut oil
1 teaspoon red chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
freshly ground black pepper, to taste
2 teaspoons soy sauce


Step 1: Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with foil and set aside.

Step 2: In a small bowl, combine the garlic, ginger, and coconut oil.  Whisk until combined and then add the remaining spices (red chile powder, cumin, coriander, cinnamon, and black pepper) and soy sauce. Stir again until all the ingredients are incorporated.

Step 3: Trim the bottom leaves and stem of the cauliflower and then place it on the baking sheet. Using a silicone or pastry brush, brush the outside and inside of the cauliflower generously with the spice mixture.

Step 4: Roast the cauliflower for 50 minutes or until tender.  It should appear slightly charred but not burnt.  Allow to rest for 5 t0 7 minutes before cutting into wedges.

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