Whole Roasted Cauliflower

5 from 3 votes

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If you are not a cauliflower lover, I am almost positive I can convert you with this Whole Roasted Cauliflower Recipe. It is not only delicious, but the presentation is absolutely stunning! After being quickly ♨️ steamed, the cauliflower is slathered in an unbelievable sauce that is to die for. Grab a 🔪 knife and slice it up right at the table and hear the oohs and ahhs.

Why You’ll Love Whole Roasted Cauliflower

This gorgeous Whole Roasted Cauliflower recipe is a vegetarian or vegan’s dream dish. It’s beautiful, flavorful and substantial enough to eat on its own or as a 🍽️ side dish to a main protein. By steaming the cauliflower just for a few minutes, you will get a tender, soft bite but it will not fall apart on you. And did I mention the sauce?! It is creamy, 🌶️ spicy and deeply flavorful, you will want to slather every vegetable in it!

How to Prepare Whole Roasted Cauliflower

🔪 Wash and cut the stem off your cauliflower so that it lays flat.

💧Add some water to a pot and then place the whole cauliflower inside with the lid on.

♨️ Now, steam it for 10 minutes on medium-low heat from the boiling point.

🥣 Meanwhile, make your sauce: In a mixing bowl, stir together vegan mayo, hot sauce, salt and pepper to taste.

🧄 Finely mince 1 clove of garlic and then add it to the bowl.

🌿 Grate 3 tablespoons of Parmesan cheese and add it to the bowl along with 1 tablespoon pesto.

🖌️ Now, place your steamed cauliflower onto a baking sheet lined with parchment paper and then use a pastry brush to slather it with your sauce.

🔥 Bake in a preheated 425F (220C) oven for 18-20 minutes or until golden.

Nonna’s Tip 🔥

This recipe is great for meal prep. You can have it steamed and dressed with the sauce and then bake when you’re ready to serve. It’s incredible the following day as well.

Baked Cauliflower

Variations and Substitutions for Whole Roasted Cauliflower

  1. I love Vegenaise, but any will work in this recipe.
  2. You can absolutely make this vegan/dairy-free if you use vegan parmesan cheese or any plant-based cheese 🧀. Even some nutritional yeast will work.
  3. Feel free to use any pesto you like (or leave it out). If you want a homemade 🌿 pesto, my Basil Walnut Pesto is perfection!
  4. Have fun with the herbs and spices in this Whole Roasted Cauliflower recipe. You could use paprika, garlic and onion powder and chili flakes as well.
  5. You can cut up the cauliflower into florets after it’s baked and add it to 🌮 tacos with guacamole.

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Common Questions

can I make this whole roasted cauliflower non-dairy?

Yes, you certainly can. Simply use a non-dairy Vegenaise, non-dairy cheese and/or nutritional yeast.

can I make this ahead of time?

This recipe is great for meal prep. You can have it steamed and prepped and then bake when you’re ready to serve. It’s incredible the following day as well.

how should I store this whole roasted cauliflower?

Store it in the fridge covered with plastic wrap, or divide it into portions for lunch with any protein of choice.

can I make this in the air fryer?

If your air fryer is large enough, go for it! Make sure you read your owners manual for the cook time and temperature recommendations. Watch it as it cooks, since every appliance is different.

how should I serve this whole roasted cauliflower?

I like to bring the whole thing to the table and slice it up into wedges and serve it as a side dish to the main. You could also break it all up into florets and serve it that way. You can use it in tacos or wraps, serve it with a dipping sauce or on top of a salad.

Whole Roasted Cauliflower

Whole Roasted Cauliflower

This Whole Roasted Cauliflower recipe is beautiful, flavorful and substantial enough to eat on its own or as a side dish to a main protein. Steaming the cauliflower gives you a tender, soft bite but it will not fall apart on you. The sauce is creamy with a kick!
5 from 3 votes
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 1 medium cauliflower
  • cup vegan mayo, any
  • 1 teaspoon hot sauce, any you like
  • 1 clove garlic, minced
  • ½ teaspoon salt , to taste
  • ½ teaspoon pepper, to taste
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon pesto, sun-dried tomato or any

Instructions 

  • Wash and cut the stem off of the cauliflower so that it lays flat. Add some water to a pot and place your cauliflower. Lid on and steam it for 10 minutes on medium-low. 10 minutes from the boiling point.
  • In the meantime, mix together the remaining ingredients for your sauce.
  • Place your steamed cauliflower onto a baking dish lined with parchment paper and turn into Picasso by slathering it in your sauce.
  • Bake in a preheated 425F (220C) oven for 18-20 minutes or until golden. The timing will depend on the oven.

Nutrition

Calories: 188kcal, Carbohydrates: 10g, Protein: 4g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 4mg, Sodium: 568mg, Potassium: 445mg, Fiber: 3g, Sugar: 3g, Vitamin A: 111IU, Vitamin C: 70mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Side Dish
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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