Looking for a delicious and impressive vegan dish to serve at your next gathering? Look no further than this Vegan Whole Roasted Cauliflower recipe! With a golden crispy exterior and tender, flavorful interior, this dish is sure to wow your guests and satisfy your taste buds.
Why You’ll Love This Recipe?
- Great flavors: The combination of turmeric, oregano, and black pepper creates a savory and aromatic blend that elevates the cauliflower’s natural taste.
- Quick prep time: With just a few simple ingredients and minimal prep work, you can have this show-stopping dish ready to go in no time.
- Perfect for meal prep: This Vegan Whole Roasted Cauliflower is not only delicious fresh out of the oven but also makes for a great leftover meal option that can be enjoyed throughout the week.
Ingredient Notes:
- Head cauliflower: The star of the dish, cauliflower provides a meaty texture when roasted whole.
- Water and salt: Used for blanching the cauliflower before roasting to help tenderize it.
- Turmeric: Adds a vibrant color and earthy flavor to the dish.
- For the basting liquid: Cooking liquid or broth, light olive oil, Bragg’s Liquid Aminos or tamari, oregano, and fresh ground black pepper create a flavorful coating for the cauliflower.
- To drizzle over the roasted cauliflower: Spicy tahini sauce or vegan sriracha mayo, balsamic glaze, pomegranate seeds, and fresh parsley add a pop of flavor and color to the finished dish.
Step-by-Step Instructions:
- Preheat the oven to 400°F.
- Blanch the cauliflower in a large pot of boiling salted water with turmeric until slightly tender.
- In a small bowl, mix together the basting liquid ingredients.
- Place the blanched cauliflower on a baking sheet and brush with the basting liquid.
- Roast the cauliflower in the oven for about 45 minutes, basting occasionally, until golden brown and tender.
- Drizzle the roasted cauliflower with tahini sauce or vegan sriracha mayo, balsamic glaze, pomegranate seeds, and fresh parsley before serving.
Helpful Tips:
- Make sure to baste the cauliflower regularly during roasting to keep it moist and flavorful.
- Feel free to customize the seasonings and toppings to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Swap out the tahini sauce for a dairy-free yogurt sauce for a different flavor profile.
Expert Tips for the Best Results:
- For extra flavor, try adding a sprinkle of nutritional yeast to the basting liquid.
- To achieve a crispier exterior, broil the cauliflower for a few minutes at the end of roasting.
- Experiment with different herbs and spices in the basting liquid for a unique twist on this recipe.
Serving Suggestions:
This Vegan Whole Roasted Cauliflower pairs perfectly with a side of quinoa or couscous and a fresh green salad. For drinks, try serving it with a crisp white wine or a refreshing cucumber mint lemonade.
Storage and Reheating Tips:
To store leftovers, place the cauliflower in an airtight container in the refrigerator. To reheat, simply place the cauliflower in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Frequently Asked Questions:
- Can I use frozen cauliflower for this recipe?
- While fresh cauliflower is recommended for the best results, you can use frozen cauliflower if that’s what you have on hand. Just be sure to thaw and pat it dry before roasting.
- Can I make this recipe ahead of time?
- Yes, you can blanch the cauliflower and prepare the basting liquid ahead of time. When ready to serve, simply roast the cauliflower and drizzle with toppings.
- How can I make this recipe gluten-free?
- To make this recipe gluten-free, be sure to use tamari or a gluten-free soy sauce alternative in place of Bragg’s Liquid Aminos.
Conclusion:
With its impressive presentation and delicious flavor, this Vegan Whole Roasted Cauliflower is a must-try for any plant-based eater. Whether you’re looking for a show-stopping main dish or a flavorful side, this recipe is sure to impress. Give it a try and let us know how it turned out!
Print
Vegan Whole Roasted Cauliflower
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Various
- Diet: Vegan
Description
This Vegan Whole Roasted Cauliflower is a flavorful and impressive dish that’s perfect for special occasions or as a main course. The cauliflower is first blanched in a seasoned water bath, then roasted with a savory basting liquid, and finally topped with spicy tahini sauce, balsamic glaze, pomegranate seeds, and fresh parsley for a delicious finish.
Ingredients
Main Ingredients:
- 1 head cauliflower
- 8 cups water
- 2 teaspoons salt
- 1/2 teaspoon turmeric
For the Basting Liquid:
- 1/2 cup cooking liquid (from blanching) or broth
- 2 tablespoons light olive oil
- 2 teaspoons Bragg’s Liquid Aminos or tamari
- 1 teaspoon oregano
- 1/4 teaspoon fresh ground black pepper
To Drizzle:
- 1/2 cup spicy tahini sauce or vegan sriracha mayo
- 1/4 cup balsamic glaze
- 1/3 cup pomegranate seeds
- 1 tablespoon fresh parsley
Instructions
- Blanch the Cauliflower: Preheat the oven to 400°F. In a large pot, bring water, salt, and turmeric to a boil. Add the cauliflower, reduce heat, and simmer for 5 minutes. Drain and place in a baking dish.
- Prepare the Basting Liquid: In a bowl, mix together the cooking liquid, oil, Bragg’s Liquid Aminos, oregano, and black pepper. Brush this mixture over the cauliflower.
- Roast the Cauliflower: Bake for 30-40 minutes, basting every 10 minutes, until golden and tender.
- Drizzle and Serve: Drizzle with tahini sauce or vegan mayo, balsamic glaze, and garnish with pomegranate seeds and parsley before serving.
Notes
- You can customize the basting liquid by adding your favorite herbs and spices.
- Feel free to adjust the drizzle toppings based on your preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg