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

Scale

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

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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