This vegan whole roasted cauliflower is one of my favourite ways to cook cauliflower! It looks absolutely stunning, plus it's super easy to make and so delicious. Suitable to cook in the BBQ or in the oven. Gluten-free & keto friendly.
Video recipe on recipe card.
I came up with this dish in a camping trip with my friends. We had a cauliflower, a bunch of random spices and a BBQ. Perfect scenario to create a whole roasted cauliflower dish. Trust me when I say that everybody loved it!
I love cauliflower because it's such a versatile ingredient. You can make all sorts of dishes with it. From delicious curries like my easy cauliflower mango curry, to low carb cauliflower pizza crust, to this beautiful whole roasted spiced cauliflower recipe!
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Ingredients list
This vegan whole roasted cauliflower recipe calls for LOTS of spices. You might think it's too much, but trust me, it's not!
- Cauliflower
- EVOO (extra virgin olive oil)
- Cumin powder
- Coriander powder
- Garlic powder
- Paprika
- Turmeric
- Mixed herbs
- Salt
- Ground pepper
TOPPINGS
- Coconut yogurt dressing
- Tahini sauce
- Crushed almonds
- Parsley to decorate
See recipe card for quantities.
How to make this whole roasted cauliflower recipe
Making this beautiful vegan whole roasted cauliflower it's super easy. Just follow the steps below:
Preheat the BBQ or oven to 220 degrees Celsius.
Combine all the spices, salt and pepper with the olive oil in a medium bowl, and stir well with a spoon.
Lay foil paper over a chopping board or plate, and place the cauliflower on top. Carefully pour the EVOO & spices mix on top of the cauliflower, and spread throughout with the hands. Make sure the entire surface is soaked on the mix. Wrap the cauliflower with the foil once you're finished, making sure there's no open areas.
BBQ method: Put the cauliflower in the BBQ, placing the bottom of the cauliflower on top of the grill. Close the BBQ and let it cook for 20 minutes. Turn over and cook for another 10 minutes.
Oven method: put the cauliflower in the oven, and cook for 40 minutes.
Remove the foil paper and place the cauliflower on a flat surface (plate or timber board). Add a drizzle of coconut yogurt dressing, tahini sauce and crushed almonds. You can decorate with some fresh parsley as well.
Hint: check the cauliflower 5-10 minutes before the stated cooking time as cooking time might vary depending on your BBQ/oven. To do this make a little cut in the cauliflower with a knife and try it. Also note that the times are for a softer texture, if you prefer a more al dente texture, reduce cooking time by 5 minutes.
Variations
You can tweak this recipe to better suit your taste or current ingredients at home! Here you are a few ideas...
- Play around with the spices - grab what you have in your pantry and get creative! You could also make it spicy by adding some cayenne pepper.
- Use other sauces - like hummus or baba ganoush.
- Other nuts or nut free - crushed cashews, seeds or herbs only, like parsley.
Equipment
No crazy equipment required here!
- Medium bowl and spoon
- Foil paper
Storage
Store the leftover cauliflower wrapped in foil OR in an airtight container in the fridge for up to 2-3 days.
The leftovers make a great cauliflower salad!
Top tips!
Play around with the spices you have - This recipe calls for a lot of spices and so many different combinations work great!
If you're after a crunchy / al dente texture cook for 5-10 minutes less than the time shown in the instructions. Always try a little piece before stopping the oven / BBQ.
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Print
VEGAN WHOLE ROASTED CAULIFLOWER
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4-6 serving 1x
- Category: Main course
- Method: Baking / BBQ
- Cuisine: Australian
- Diet: Vegan
Description
This vegan whole roasted cauliflower is one of my favourite ways to cook cauliflower! It looks absolutely stunning, plus it's super easy to make and so delicious. Suitable to cook in the BBQ or in the oven. Gluten-free & keto friendly.
Ingredients
1 medium head cauliflower
½ cup EVOO
1 tsp cumin powder
1 tsp coriander powder
1 tsp garlic powder
1 tsp paprika
⅛ tsp turmeric
1 tsp mixed herbs
1 tsp salt
1 tsp ground pepper
TOPPINGS
Drizzle of coconut yogurt dressing
Drizzle of tahini sauce
Crushed almonds
Instructions
- Preheat the BBQ or oven to 220 degrees Celsius.
- Add the EVOO and all the spices to a bowl and stir well to combine.
- Lay foil paper on a chopping board, and place the cauliflower on top.
- Carefully pour the EVOO & spices mix on top of the cauliflower and spread throughout with the hands. Making sure the entire surface is soaked on the mix – see video.
- Wrap the cauliflower with the foil paper, making sure there's no open areas.
- BBQ - Wrap the cauliflower with the foil paper and put inside the BBQ, placing the bottom of the cauliflower on top of the grill. Close the BBQ and let it cook for 20 minutes. Turn over and cook for another 10 minutes.
- Oven - put the cauliflower in the oven, and cook for 40 minutes.
- Remove the foil paper and place the cauliflower on a flat surface (plate or chopping board). Add a drizzle of coconut yogurt dressing, tahini sauce and crushed almonds.
Notes
- Check the cauliflower 5 minutes before the stated cooking time as cooking time might vary depending on your BBQ/oven.
- If you're after a crunchy/ al dente texture, reduce the cooking time by 5-10 minutes.
- Play around with the spices you have. This recipe calls for a lot of spices and so many different combinations work great!
FAQ
You can make the outside of the cauliflower a bit crispy by removing the foil paper and increasing the bbq/oven temperature for a few minutes. If cooking in the oven, use the grill setting. Be mindful of not overdoing it, as you will burn it.
Roasted cauliflower can get mushy / soggy in this recipe if you overcook it. I always recommend checking the cauliflower 5-10 minutes before the total cooking time to check how it's going. To do this, insert a knife and cut a little piece to try it.
Lauren says
AMAZING!!! I made it for a dinner party and everyone was super impressed.