Whole Roasted Cauliflower

  • Servings: 2
  • Difficulty: easy
  • Print

Y’all. This recipe is like fried chicken for vegans. The thing that I love so much about it is it is so unbelievably simple and there is so much room for creativity. Want to make it Indian? Cool, add some curry or garam masala. Want to make it more savory? Great, rosemary infused olive oil will do the trick. The possibilities are endless and the end result is a guaranteed show stopper.


  • 1 whole cauliflower
  • 7 TBSP salt
  • 4 TBSP olive oil


  • sheet pan
  • cutting board
  • tin foil
  • rack
  • chef’s knife
  • deep pot
  • brush for olive oil
  • measuring spoons
  • small bowl


  • preheat oven to 550 degrees
    • note: if you’re using convection I’d recommend 450 degrees
  • line your pan with tin foil and place the cooling rack over the pan
  • boil a large pot of water, enough to cover the cauliflower completely. add 6 TBSP of salt
  • cut the base of the cauliflower so it sits flat and up right, leaving trimmed stems on
  • boil the cauliflower until it is fork tender
    • notes: the cauliflower will float until it is completely saturated with water so use a heavy ceramic lid, spoon, bowl, whatever, to weigh it down and keep it submerged
  • remove the cauliflower from the water and drain well
  • once it has cooled off, place it upright on the rack and brush half of the olive oil over it
  • roast in over for 25-30 minutes or until char marks form
  • remove from the oven and brush the remaining oil on it and salt to taste


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