Baked Whole Roasted Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Marinating time
1 hr
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Total Time
1 hr
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Servings
6
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Calories
124 kcal
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Course
Main Course
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Cuisine
Fusion, Vegan, gluten-free
Baked Whole Roasted Cauliflower
Description
Marinade ingredients include garlic and onion powder, thyme, oregano, ground sage, soy sauce or tamari, vegan Worcestershire sauce, maple syrup, salt, pepper, smoked paprika, coriander, cinnamon, cardamom, and optional cloves, celery seed, and rosemary. The marinade is mixed with water or broth to evenly combine salt and garlic.
After making small incisions on the cauliflower's top and bottom, half the marinade is poured inside to coat the interior. The cauliflower is brushed with the remaining marinade and left to marinate upside down for at least an hour, which enhances flavor penetration. The vegetable is then placed in a greased baking dish or cast iron skillet with seasoned potato halves and small carrots arranged alongside.
The whole assembly is covered during an initial roasting phase to ensure even cooking and moisture retention, with variations in cooking duration depending on cauliflower size and oven. The marinade’s balance of sweet, savory, herbal, and warm spices creates a layered flavor. After roasting, the cauliflower is tender with a richly flavored crust from the spices.
Additional marinade can be reduced with flour or cornstarch and broth to make a gravy. The marinade also works for coating florets or pressed tofu baked similarly. The recipe yields about six servings including the sides.
Ingredients
- 1 small to medium cauliflower
Marinade:
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1.5 tsp oregano
- 1/2 tsp sage ground
- 2.5 tbsp soy sauce use tamari if gluten-free), or coconut aminos, divided
- 1 tbsp Worcestershire sauce vegan
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1.5 tsp Coriander (or a mix of coriander and cumin)
- 3/4 tsp cinnamon
- 3/4 tsp cardamom
- ground cloves additional optional flavor add ins: 1/4 tsp each
- celery seed
- rosemary
sides, optional
- 6 to 8 potato sliced into halves, small
- 18 to 10 carrot small
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1 tsp neutral cooking oil generic cooking oil
Instructions
- Preheat the oven to 425 degrees F (220 C).
- Mix 2 tbsp soy sauce and the rest of the marinade ingredients together. Add 2-3 tbsp of water or chikn flavored broth and mix to combine the garlic and salt well.
- Using a thin knife, make some small cuts on the top and the bottom of the cauliflower. Pour half of the marinade inside the overturned cauliflower and move it around to coat the inside well. Brush the cauliflower lightly and let it sit upside down to marinate for at least an hour (marination time is optional, but helps add more flavor)..
- Once the cauliflower has marinated for an hour, and brush more marinade on the cauliflower and place in a greased baking dish or cast iron skillet.
- Mix the potatoes, carrots, salt, pepper and oil in a bowl and place on either side of the cauliflower. (You can bake these separately and add later to the serving dish with the cauliflower before serving)
- Cover with foil or another baking dish to cover just about the cauliflower dish. It is not necessary to seal the dish completely. Roast at 425 degrees F for 30 -35 minutes(longer for larger head). Add 1-2 tbsp water and the 1/2 tbsp soy sauce to the remaining marinade. Uncover and baste liberally again.
- There should be some moisture that leaks from the veggies and marinade into the pan because of covering and baking. If not, then drizzle a few tbsp water or broth around the cauliflower so the side veggies/marinade dont get scorched. Continue to bake uncovered for 20 to 30 mins. Use a knife to check if the cauliflower is cooked all the way through.
- Remove when done and baste with any remaining marinade. Garnish with fresh herbs. Slice and Serve with my mushroom free gravy or other of choice.
Notes
- Marinate the cauliflower for up to one day beforehand to deepen flavors.
- Partial roasting ahead is possible; cool and cover, then baste and finish roasting before serving.
- Adjust spices by omitting cinnamon and cardamom if preferred, increasing Italian herb blend instead.
- Use leftover marinade reduced with flour or cornstarch and broth to create a savory gravy.
- The marinade is adaptable for cauliflower florets or pressed tofu, baked at 400°F for 30 minutes without added water.
- Nutritional info includes potatoes and carrots and is per one of six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Sodium | 606mg | 25% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5295IU | 106% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 63mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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