The Best Whole Roasted Cauliflower (5 Ingredients!)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
124 kcal
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Course
Main Course, Appetizer
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Cuisine
Middle Eastern, Vegan
The Best Whole Roasted Cauliflower (5 Ingredients!)
Description
This recipe starts with preparing a whole medium-large cauliflower head by trimming the stalk bottom carefully to keep the head intact and removing excess leaves. The cauliflower is placed in an oven-safe pan and coated with a mixture of avocado or melted coconut oil, water, shawarma spice blend, optional harissa paste for heat, maple syrup for sweetness, and salt. These ingredients combine to provide a layered flavor profile highlighting warm spices and subtle sweetness.
The cauliflower roasts in a preheated 400°F oven with a tray of water on the oven floor to create steam. This method helps cook the cauliflower evenly and keeps it moist while developing tender florets infused with the spices. The result is a soft yet structured vegetable with a fragrant, spiced aroma. The roasting time is enough to penetrate the core by pouring the sauce inside, ensuring flavor inside and out.
This roasted cauliflower can be served alongside cooked quinoa and drizzled with herbaceous magic green sauce or freshly chopped parsley, making a wholesome vegetable side or light meal. Variations include swapping the shawarma spice for curry powder and omitting the maple syrup for less sweetness. The recipe's notes provide guidance on preparing the quinoa and seasoning adjustments to tailor the dish.
Ingredients
CAULIFLOWER
- 1 medium-large cauliflower ~1 ¼ - 2 pounds or 550-950 g // ~5-7 inches or 12-18 cm in width, head
- 2 Tbsp avocado oil (or melted coconut oil // if oil-free, sub water)
- 2 Tbsp water
- 2 Tbsp shawarma spice blend (or curry powder* or a blend of similar spices // plus more for exterior)
- 1-2 tsp harissa paste (optional // reduce for less spice // increase for more spice)
- 2 tsp maple syrup (if avoiding sugar, omit)
- 1/2 tsp salt plus more for exterior, sea salt
FOR SERVING optional
- magic green sauce
- parsley fresh
- quinoa cooked
Instructions
- Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
- Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).
- In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.
- Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.
- Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.
- To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.
- Remove from oven and let cauliflower rest in pan for 5-10 minutes to continue softening the core, if needed. Enjoy as is or garnish with desired sauces and sides. We went for quinoa cooked with curry powder.
- Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.
- To remove stuck bits from cast iron pan, let warm pan soak with water in it for 5 minutes before scrubbing clean with a medium-to-firm bristle brush. See our cast iron guide for more information on cleaning and cooking with cast iron.
Notes
- To prepare accompanying quinoa, toast one cup of rinsed quinoa for three minutes, add water and spices, then cook until absorbed.
- Substitute shawarma spice blend with a homemade curry powder mix to vary the flavor profile.
- Maple syrup is optional and can be omitted to avoid added sugar.
- This recipe is inspired by shawarma-style roasted cauliflower and benefits from using a steaming method in the oven for moisture retention.
- Nutrition information provided does not include optional toppings or sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 124 | 6% |
| Carbohydrates | 12.3g | 4% |
| Protein | 4.4g | 9% |
| Fat | 7.8g | 12% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.04g | 6% |
| Monounsaturated Fat | 5.09g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 358.1mg | 15% |
| Potassium | 672mg | 14% |
| Fiber | 4.6g | 18% |
| Sugar | 4.6g | 9% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 101mg | 112% |
| Calcium | 64.68mg | 6% |
| Iron | 2.25mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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