Vegan Thanksgiving Recipes: Whole Roasted Cauliflower
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Vegan Thanksgiving Recipes: Whole Roasted Cauliflower
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These Vegan Thanksgiving Recipes cover everything you need for a delicious plant-based feast. From entrees, to side dishes, and decadent desserts, these easy recipes will be a hit. Try Whole Roasted Cauliflower for a simple, yet impressive, alternative to turkey!
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Ingredients
- 1 whole head cauliflower (2 to 3 pounds)
- 3 to 4 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- freshly ground black pepper
Instructions
- Preheat the oven to 400ºF and move your oven rack to a low setting, so the cauliflower will be at least 4 to 6 inches away from the top heating element. Trim the bottom of the cauliflower, slicing the core so it's flush with the bottom of the rest of the cauliflower head and will stand up evenly when placed in a pan. Carefully remove any leaves from the bottom, without cutting off the florets. Rinse the cauliflower well (I like to rinse the bottom after the leaves have been cut off, to make sure there are no tiny bugs inside) and pat well to dry.
- In a small bowl, mix together 3 tablespoons of olive oil, the salt, garlic powder, lemon juice and several grinds of black pepper. Use a pastry brush to stir it together. Place the cauliflower in a rimmed baking sheet or cast iron skillet, and flip it upside down so you can brush the bottom of the cauliflower head with roughly half the mixture. Shake the cauliflower to help distribute the seasoning inside.
- Flip the cauliflower head back over, and brush the entire outside with the remaining olive oil mixture. Be sure to use any excess that has dripped into the pan, too. Pour 1/4 cup of water into the bottom of the pan, then place the pan in the oven and roast for 60 minutes.
- When the timer goes off, remove the pan and use a knife to check the core of the cauliflower. If the cauliflower is 2 pounds or less, it might be tender already. If not, return the cauliflower to the oven to cook for 15 more minutes. If you're worried about the cauliflower getting to dark on top, you can brush those areas with additional olive oil, to help slow the browning process. If your cauliflower head is 3 pounds or more, it will probably take closer to 1 hour and 30 minutes to become tender all the way through.
- When the cauliflower is tender, remove it from the oven and let it cool for 10 minutes. Season with additional salt and pepper, if desired, then slice into wedges and serve warm with your favorite side dishes. Leftover cauliflower can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for roughly 5 ounces of cauliflower, or 1/6th of the head, assuming you're using a 2-pound head. This is automatically calculated, and is just an estimate, not a guarantee.
Nutrition Information
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Calories
102kcal
(5%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
433mg
(18%)
Potassium
459mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
0.05IU
(0%)
Vitamin C
73mg
(81%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 433mg | 18% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 0.05IU | 0% |
| Vitamin C | 73mg | 81% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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