Description
This Vegan Whole Roasted Cauliflower recipe offers a stunning and flavorful plant-based dish featuring a whole cauliflower head that is first blanched, then basted with a turmeric-spiced liquid, and finally roasted to golden perfection. Finished with a drizzle of spicy tahini sauce, balsamic glaze, and garnished with vibrant pomegranate seeds and fresh parsley, it makes a visually impressive and delicious main or side dish perfect for any occasion.
Ingredients
Scale
Cauliflower & Blanching Liquid
- 1 head cauliflower
- 8 cups water
- 2 teaspoons salt
- 1/2 teaspoon turmeric
Basting Liquid
- 1/2 cup cooking liquid (from blanching the cauliflower) or broth
- 2 tablespoons light olive oil or other neutral-flavored oil
- 2 teaspoons Bragg’s Liquid Aminos or tamari
- 1 teaspoon oregano
- 1/4 teaspoon fresh ground black pepper
Toppings & Garnishes
- 1/2 cup spicy tahini sauce or vegan sriracha mayo
- 1/4 cup balsamic glaze
- 1/3 cup pomegranate seeds
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Cauliflower: Remove the outer leaves and trim the base of the cauliflower so it sits flat. Keep the head intact for roasting.
- Blanch the Cauliflower: Bring 8 cups of water seasoned with 2 teaspoons salt and 1/2 teaspoon turmeric to a boil in a large pot. Submerge the cauliflower head carefully and blanch for 5 minutes until slightly tender but still firm. Remove the cauliflower and reserve 1/2 cup of the cooking liquid.
- Make the Basting Liquid: In a bowl, combine the reserved cooking liquid or broth with 2 tablespoons light olive oil, 2 teaspoons Bragg’s Liquid Aminos or tamari, 1 teaspoon oregano, and 1/4 teaspoon freshly ground black pepper. Whisk until well mixed.
- Baste and Roast the Cauliflower: Preheat the oven to 425°F (220°C). Place the blanched cauliflower on a lined baking sheet or roasting pan. Brush the basting liquid all over the cauliflower. Roast in the oven for approximately 35 to 45 minutes, basting every 10-15 minutes, until the cauliflower is golden brown and tender when pierced with a fork.
- Prepare the Toppings: While the cauliflower roasts, prepare the spicy tahini sauce or vegan sriracha mayo, and have balsamic glaze, pomegranate seeds, and chopped fresh parsley ready for garnish.
- Finish and Serve: Once roasted, transfer the cauliflower carefully to a serving platter. Drizzle the spicy tahini sauce and balsamic glaze over the top. Sprinkle with pomegranate seeds and fresh parsley. Serve warm and enjoy.
Notes
- Blanching the cauliflower softens it slightly and helps infuse flavor while maintaining structure for roasting.
- You can substitute the basting liquid with vegetable broth if preferred.
- Adjust the roasting time depending on the size of your cauliflower head; ensure it’s tender but not mushy.
- For a sweeter glaze, use a high-quality balsamic reduction or homemade balsamic glaze.
- Spicy tahini sauce can be made by mixing tahini with lemon juice, garlic, water, and chili paste to taste.
- Leftovers can be stored in an airtight container refrigerated for up to 3 days.
- This dish pairs beautifully with grains like quinoa or rice for a complete meal.
Keywords: Vegan roasted cauliflower, whole roasted cauliflower, plant-based main dish, cauliflower recipe, healthy vegan dinner