The Best Whole Roasted Cauliflower (5 Ingredients!)

Absolutely lovely! Served this with salmon with cilantro dressing.

Absolutely delicious. The water/steaming tip makes all the difference!

10/10
INCREDIBLE recipe, I made my own spic blend as I couldn’t find it in store oh oh, boy. Could not recommend more.
Used a vegan pesto over the top and placed it on a bed of hummus with a light salad round the side with toasted chickpeas and roast potatoes

OMG, this may just be the best Minimalist Baker recipe I have made, and that’s a tough call because they have all been amazing. I have been wanting to make a whole roasted cauliflower for a very long time and finally got around to it, no doubt because this recipe looked so easy, which it was. I made it with your DIY curry powder, drizzled some lemon tahini dressing on a bed of your five minute hummus (what I had in the fridge). Best dinner in a long time, thank you again!

An amazing recipe!!! I had it with the magic green sauce and….,omg.

Holy Moly, this was delicious! I almost skipped this recipe because I didn’t have a store bought shawarma spice on hand. But honestly it took me longer to find the spices in my cabinet than it did to whip up this beauty. Omitted the optional paste. Served with rice, peas and the last of the asparagus from the garden. Next time I’ll try the Magic Green Sauce.
A keeper, for sure.
Thank you.

This was my first whole cauliflower dish and I am hooked… not that you can ever go wrong with cauliflower, right?

Side note: if you’re thinking of switching to a steam oven your only regret will be waiting even a minute longer. It just makes everything so moist on the inside and frankly, so so so so easy. For this dish I just set it to steam for the first half and switched the setting to bake for the second half. The oven will be steamy the entire time. Just wow. Perfectly roasted.

Amazing. The name doesn’t lie, this is the best.

Gah! This was so delicious!! Made it last night with a chimichurri sauce and am making it again tonight for dinner (don’t judge! It was delicious!!). Adding this to the monthly repertoire for sure!! Thank you for sharing!!

The Whole Roasted Cauliflower was the best I have ever had. What a great simple and tasty receipe. Delicious thank you.

Absolutely loved this! So flavourful and looks amazing when you serve it up. I didn’t have any maple syrup so swapped in some honey instead, but worked a treat!

I had to improvise with the spices since we are under stay-at-home orders. I added whit wine. My only regret is that I did not cook two. My husband ( who chose to eat later) only got to taste the stalk ( that’s all that was left ) I served it with cod and shrimp which I baked with the same spices and wine combo

Remembering that we made this as the main during thanksgiving… the sauce is perfect and it’s such an easy recipe and a crowd pleaser!

Great recipe! Went the Indian route and served the cauliflower with coconut curry quinoa and a coconut yogurt raita. It was so satisfying and flavorful!

Easy and delicious! Thank for another winning recipe!

I just made this ??????? …..OMGosh this is Delish! I’ve not been a huge fan of cauliflower but you’ve changed my mind with this recipe! I hope I don’t eat the whole head???
I ate it on a bed of TJoe’s tri-colour quinoa. I spiced it up with curry turmeric & fenugreek spices that’s one spice. Plus, I had to sub in agave cuz I didn’t have maple syrup. This is a staple for me now? super easy?
By the way, I made your biscuits yesterday morning again! They always are so yummy ? You made me love biscuits again since going vegan years ago I just accepted I can’t have them I anymore. Plus, yours turn out better than greasy ones you get from a stinky drive-thru…yuk I rate them A 5+

This recipe is one of my favourites of yours! It comes out perfect every time and it so easy to make. I usually triple the marinade and save the rest for other things like tofu, vegetables, chicken, and even as a salad dressing cause I’m obsessed with it.

So delicious.
Served this on a bed of humous, with cranberries and pistachios.
Subbed maple syrup with honey and it was great, even our most fussy eater loved it!
Definitely liked the easy clock through shawarma spice mix. Recommend making a big jar so you are ready to create something amazing with no fuss!

Came out perfect the first time. Omitted the browning but did cover loosely with foil and it was done (a medium-size head) after 35 minutes in the oven and not a morsel remained. Making it again this week for our Friday night dinner and I don’t think anyone will complain. It’s a real winner…thanks.

Absolutely delicious. I’ve made it without harissa and subbed jalapeño/Serrano peppers and it was delicious. Harissa is also amazing if you’ve got it. Feel free to make more sauce if you’ve got a larger cauliflower and account for extra baking time. I like to make this with chimichurri and a side of quinoa. So yummy :)

I made this for dinner tonight and it is everything the description says it it! Delicious, easy, flavorful and EASY!! I served it on top of a bed of greens with a creamy tahini dressing. I was just trying to use up what I had. I know this recipe will be on a weekly rotation. I did add a bit more water to the pan 1/2 way thru cooking but that is probably because I didnt measure everything perfectly, I just eyeballed it.
Moral of the story is THIS DISH IS EVERYTHING!

So although the spice ideas were tasty the cooking method didn’t work for me. Similar to other comments where the cauliflower didn’t cook properly – extra long cook time, beginning to burn on the outside, yet still uncooked on the inside. I have a guess about what might be the cause: the cooking vessel. In step 2 of the instructions it says, “place in a cast-iron skillet (or other oven-safe pan).” I think perhaps only a cast-iron skillet or other enameled cast-iron vessel that radiates lots of heat will yield the desired results. I used glass and after 80 minutes it still wasn’t soft enough to cut with a regular dinner knife.

Ok, I’ve made a couple of whole roasted cauliflowers before but OMG this one was by far the best! I made exactly as called for, using coconut oil instead of avocado oil, made the shawarma spice mix (yes!!) and used a cast iron skillet. I also didn’t have harissa paste, but harissa seasoning which I made a paste with using water. The only issue I had was my cauliflower was the size of my head and I could have used a bit more sauce. I cooked it for close to the maximum time, and it was spectacular.

And the chimichurri! Another winner. Made as written, and it was also amazing. I did use 4 garlic as mine were small but I think 3 would have been enough.

Super easy, super delicious. Great recipe! Will post photos on IG.

This is such a delicious meal. I made your chimichurri sauce to go with it and wow what a zingy mouthful that is. Thank you so much for these wonderful recipes.

Made last night. This cauliflower chicken tastes JUST like cauliflower chicken! heheheh

Truly, it was brilliant. So simple to make, and with quinoa and your chimichurri sauce, I felt like a queen. My omnivore, somewhat picky husband even appreciated. My ONLY issue is I don’t know when to stop. Thank you, as always! xo

I finally had an opportunity to make this and WOW!!! So delicious! I used Baltic Curry powder instead of the shawarma because that’s what I had on hand. So delicious and packed with flavor. I was lazy and simply served with plain quinoa, but it was still so good. Mine didn’t look as pretty as yours, but the taste was spectacular. Definitely a keeper! Thank you!

Just made this and it’s absolutely delicious! I added some nutritional yeast because I don’t have harissa and didn’t know what to add… turned out divine! Thank you so much for introducing me to nutritional yeast, by the way. It’s not an understatement to say it’s changed my life. I put it on kale with avocado oil, salt and pepper and it actually makes kale delicious. My diet is 100% times better since you showed me the magic of nutritional yeast… makes every. single. thing. delicious! Five stars for this recipe. Will be making again tomorrow :) Thank you.

Amazing recipe! Loved the harissa mix, although I left the cayenne pepper out for the kids. Still, mine was ready o the faster side (45 minutes) and it got perfectly and evenly crunchy on top without needing the broiler. I made it on the fan setting of my oven and the cauliflower was soft inside and crunchy on top. I loved the idea of adding water on a bottom tray, I think that made a huge difference. Thanks!

I’ve made roasted whole cauliflower before and it definitely is my favourite way of cooking cauliflower. Usually I boil it first which is a bit complicated since you need a huge pot etc. so I was quite interested to see how this would turn out. Loved the idea with the shwarma spices and it did taste lovely. However, after over an hour in the oven, my cauliflower was still a bit too crunchy.
BUT since we didn’t finish it, I cut it up and put it in the pan with some onion and garlic, added some more shwarma spice and coconut milk. We then ate this the next day with rice and it tasted absolutely fabulous. Will definitely use the spice mix again but might go back to my old way of boiling it first.

Wow-this is absolutely delicious! I doubled the sauce. Thank you for a fantastic, easy Recipe!

This is the 2nd time I’ve made this and both times were outstanding. The first time I made it for dinner guests and the presentation was very impressive. Then, of course, I forgot where I obtained the recipe and bumbled around with inferior ones. So disappointing! Earlier this week I found it again and promptly wrote it down. The perfect blend of savory, sweet and heat. I didn’t have harissa paste so used 1 tsp of harissa spice powder. We could have taken it spicier but it was lovely. The sauce and cooking with the pan of water in the bottom of the oven are what make this perfect. Look no further. This IS the BEST ROASTED CAULIFLOWER RECIPE out there!

BONUS: Today I used the leftovers in the creamy cauliflower soup recipe from Laurel’s Kitchen. FABULOUS.

I made this on New Year’s Day. It was excellent! This is so easy to make. I followed the recipe exactly with 2 exceptions. I made 1 1/2 times the sauce although I don’t think I needed it. I cooked it in a dutch oven with the lid on for 50 min. It may not have required that full amount of time but I got distracted with other items and missed my earlier timer. It was soft but not mushy. The spiciness and flavor was terrific, however, if I was serving it to kids I would modify the spiciness. I will definitely make this again and might try other spices/flavorings.
I did not make any of the other suggestions as we already had other things planned for our menu.

Delicious and so easy! I’ve made this twice now and even my meat-loving family thoroughly enjoyed it. It will be a staple recipe! I can’t wait to play with other flavor combinations.

I made it twice. It was really good. The only thing I noticed is that the color wasn’t so bright as in the picture, but just brown. Will try again and see if I mixed the spices correctly. Thank you!!!

Made this for a Friendsgiving. Everyone loved it!

Once again, an absolutely amazing dish! I am not a vegan, nor a vegetarian, but I just love all your recipes! The cauliflower was so tasty. You are definitely my favourite chef! So easy to do and even I get amazing results. Xx

I made this tonight and its delicious as well as beautiful.

The Best Whole Roasted Cauliflower was absolutely amazing! A perfect blend of flavors. I went with the no oil version. Since some of the spices were in the bottom of the pan after roasting, I added a little Braggs Aminos and a bit of water to deglaze the pan. It made a perfect “gravy” for pouring over the cauliflower. I placed the cauliflower on a bed of brown rice with a few nuts and raisins added to the rice. My family raved and this is definitely a “make again” for us! I posted a photo on Instagram and tagged you!

ABSOLUTELY DELICIOUS! I was intimidated about making a whole roasted cauliflower, but after being stumped about what to have for dinner and finding a whole cauliflower in the fridge, I knew tonight was the night. The five simple steps were informative and accurate. I also could’ve used more sauce, but happy to have tried it this way first.

I made two switches to the recipe: I used curry powder and Thai green curry paste instead of harissa and Schwarma spices (though I’m so excited to try this again with that flavor). Also made the quinoa with a bit of the spice and garlic salt dissolved in the water while I toasted the grain — probably the best quinoa I’ve ever made. I will always use this method from here on out.

You’ve done it again Dana! Thank you!

This is really an amazing dish! Super tasty and nicely spiced (especially with the chimichurri which was delicious, the best combination ever). So so good, perfect for this autumn days. I’m so happy I found you via google, I usually go more Ottolenghi style, but your blog is simple, easy and superyummie. Thanks for the research and energy that goes into it, worth every bite!

My whole family loved this!! My 14 year old insisted on licking her plate! Goes awesome with the chimichurri recipe included. I did make more of the shawarma mixture and was glad I did. Also, I didn’t have parsley for the chimichurri, so I used arugula and it turned out delicious. The water to steam I can tell was key to the excellent bake. Highly recommend this recipe. Thank you!

Hmmm, this tastes great but every time I roast a whole cauliflower it takes at least twice as long as recommended. It’s very frustrating but now I know. Maybe I will try the suggested Dutch oven next time to see it that helps speed it up.

We made this today with lunch… we swapped out sriracha for the harissa since we didn’t have any on hand, and then made a cilantro chimichurri in lieu of parsley (also didn’t have on hand). It was amazing and can’t wait for the next dinner party to present as the appetizer!

Super easy and SO delicious. I made this with brown rice cooked with turmeric and curry and chicken stock near the end. I also made the chimichurri which was seriously awesome! Definitely making again!

Omg! This was delicious. Tried this recipe today and I absolutely loved it. Thank you! The paste itself is just great, wonder what else I could use it on. To marinate tofu maybe?

Delicious!! Made this tonight and loved it. Served with wheat couscous and the Chimichurri. I didn’t have all the ingredients on either recipe but substitutes worked fine. Definitely will make again!! Thank you.

I made this and it was soooo good. Yes, it takes patience as mine did take the whole 50 minutes to cook but it was worth it. Ate the leftovers cold the next day as part of a picnic. Will make again.

Struggled to cook the cauliflower to the desired outcome based on the guidelines in the recipe. After almost 1.5hrs of cooking the centre of the cauliflower was still tough and the outside was burning. Double and triple checked instructions, the oven and the recipe to an avail…

First time ever I leave a comment on a recipe, but this was just SO GOOD. I also made twice the amount of sauce, and ate it with the chimichurri. Licked my plate clean afterwards!

Easy and delicious! Made double the seasonings, and drizzled extra on top after the cauliflower was done cooking. So many flavors! Yum!

The complexity of the spices are amazing! It was my first time roasting a whole cauliflower and I couldn’t have chosen a better recipe to experiment with! Thank you!

I’ve made this twice now, and both times I’ve had positive comments from my usually tough to please chef housemate about how good the kitchen smells ! I also threw some potatoes in at the same time as the cauliflower and the steam/bake process made them fluffy as heck. my partner loves this recipe and I’m adding it to my easy go-to meals list, thanks!

Delicious! Made this and the chimichurri sauce to go with it. I didn’t want to heat up my kitchen (hot summer!) and made it in my air fryer. I set the temp for 400 and checked it with a sharp knife periodically to see if it was tender. I served it with brown rice.

Awesome recipe! So easy, and minimal clean up. I used a non-stick, oven-safe pan instead of cast-iron, and it worked great!

Been making your recipes for some time now. This is my first time reviewing because I wanted to share a tip I came across. I absolutley LOVE your marinade/sauce for this dish. Although next time baking the cauliflower, you should try putting it in the dutch oven with the lid on for 30-35 mins and then the broiler for 2-4 mins with the lid open to finish it off. This way theres no pan of water required. It is the best turnout I’ve had to date. I’ll be using your recipe with this baking technique for years to come!

Excellent, great flavor and texture, will make again.

Absolutely unreal. Sitting with a plate piled high with this cauliflower right now and I am in veggie heaven. Made the recipe exactly as written excepting a cooking time of 30 minutes. It’s absolutely delicious and just perfect!

This was delicious and beautiful!! Brought it to a potluck tonight. Made it with curry and I didn’t have the harissa paste. I did make the chimichurri sauce and quinoa. Based on another comment I made more sauce. Glad I did. Totally fabulous. Thanks so much!

So good! I added a bit more maple syrup and chopped up sweet potato on a baking sheet…it’s like spicy candy! I could eat the whole thing…I might eat the whole thing.

SOO delicious! Made this for dinner last night and it was a huge hit with my girlfriend and our friends. I would definitely make again!

Really delicious! I recommend making 1.5 times the recommend amount of sauce.