whole roasted cauliflower

Whole Roasted Cauliflower

A plant-based option for Thanksgiving your guests will love and impress the meat-eaters.

Course Main Course, Side Dish
Keyword vegan, plant-based, roasted cauliflower
Prep Time 10 minutes
Cook Time 50 minutes
Marinade Time 30 minutes
Total Time 1 hour 30 minutes
Author Regina Topelson


  • 1 small to medium head of cauliflower
  • 1 Tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp thyme
  • 2 tsp oregano
  • 1 tsp rosemary
  • 1 Tbsp Tamari Soy Sauce gluten-free, low-sodium
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1-2 Tbsp maple syrup Grade B
  • 2 tsp black pepper
  • 2 tsp paprika smoky
  • 2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2-3/4 cup vegetable broth low-sodium
  • 3 potatoes cut into small wedges
  • 2 cups carrots cut
  • 2 tsp parsley, cilantro, basil, or other fresh herb for garnish optional


  1. Wash cauliflower and cut out stem and outer leaves.

  2. Make the marinade. Combine all ingredients from olive oil to cinnamon.

  3. Turn the cauliflower upside down and drizzle 1/3 to 1/2 the marinade inside the cauliflower. Allow to marinade for 30 minutes upside down.

  4. Heat oven to 450 degrees F.

  5. Turn cauliflower over into oven-safe dish. Place carrots and potatoes around cauliflower. Pour remaining marinade over the top of the cauliflower.

  6. Pour 1/2 cup vegetable broth around cauliflower over carrots and potatoes.

  7. Cover with foil and bake for 30 minutes.

  8. Take out cauliflower from oven, uncover and baste with remaining vegetable broth or that from pan. Return to oven, uncovered, for another 20 minutes.

  9. Remove from oven and allow to cool.

  10. Sprinkle with your favorite fresh herb for garnish before serving.