This vegan whole-roasted cauliflower head, accompanied by a spicy tahini dressing and balsamic glaze, makes a beautiful low-carb, plant-based, gluten-free dish for the holidays.

A whole roasted cauliflower in a red skillet with spicy tahini dressing and balsamic glaze drizzled on top.

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Why make this recipe

If you are looking for a gluten-free vegan main dish for your holiday centerpiece, this recipe is it! Or if you don’t want to take the time to make a vegan turkey, vegan ham, or tofu Wellington, and want a simple plant-based dish, you’ll love this recipe.

This whole head of cauliflower is blanched in broth, then seasoned and roasted to perfection. Drizzled with spicy tahini dressing and sweet balsamic glaze, then topped with pomegranate seeds for a delicious flavor and stunning presentation.

Ingredients and substitutions

  • Cauliflower – you will need a large whole head of cauliflower for this recipe.
  • Water – to blanch the whole head of cauliflower. You can also use vegetable broth instead for more flavor. (Then reserve the broth for other recipes.)
  • Turmeric – this will give the cauliflower a beautiful golden color.

For the basting liquid

  • Light Olive Oil – to make the meat moist. (optional) I prefer refined coconut oil because it is most similar to the fat found in meat and will give it the most authentic texture.
  • Soy Sauce – or Bragg’s Liquid Aminos for flavor.
  • Oregano – for flavor in the basting liquid. You can also add a sprinkle of thyme, rosemary, and/or sage, or other fresh or dried herbs, for added flavor.
  • Fresh Ground Pepper – for flavor in the basting liquid.

Extras

  • Spicy Tahini Sauce – you can easily make this with tahini, lemon, juice, soy sauce, and sriracha or garlic chile sauce. You can also substitute this sauce with vegan sriracha mayo instead. Both are delicious.
  • Balsamic Glaze – This sauce is easily found at most major grocery stores, or you can make your own balsamic reduction at home. You can also substitute this for agave nectar or another sweet sauce to add a touch of sweetness to the dish.
  • Pomegranate Seeds – Adds color, texture, and a delicious taste to the dish.
  • Fresh Parsley – optional to add a touch of color and a fresh taste.
A top view of a whole head of cauliflower that has been roasted and drizzled with spicy tahini sauce, balsamic glaze and pomegranate seeds.

Helpful tools

  • A Pot – you will need a pot large enough to blanch a whole head of cauliflower.
  • A Baking Dish – You will need an oven-safe dish that is slightly larger than the head of cauliflower. I prefer to use my small iron skillet, but feel free to use whatever you have.

How to make whole roasted cauliflower

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400°F (204 °C).

Step 2 – Wash a whole head of cauliflower and cut off the leaves and any stem that is sticking out.

Step 3 – Bring 8 cups of water to a boil, then add 2 tsp. salt and 1/2 tsp turmeric. (Be sure there’s enough water to cover the whole head of cauliflower – add more water if needed.)

Step 4 – Place the whole cauliflower in the boiling water for 5 minutes to blanch it. While the cauliflower head is blanching, mix up the basting liquid.

A whole head of cauliflower boiling in broth.
Blanc the head of cauliflower
A mixture of basting liquid to be poured over the cauliflower.
Make the basting liquid.

Step 5 – Remove the head of cauliflower from the water, place it in an oven-safe baking dish, and pour the basting liquid over it.

Step 6 – Place the cauliflower in a 400°F (204 °C) oven for about 40-45 minutes, until golden brown. Take it out every 15 minutes to spoon the basting liquid over the head of the cauliflower.

Pouring the basting liquid over the whole head of cauliflower.
Pour the basting liquid over the head of cauliflower.
A whole head of cauliflower after it has been roasted.
Roast until golden brown.

Step 7 – Serve your cauliflower with your choice of veggies around it and drizzled with spicy tahini dressing (or sriracha mayo), balsamic glaze, pomegranate seeds, and fresh parsley.

You can also swap out the tahini sauce with tahini Caesar dressing, chipotle mayo, or vegan buffalo sauce. You can use a sweet sauce, such as spicy peanut butter sauce, sweet Thai chili sauce, or sweet and sour sauce, instead of the balsamic glaze.

Pro Tips

  • Don’t blanch the head of cauliflower for more than 5 minutes, or I find that the final result is overcooked.
  • Be sure to use turmeric in the blanching liquid to give your head of cauliflower a beautiful golden color.
  • To make your own balsamic glaze, simmer 1 cup of balsamic vinegar with 2-4 tablespoons of sweetener of choice over low heat for about 15 minutes, until the mixture is about half the original volume and has thickened to the consistency of syrup.
A whole roasted cauliflower with a slice cut out of it.

What to serve with whole roasted cauliflower

I love to serve this roasted cauliflower with other vegetables around the base to make it visually appealing. My favorite is roasted Brussels sprouts, as the tahini dressing and balsamic glaze also pair perfectly with them. You can also serve it with my balsamic roasted vegetables, roasted Brussels sprouts and potatoes, roasted tenderstem broccoli, or roasted root vegetables and tofu. Alternatively, you can keep it simple and surround it with kale or steamed broccoli.

You can also serve your head of roasted cauliflower on a bed of vegan ricotta, warmed hummus, or vegan feta cheese.

Storage and reheating

Refrigerate: Store leftovers in the refrigerator for 3-5 days in an airtight container.

Reheating: Reheat a serving in the microwave for about 1-2 minutes.

Can I make it ahead of time?

This whole roasted cauliflower tastes best when made fresh. You can prepare the basting liquid, drizzling sauces, and pomegranate seeds ahead of time and keep them in the fridge for up to 3 days. However, I recommend roasting your head of cauliflower just before serving.

A whole roasted head of cauliflower in a red iron skillet with brussels sprouts around it and drizzled with tahini sauce.

More holiday recipes

Whole roasted cauliflower recipe

A whole roasted cauliflower head with brussels sprouts around it and drizzled with tahini dressing, balsamic glaze and sprinkled with pomegranate seeds.
Diet
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4.75 from 4 rating

Whole Roasted Cauliflower

Yield: 6
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Author: Monica Davis
A head of cauliflower that has been blanched and roasted to perfection.
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Ingredients

  • 1 head cauliflower
  • 8 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric

For the bastings 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

To drizzle over the roasted cauliflower

  • 1/2 cup spicy tahini sauce, or vegan sriracha mayo
  • 1/4 cup balsamic glaze
  • 1/3 cup pomegranate seeds
  • 1 tablespoon fresh parsley

Instructions
 

  • Preheat the oven to 400° F (204° C).
  • Wash a whole head of cauliflower and cut off the leaves and any stem that is sticking out.
  • Bring 8 cups of water to a boil then add 2 tsp. salt and 1/2 tsp turmeric. (Be sure there’s enough water to cover the whole head of cauliflower – add more water if needed.)
  • Place the whole cauliflower in the boiling water for 5 minutes to blanch it. While the cauliflower head is blanching, mix up the basting liquid by combining 1/2 cup of the liquid that you blanched the cauliflower in, plus oil, liquid Aminos, oregano, and black pepper.
  • Take the head of cauliflower out of the water, place it in an oven-safe baking dish, and pour the basting liquid over it.
  • Place the cauliflower in a 400° F (204° C) oven for about 40-45 minutes until golden brown – taking it out every 15 minutes to spoon the basting liquid over the head of the cauliflower.
  • Serve your cauliflower with your choice of veggies around it and drizzled with spicy tahini dressing (or siracha mayo), balsamic glaze, pomegranate seed, and fresh parsley.

Notes

  • Don’t blanch the head of cauliflower for more than 5 minutes or I find that the final result is overcooked.
  • Be sure to use turmeric in the blanching liquid to give your head of cauliflower a beautiful golden color.
To make your own balsamic glaze – simmer 1 cup of balsamic vinegar with 2-4 tablespoons of sweetener of choice over low heat for about 15 minutes until the mixture is about 1/2 the volume and it has thickened to the consistency of syrup.
Serving: 1cup, Calories: 151kcal, Carbohydrates: 14g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 206mg, Potassium: 373mg, Fiber: 3g, Sugar: 5g, Vitamin A: 69IU, Vitamin C: 48mg, Calcium: 53mg, Iron: 1mg
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