Description
This Vegan Whole Roasted Cauliflower recipe features a beautifully blanched and baked cauliflower head basted with a flavorful mixture of turmeric, olive oil, and tamari, then topped with spicy tahini sauce, balsamic glaze, pomegranate seeds, and fresh parsley for a vibrant and delicious plant-based centerpiece.
Ingredients
Scale
Cauliflower and Blanching
- 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
- 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
- Prepare the Cauliflower: Remove the leaves and trim the stem of the cauliflower, keeping the head whole and intact.
- Blanch the Cauliflower: In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and 1/2 teaspoon of turmeric to the water. Carefully submerge the whole cauliflower head and blanch for about 5 minutes until slightly tender but firm.
- Make Basting Liquid: Reserve 1/2 cup of the blanching liquid or use vegetable broth. Combine it with 2 tablespoons light olive oil, 2 teaspoons Bragg’s Liquid Aminos (or tamari), 1 teaspoon oregano, and 1/4 teaspoon fresh ground black pepper to create the basting mixture.
- Baste the Cauliflower: Remove the cauliflower from the pot and place it on a baking sheet. Using a brush or spoon, generously baste the cauli with the prepared basting liquid, making sure to coat evenly on all sides.
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Roast the basted cauliflower in the oven for 35-45 minutes until golden brown and tender inside, basting once or twice during roasting for enhanced flavor and moisture.
- Add Toppings and Serve: Drizzle the roasted cauliflower with 1/2 cup spicy tahini sauce or vegan sriracha mayo, followed by 1/4 cup balsamic glaze. Garnish with 1/3 cup pomegranate seeds and sprinkle 1 tablespoon fresh parsley over the top before serving.
Notes
- Blanching the cauliflower before roasting helps to soften it and reduces overall roasting time.
- Use a neutral oil like light olive oil for basting to avoid overpowering the cauliflower’s flavor.
- Substitute Bragg’s Liquid Aminos with tamari for a gluten-free option.
- Spicy tahini sauce can be made by mixing tahini with lemon juice, garlic, and chili flakes for an easy homemade dressing.
- Be careful not to overcook the cauliflower during blanching to avoid mushiness.
- Balsamic glaze adds a sweet tangy flavor that complements the earthiness of the roasted cauliflower perfectly.
Keywords: vegan roasted cauliflower, whole cauliflower recipe, plant-based main dish, roasted vegetables, healthy vegan dinner