The Best Whole Roasted Cauliflower (5 Ingredients!)

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Platter filled with our Whole Roasted Shawarma-Spiced Cauliflower alongside a measuring cup of chimichurri

Behold, the whole roasted cauliflower.

This recipe, while it may seem straightforward, threw me for a loop. I roasted 7 heads of cauliflower until I got it just right! But in the end, it was totally worth the effort.

There are a couple of secrets to the whole roasted cauliflower game. Let me show you how!

Wood cutting board with cauliflower and homemade Shawarma spice

This recipe is easy, requiring just 5 ingredients and simple methods to prepare!

Tip #1: Start with a sauce comprised of spices, a little oil, maple syrup, and salt. The result is a flavor-packed marinade of sorts that’s perfect for lathering all over your cauliflower.

Tip #2: Flip your cauliflower upside down to let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce all over the exterior.

Tip #3: Add just a pinch more spice and salt to the exterior for even more flavor.

Using a pastry brush to spread oil and spice mixture onto head of cauliflower

Tip #4: Place a pan with water on the bottom of your oven while baking so the cauliflower steams and gets softer faster. It doesn’t make the cauliflower soggy as long as you don’t over-bake – just perfectly tender all the way to the core. (A tip we borrowed from NYT.)

Tip #5: Turn the oven to broil at the last minute to get a browned outer edge.

That’s it! Just 5 ingredients and 5 tips to the perfect roasted cauliflower.

Dinner plates filled with curried quinoa, Shawarma Roasted Cauliflower, and chimichurri

We hope you all LOVE this cauliflower! It’s:

Perfectly tender
Packed with flavor
Easy to make
Super versatile
& So delicious

Make this cauliflower as the main dish or an appetizer for dinner parties or weeknight meals! Because cauliflower doesn’t have many calories, we recommend serving it over some cooked quinoa with our go-to Chimichurri Sauce. You could also add our Actually Crispy Chickpeas to the plate for some added fiber and crunch!

Other sides that would be amazing with this dish are Garlicky Kale Salad with Crispy Chickpeas, Super Cleansing Slaw with Rosemary Tahini Dressing, Loaded Kale SaladButternut Squash Sweet Potato Gratin, and Romesco Soup with Smashed Chickpeas.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Gluten-free vegan dinner of florets of our Perfect Whole Roasted Cauliflower served with quinoa and chimichurri

The Best Whole Roasted Cauliflower (5 Ingredients!)

The secrets to a perfect whole roasted cauliflower with two spice options, easy-to-follow methods, and serving ideas! A flavorful, wholesome alternative entrée or festive appetizer. Just 5 ingredients required!
Author Minimalist Baker
Print
Whole Roasted Cauliflower on a metal platter with a side of chimichurri
4.88 from 50 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Course Appetizer, Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days

Ingredients

CAULIFLOWER

  • 1 large head cauliflower
  • 2 Tbsp avocado oil (or melted coconut oil // if oil-free, sub water )
  • 2 Tbsp water
  • 2 Tbsp shawarma spice blend (or curry powder* or a blend of similar spices // plus more for exterior)
  • 1-2 tsp harissa paste (optional // reduce for less spice // increase for more spice)
  • 2 tsp maple syrup (if avoiding sugar, omit)
  • 1/2 tsp sea salt (plus more for exterior)

FOR SERVING optional

Instructions

  • Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
  • Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).
  • In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.
  • Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.
  • Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.
  • To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.
  • Remove from oven and enjoy as is or garnish with desired sauces and sides. We went for quinoa cooked with curry powder.
  • Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Video

Notes

*To prepare quinoa, add 1 cup uncooked (rinsed) quinoa to a saucepan and toast for 3 minutes on medium heat. Then add 1 3/4 cups water and stir. Bring to a boil over high heat. Then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is fully absorbed. To infuse with flavor, add salt and preferred spices when you add the water.
*If opting for curry powder, use this DIY Curry Blend or store-bought.
*Inspired by our Shawarma Roasted Cauliflower Steak and The New York Times Whole Roasted Cauliflower with Almond Herb Sauce
*Nutrition information is a rough estimate calculated without optional serving ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 124 Carbohydrates: 12.3 g Protein: 4.4 g Fat: 7.8 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.04 g Monounsaturated Fat: 5.09 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 358.1 mg Potassium: 672 mg Fiber: 4.6 g Sugar: 4.6 g Vitamin A: 231 IU Vitamin C: 101 mg Calcium: 64.68 mg Iron: 2.25 mg

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  1. Lindsay Lee says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      No judgment =) We’re so glad you enjoyed it, Lindsay! Thanks so much for the lovely review!

  2. Donna Ingram says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Donna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Sarah says

    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!

  4. Adrianne says

    Hi Dana,

    Thank you for the recipe. I made this last night. I really love the recipe.

    My only question, how to you prevent the bottom of the pan from burning from roasting the cauliflower. My pan burnt and after scrubbing still hard to get off.

    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, sorry about that! You can add a bit more oil to the pan next time. Or use a cast iron which is our preferred. Thanks for sharing, Adrianne!

  5. C R Webb says

    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

  6. Sneha says

    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!

  7. Sara says

    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!

  8. Angie says

    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+

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy both recipes, Angie! Thanks so much for the lovely review!

  9. F says

    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.

  10. Kate Cunningham says

    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!

  11. Lila Cohen says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lila. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. Melanie Lee says

    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 :)

  13. Sasha spaysky vater says

    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!

  14. Swan says

    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.

    • :D says

      I followed @minimalistbaker’s recipes as written: Homemade Schwarma Spice Blend, Creamy Chimchurri Sauce, Roasted Whole Cauliflower (purchased Harissa from @traderjoes), but I made my own curried quinoa.

      IMPORTANT ROASTING TIP: I end up roasting my cauliflower 58 mins. or until knife tender through the core. I loosely tented a foil during the last 10 mins. of roasting to not let the top become overly browned. This is because I just learned that I should have carefully trim more of the thick core away. By not doing so, I needed to roast the cauliflower much longer time. Despite the longer roasting time, it did work out for me so I have no regrets since the cauliflower was tender and delicious. I just wanted to note that out so you know the consequences of not trimming the thick core away.

  15. Andrea Calhoun says

    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.

  16. Annie says

    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.

  17. Kate Wills says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kate! We are so glad you and your husband both enjoyed it.

  18. Christy says

    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!

  19. Michelle says

    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.

  20. Nina says

    Hi there, is there a sub for maple syrup?
    My husband can’t have any sugar including unprocessed/natural, but want to still be able to achieve the browning/crisping!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina, the oil should help it brown nicely, but you could try adding a little more oil in place of the maple syrup for best results! Hope that helps!

  21. Gaby says

    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!

  22. Laura in NJ says

    Yum, yum, and yum! I roasted your cauliflower this morning, and am having it for lunch. The shawarma spice blend is brilliant. Not having harissa in the house, I used a 50/50 mix of tomato paste and sriracha for body, and it turned out wonderfully. Thanks also for the fabulous tip for coating the interior of the head with the marinade.

  23. Kerstin says

    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.

  24. Pam says

    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.

  25. Maria Kawulych says

    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.

  26. Ana says

    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.

  27. Barbara V says

    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!!!

  28. Becca says

    Any suggestions for spices to use to make this a little more traditional for the Thanksgiving table? I’m thinking of serving whole roasted cauliflower as the vegan alternative to turkey.

  29. Pia says

    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

  30. Hope Ware says

    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!

  31. Kayla R. says

    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!

  32. Jessica Gysel says

    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!

  33. Jennifer says

    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!

  34. Jill Sweet says

    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.

  35. Christine says

    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!

  36. Sushiflower says

    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!

  37. Patrycja says

    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?

  38. Karen Bittinger says

    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.

  39. Sue Murray says

    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.

  40. Tim says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t have success with this recipe Tim! Did you change anything in the recipe by chance? Let us know and we’ll do our best to help!

  41. Anthea says

    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!

  42. Tinny says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great question! Toasting brings out the oils and rich nuttiness of grains, lending depth of flavor to a variety of dishes.

  43. Kristin Baker says

    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!

  44. caitlin says

    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!

  45. Charlotte McKernan says

    I’d like to make this with the crispy chickpeas per your suggestion! Do you have a recommendation for the order of operations here, i.e. which dish to put in the oven first and how to store the other while waiting? Thanks! Love your recipes!

  46. Laurie Low says

    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.

  47. Deana Litowitz says

    I’d love to try this recipe but the link for your shawarma-spice-blend is not working for me. Is there another way I can get the ingredients?

  48. Addresschic says

    This recipe is really awesome, it looks like a turkey on a first sight but no it is a roasted cauliflower and as I know roasted food always tasty use of spices make them more delicious. I really want to thank you dana adding another recipe for my vegan list. Surely going to try it soon

  49. Elizabeth says

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

  50. Gary says

    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!

  51. Kait says

    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!

  52. Cassie Autumn Tran says

    Can you try this recipe with veggie broth instead of water? Other than that, what an amazing cauliflower! I love roasting mine with a simple kung pao sauce or Korean barbecue sauce with a few spices. Amazing for dinner!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it, but I’d think yes, as long as it was cooked longer and slower at a lower heat.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could sub a little tomato paste and cayenne pepper or red pepper flake. Or romesco. Or even pesto!

  53. Dea Brayden says

    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!

  54. OneGreenSmoothie says

    I hope a lot of chefs follow you. There’s nothing worse than being excited for an actual plant-based option at a restaurant, only to have it come out mushy. It always makes me cringe when I think of people who want to give plants a try and if those soggy ones are their first foray, they won’t try again. You seemed to have nailed this and I simply am ecstatic to give this a try. Thank you for your persistence!! Hope the first 6 were still delicious:)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! The first six were still tasty, just not quite the right texture and permeating flavor I was looking for. Thanks for sharing!

  55. Michelle stewart says

    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.

  56. Sarah says

    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!

  57. LadyKaldi says

    I don’t get it. Your tips seem useful — yet they aren’t included in the recipe itself. So when I print the instructions, no tips. And so when I make it some time down the road, no tips.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there, I added the tips shortly after it was published because they somehow didn’t get carried down into the instructions. Sorry for any inconvenience! They should be there now.

  58. Michelle Cotton says

    This is not a comment on the cauliflower recipe, but an awareness that all links related to chicken or chickpea fesenjan direct traffic to the cauliflower recipe. I would appreciate the recipe for the chicken fesenjan if it is still being shared publicly.

    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Michelle, thanks for the question. We have a vegan version of Fesenjan in our cookbook using chickpeas in place of chicken, so we removed the meat version from the site. Sorry for any inconvenience!

  59. finja says

    Definitly on the future meal plan, looks too good … though it’s also very nice to leave the greens to the cauliflower – they get super crispy and, at least for me, even more delicious than the rest of the vegetable! Have you also ever tried with brokkoli? :)