GARLIC AND SMOKED PAPRIKA WHOLE ROASTED CAULIFLOWER

Whole roasted cauliflower is a showstopping healthy baked main or side dish. The garlic and smoked paprika give it a wonderful flavor, while the cauliflower gets soft inside and crispy on the outside. It’s really simple to make, and it’s perfect for Thanksgiving, Christmas or any time of year! Vegan, gluten-free, vegetarian, low-carb, keto and paleo.

On my laziest nights, I roast chopped cauliflower, broccoli and whatever other veggies I have, along with chickpeas or tofu, in the oven until slightly crispy. I add a drizzle of harissa paste, pesto or a simple peanut sauce for a super easy dinner.

But when I want a bit more WOW – I get even lazier. I don’t even chop up the cauliflower. That’s because if you roast the whole thing, it gets wonderfully crispy on the outside and the centre is soft and tender. It’s bliss. Pure whole roasted cauliflower bliss.

How? Simply brush the cauliflower with the easy marinade, put it in the oven and bake it until the centre is tender. Done!

GARLIC AND SMOKED PAPRIKA WHOLE ROASTED CAULIFLOWER

If you’re looking for a Holiday dish for guests with special diets, impress them with this! Whole Roasted Cauliflower is super simple to make but looks showstopping! This recipe is vegan, gluten-free, vegetarian, refined sugar-free, low fat, low-carb, keto, whole 30 and paleo.<
Serve it as a side dish for everyone or as a main dish for veggies/vegans.

Looking for more cauliflower recipes? Try my Turmeric Roasted Cauliflower, Cauliflower with Roasted Butternut Squash Sauce, Crispy ‘Duck’ (Cauliflower) and Pancakes, Baked Cauliflower Wings and Miso Ginger Cauliflower Steaks. 

WHY YOU’RE GOING TO LOVE WHOLE BAKED CAULIFLOWER!

• It looks so impressive!
• Whole Baked Cauliflower is just soooo easy. Seriously easy. Just scroll down to the recipe and see. Easy peasy.
• It makes an impressive vegan / vegetarian main dish.
• You only need 1 pan, a knife and a pastry brush (or just rub it on with your fingertips!).
• The colors make it perfect for Thanksgiving and Christmas. 
• It’s a great way to use up cauliflower. If you ever get one in your CSA box, just remove those leaves (roast them alongside halfway through!), brush on some toppings and roast that bad boy until tender. Bingo – dinner. 
• Looking for a Halloween dish? I’ll freely admit that when cooked this looks a bit like brains. Don’t fight it – just serve it.

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients. – Medical News Today

WHOLE ROASTED CAULIFLOWER INGREDIENTS

You only need a handful of store cupboard ingredients for this flavor-packed impressive-looking whole baked cauliflower.

• Cauliflower
• Garlic
• Smoked paprika
• Harissa paste (optional)
  
• Oil 
• Salt and pepper
• To serve (optional): pomegranate, fresh herbs, roasted potatoes and sprouts

TIPS FOR WHOLE ROASTED CAULIFLOWER

• You can use any size of a cauliflower head. Just adjust the times. I’ve given the timings for a medium-sized head. If yours is small cook it for less time.
• If you’re using a very large head of cauliflower, slice out a little of the core (but don’t cut the florets off!). This will ensure the middle all gets soft and tender.
• When you trim the leaves and cut the bottom of the stem (so it sits flat on the pan without rolling around), be sure you don’t cut any florets off.
• Short on time? Then cut the cauliflower into florets, toss them in the marinade, spread onto the baking sheet and cook for 20 minutes or until cooked through and the edges get crispy.
• Cook it on a baking sheet, roasting pan, Dutch oven, ovenproof skillet or casserole dish.
• Use your favourite oil: coconut, olive etc… If oil-free then just use water.

STORAGE TIPS

• Once cooked, store in the fridge and use within 3 days
• Not suitable for freezing

VARIATIONS

• For a spicier dish, add chilli flakes or 1/2 a teaspoon of harissa paste.
• You can cook roast potatoes alongside – just place the potatoes, drizzled in oil, into the dish next to the cauliflower. Make sure it’s not all too crowded or they will steam not roast.
• Add other roasted veggies towards the end if there is space in the pan.

SERVING TIPS

• To make it impressive, serve the whole roasted cauliflower at the table, and carve into ‘steaks’.
• To prep ahead, trim the cauliflower, brush it with the marinade and place it in the fridge for up to 3 days. Then cook on the day and serve.
• Delicious hot, but I also love to serve it cold at a picnic or cookout. 
• What to do with leftovers? I either reheat it in the oven or serve it cold on a salad. 

SPECIAL DIETS

Vegan – this dish is vegan (eggless, dairy-free)
Vegetarian – also veggie!
Gluten-free – this is completely gluten-free.
Low-carb – cauliflower is low-carb. 1 cup (100 grams) of cauliflower has 5 grams of carbs, (3 of those grams are fibre). Leave out the garlic if you’re nearing your carb allowance. 
Whole 30 – To make this whole roasted cauliflower Whole 30 compliant, use canola, safflower, sunflower or sesame oil. 
Paleo – to make this recipe paleo, use coconut, avocado or olive oil. 
Keto – to make this a Keto Whole Roasted Cauliflower use coconut oil. Leave out the garlic if you’re nearing your carb allowance. 
Oil-Free – if you don’t want to use oil, just add water to the marinade.

HOW TO MAKE WHOLE ROASTED CAULIFLOWER

Brace yourselves, this is SO EASY. 

1. Trim the leaves from the cauliflower, and trim the stalk so the cauliflower sits flat. 

2. Mix all the marinade ingredients in a small bowl.

3. Brush (or rub) the marinade over the cauliflower. Place in onto a skillet / baking sheet / Dutch oven, cover with foil or a lid and bake, then remove the foil/lid and finish cooking. 

NOTE: You can add potatoes and veggies in the pan during the cooking time. Just don’t overcrowd them or they will steam instead of roast. You can also cook the veggies and potatoes in a separate baking sheet and serve alongside the whole roasted cauliflower. 

Scroll down for the full recipe and instructions. 

MORE MARINADE IDEAS

You don’t need to limit your dish to smoked paprika and garlic – cauliflower is a great vehicle for your favourite flavorings.
Cauliflower has a pretty neutral taste, so you can go crazy trying out different herbs, spices and sauces on your whole baked cauliflower.
Try some of these other flavor ideas:

• Garlic and parmesan (or vegan/veggie parmesan)
• Barbecue sauce (and finish it on the bbq!)
• Mexican spices
• Rose harissa paste
• Cumin and cayenne
• Curry powder and chilli flakes

SERVING SUGGESTIONS

This Whole Roasted Cauliflower is perfect for any time of year, as well as for Thanksgiving and Christmas. Here are some ideas of what to serve it with – whether you’re making this as a side dish or a main dish.

Braised Red Cabbage
Green Beans Almondine
Parmentier Potatoes
Baby Hasselback Potatoes with Harissa Tomato Sauce
Bundt Chestnut Loaf
Roasted Brussels Sprouts Christmas Tree