Whole Roasted Cauliflower

Whole Roasted Cauliflower

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Adjust Servings:
1 large head of Cauliflower
0.5 cup Avocado Oil
1 teaspoon Sea Salt
0.5 teaspoon Onion Powder
0.5 teaspoon Garlic Powder
0.5 teaspoon Paprika Powder
0.25 teaspoon Ground Black Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Lemon
0.25 cup, chopped Parsley

Whole Roasted Cauliflower

  • 90 minutes
  • Serves 4
  • Easy


  • Optional



Whole roasted cauliflower with 5 spices makes for the perfect star of the show on your dinner table!

My husband and I have been veggie-forward for a while now and recently have decided to go more plant-based.

He is 100% vegan and I am what I like to call flexitarian.

Making vegetables the star of the show is actually pretty easy, cheap and delicious! Not to mention healthier as well!

This recipe was inspired by a Miznon’s Isreali’s chef Eyal Shani who basically made the whole roasted cauliflower famous.

After trying his recipe at his restaurant in New York City, we all loved it!

Eyal’s cauliflower is very charred on the outside which makes the cauliflower very flavorful, however, black charred foods are not the healthiest for you.

I love cooking with cauliflower and use it to make cauliflower mash, roasted cauliflower tacos, cauliflower wings, soups, and more!

Roasting the whole cauliflower is the easiest and most visually impressive, in my opinion!

Eyal Shani’s recipe calls for boiling the cauliflower first before roasting it and though this cuts down on roasting time, I decided to eliminate this step entirely to make clean up easier!

You can season with any spices you like. The trio that works with any other sides are onion powder, garlic powder and paprika powder.

I’ve also made it with dried basil, dried oregano, miso, tahini or just salt and pepper.

Give it a try and serve it alongside a yummy sauce, rice, potatoes, or a salad.

For this whole roasted cauliflower recipe, I’ve cooked up basmati rice and made yogurt tzatziki sauce.



Make the Oil & Seasoning Mix

First, preheat your oven to 400°F. If you have a cold oven, preheat to 425°F.

Use the convection setting if you have it.

In a small bowl or measuring cup, combine the avocado oil and spices. Mix to combine.


Season The Cauliflower

Wash and dry the head of cauliflower and rip off the majority of the green leaves. If the cauliflower head can not stand on it's on, cut off a bit of the stem so it can stand up straight.

Place the head of cauliflower on a baking sheet or baking dish.

Drizzle about half of the oil and seasoning mix over the cauliflower.

Using a basting brush or you hands, rub in the seasoning well so that every part of the cauliflower is covered well.


Roast The Cauliflower

Roast the cauliflower in your preheated oven for 60-90 minutes on the middle rack, basting it with the remaining oil and seasoning mix every 20-30 minutes.

If you are roasting the cauliflower in a baking dish, add 1 cup of water to the dish. This will help steam the cauliflower from the bottom and speed up the process.


Dress The Cauliflower

This step is optional.

Once the cauliflower is done roasting, place on your serving platter and drizzle with extra virgin olive oil, a fresh squeeze of lemon and chopped parsley.



For this recipe, I've cooked up basmati rice and a yogurt tzatziki sauce.

It's a simple and filling meal!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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11 Comments Hide Comments

I love how impressive this whole cauliflower is for a veggie main dish. What a wonderful vegan option for our next roast meal, thank you!

I tried a whole roasted cauliflower once and was kind of underwhelmed with the flavor, so I love your idea of basting it as it cooks. I bet that makes such a huge difference. I’ll definitely try it!

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