Whole roasted cauliflower. Vegan. GF.

Happy Thursday.  Now my next statement will either evoke one of two responses… I’ll let you guess mine.  It’s snowing outside.  (Insert eye rolling here).  Okay, shaking my dismay and focusing on my to-do list.

So I’ve been testing out a bunch of new recipes for Thanksgiving dinner. Not only a beautiful presented dish (with minimal effort and clean up).  It’s either the perfect side dish or main attraction depending on your dietary preferences.  It’s flavorful and my current favorite.  I hope you try this one! 


1 larger head of organic cauliflower
2 tbsp Dijon (I prefer Maille)
3 tbl of veg broth
2 tbl water for mixture
1 tbl oil (I used avocado but olive would work well too) + more for the pan
1 tsp of smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp tumeric powder
Salt (per your taste) I used two pinches
I added new potatoes around the cauliflower but large chunks of carrots would be fun too!  Just wash/slice into larger pieces and toss with a bit of oil. Season with salt and pepper and add around the cauliflower (once prepared).

Preheat your oven to 375 degrees. Wash and trim the leaves off of your cauliflower head.  Be careful not to cut any florets off. Add a drizzle of olive oil to the bottom of your pan or small baking dish (whatever you’re using).  Into a bowl, add the Dijon, 2 tbl water, oil and seasonings to a bowl. Whisk to combine.  Then brush the mixture all over your cauliflower head.  Place your prepared cauliflower into you pan or baking dish.  Pour the 3 til of broth into the bottom of the pan not over the cauliflower so it can steam and cook quicker (Thanks to Minimalist baker for the tip).  Bake for 35-60 minutes or until fork tender.  The cooking time is dependent upon the size of the cauliflower. 

All my love,

— Knead to Cook

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