Recipes » Main Dish » Whole Roasted Cauliflower
T. Colin Campbell Center for Nutrition Studies
Whole Roasted Cauliflower Recipe


Cauliflower & Paste

  • 1 whole cauliflower head
  • 4 garlic cloves
  • 4 Tbsp lemon juice
  • 2 tsp peanut butter
  • 2 tsp tahini
  • 2 tsp smoked paprika
  • 2 pinches of sea salt
  • 1/4 cup water
  • 4 Tbsp nutritional yeast
  • 4 sage leaves
  • Some parsley, chopped

Side Vegetables

  • 1 large onion, cut into 16 pieces
  • 1 large beet, cut into cubes
  • 2 large carrots, cut into thicker rounds


  • 1. Blend everything besides the cauliflower and parsley in a high-speed blender into a paste.
  • 2. Remove the leaves from cauliflower. Also, remove the stem so that the cauliflower can sit flat and cut a cross into the base (it allows the cauliflower to soften evenly).
  • 3. Put the cauliflower head into a big pot. Add enough water to cover the bottom of the pot and steam covered for 30 minutes.
  • 4. Let the cauliflower cool down a bit and then transfer it onto an oven pan. Rub the cauliflower over with the paste using your hands.
  • 5. Heat oven to 375 degrees F and bake covered for 20 minutes. Next, add the side vegetables into the pan and bake for another 35-40 minutes until the vegetables are tender. If you like your cauliflower very crispy on the outside, put the oven on grill mode or broil for the last 5 to 10 minutes. Make sure that it doesn’t burn and check frequently if you choose to do this.

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