I can’t get enough of this whole roasted cauliflower recipe which is why I make it all the time! With only 3 ingredients needed and 5 minutes of prepping, little effort is required to make this roasted cauliflower dish.
Tender, charred pieces of cauliflower roasted in olive oil and seasoned with a little salt and Maggi seasoning. It really doesn’t get any easier than that and it’s incredibly delicious! I make this recipe a couple of times a month, at least, because it requires so little work. As long as I can find a beautiful cauliflower head I know that this dish will taste amazing.
Little to no cooking skills are required to make this recipe which is why it’s also one of Ben’s favorite dishes to serve when it’s his turn to cook. Adding a little olive oil during the roasting process gives the cauliflower a beautiful charred look and slight smoky taste.
Table of contents
Roasted Cauliflower
The key to having tender and moist cauliflower is to cover it with a lid or foil during the roasting process. This holds the moisture in and prevents the cauliflower from drying. I once made the mistake of roasting it uncovered and the result was a rubbery cauliflower head that was still weirdly crunchy. Never again!
Ingredients needed
- 1 cauliflower head
- Good quality extra virgin olive oil
- Fine grain rock salt or regular salt
- Maggi seasoning (optional)
Steps
- Preheat the oven to 425ºF.
- Cut off part of the stem so it’s even with the rest of the head.
- Place the cauliflower in a Dutch oven, oven safe pot or baking dish and drizzle olive oil over it.
- Massage the oil across the surface of the cauliflower and sprinkle salt over it.
- Cover with a lid or foil and roast for 30 minutes.
- Flip the cauliflower over and roast for an additional 15 minutes, uncovered.
That’s it! This dish can be served as a main or a side.
Another advantage to using cauliflower is that it’s a great low carb substitution for rice, potato, and noodle based dishes, because it’s low in starch. It’s also gluten-free which makes it a good choice for those suffering from gluten allergies or celiac disease. And it’s low in calories! As I previously mentioned, it’s a great meal to enjoy when I want something light that won’t weigh me down.
Recipe Variations
- Make it cheesy. Once your cauliflower is roasted, take it out of the oven and sprinkle 2-3 tablespoons of freshly grated parmesan cheese. Turn the oven to broil and place the cauliflower right under the flame until the cheese melts. Top with fresh parsley and serve with lemon wedges.
- Make it spicy. Brush the cauliflower head with sriracha sauce or chili crisp when there is 5 minutes left to final roasting process. Brush one more time once it’s on a plate and sprinkle 1 teaspoon Korean chili flakes (gochugaru) on top.
What is Maggi Seasoning?
Maggi seasoning is a concentrated dark brown sauce that’s used as a flavor enhancer. Think of it as next-level soy sauce for umami lovers. Maggi liquid seasoning is used all over the world and comes in 9 different formulas, each one tasting slightly different from the other. I’m using the Mexican Maggi which is thicker and more soy sauce like than the Polish and Chinese formulas.
Some people call Maggi “soy sauce on crack” because it’s that good guys. Seriously, go get yourself a bottle! It’s frequently used in Chinese cooking to crank up the umami level and in other cuisines (Polish, German, African) to enhance soups and stews. I use it to flavor roasted veggies. I put it on Brussels sprouts, carrots, broccoli, bell pepper, onions, asparagus and cauliflower. Delicious!
What to Serve with Roasted Cauliflower
As I previously mentioned, you can serve roasted cauliflower steaks as a main or a side. If you are serving it as a main, I suggest going full vegan or vegetarian with your dinner. That’s what we do and it feels so satisfying!
Vegan sides to pair with roasted cauliflower:
- Slow Cooker Vegetable Soup
- Detox Red Cabbage Slaw
- Vegetarian Stuffed Peppers
- Creamy Cucumber Tomato Salad
- Warm Broccoli Chickpea Salad
If you would like to serve it as a side, choose a protein that’s not too heavy like chicken or fish, or pair it with a sandwich or quiche.
- Chicken Piccata
- Balsamic Chicken
- Sumac-Spiced Blackened Salmon
- Salmon en Papillote
- Barbecue Pulled Jackfruit Sandwiches
- Broccoli and Parmesan Quiche
Frequently Asked Question
You may be able to find Maggi sauce at your local grocery store since it’s widely available. If not, try an ethnic or Asian supermarket, or get it on Amazon.
An easy way to repurpose leftover roasted cauliflower is to make an easy soup. Boil some carrots, celery, and onions with some vegetable broth, and when they are tender, add the cauliflower. Blend until smooth and you have a tasty, fiber packed soup!Sp
Most likely because of its size or uneven cooking. The center of the cauliflower, where the core is, takes longer to cook than the outside. This often happens when the cauliflower head is quite big. In this case I recommend slicing the cauliflower head in half to speed up the roasting and to also help it cook more evenly.
Did you like this cauliflower recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Whole Roasted Cauliflower Head
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Vegan
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
My favorite cauliflower recipe of all time! With only 3 ingredients needed and 5 minutes of prepping, little effort is required to make this dish – and it always gets the seal of approval!
Ingredients
- 1 cauliflower head, leaves removed and stem cut off flush with the head.
- 1–2 tablespoon extra virgin olive oil
- Fine grain rock salt or regular salt
- Maggie seasoning sauce (optional)
Instructions
- Preheat oven to 425ºF.
- Place cauliflower in an oven safe pot, baking dish or Dutch oven.
- Pour olive oil on the cauliflower and massage it to spread the olive oil across, evenly.
- Sprinkle about 1/2 tablespoon salt and massage it across the cauliflower surface.
- Cover with a lid or foil and roast for 30 minutes.
- Remove the foil, flip the cauliflower over with a spatula and roast for an additional 15 minutes.
- Serve with Maggi seasoning.
Notes
Roasted flower head is best eating fresh. You can refrigerate it for up to 2 days but the texture will get mushy. Don’t microwave the leftovers, they are better heated in the oven for 15 minutes at 375ºF.
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 5.6g
- Sodium: 88.2mg
- Fat: 7.8g
- Saturated Fat: 1.4g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 16.6g
- Fiber: 5.9g
- Protein: 5.6g
- Cholesterol: 0mg
I am not a huge Cauliflower fan but your recipe convinced me to try making it your way. Thank you for sharing. Will try it tomorrow and let you know how I like it.
Hi Caroline,
I love it!! It’s so stunning and looks delicious!!! Will make it today and i hope my sweet family love it. Thanks for sharing.
Thank you Alice!
Wow, it looks so simple and tasty! I have to try this recipe, thanks 🙂
Hi Caroline,
Could you please explain exactly what you mean by saying “Serve with Maggi seasoning”?
Hi Michael! Maggi is a seasoning that’s sort of similar to soy sauce. We love to eat our roasted cauliflower with a drizzle of it, it adds so much umami to the dish, it’s delicious 🙂
Hi Caraline,
Its a must try for vegetarian. Definitely going to try this weekend. i think my family would love it. What happens if I leave out the Maggie seasoning sauce?
Hi Shams! The Maggi seasoning is optional, I’ve have whole roasted cauliflower without it and it’s also very delicious! The Maggi seasoning adds more depth of flavor and umami, which I love 🙂