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Whole Roasted Cauliflower Head

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2-4 1x
  • Category: Vegan
  • Method: Roasting
  • Cuisine: American


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!


  • 1 cauliflower head, leaves removed and stem cut off flush with the head.
  • 12 tablespoon extra virgin olive oil
  • Fine grain rock salt or regular salt
  • Maggie seasoning sauce (optional)


  1. Preheat oven to 425ºF.
  2. Place cauliflower in an oven safe pot, baking dish or Dutch oven.
  3. Pour olive oil on the cauliflower and massage it to spread the olive oil across, evenly.
  4. Sprinkle about 1/2 tablespoon salt and massage it across the cauliflower surface.
  5. Cover with a lid or foil and roast for 30 minutes.
  6. Remove the foil, flip the cauliflower over with a spatula and roast for an additional 15 minutes.
  7. Serve with Maggi seasoning.


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.


  • Serving Size:
  • Calories: 134
  • Sugar: 5.6 g
  • Sodium: 88.2 mg
  • Fat: 7.8 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 14.6 g
  • Fiber: 5.9 g
  • Protein: 5.6 g
  • Cholesterol: 0 mg

Keywords: recipe, vegan, vegetarian, gluten-free, side, appetizer

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