Roasted Cauliflower Recipe:

boiling cauliflower upside down in pot on stove

roasted cauliflower in a creamy lemon tahini sauce

Serving Tips:

Drizzle with a tahini sauce or vegan yogurt mixed with lemon juice and herbs for a creamy topping.
Sprinkle with toasted nuts or seeds for an extra crunch.
Serve it as a side with a big green salad or as a main with a grain like quinoa or farro for a hearty meal. Consider adding a legume like chickpeas or lentils for additional protein.
Cut into wedges and serve with a dip, like hummus or a vegan aioli, for a fun appetizer.

(per serving, based on 6 servings without optional spices)

• Calories: ~107 kcal

• Protein: 2.5 g

• Carbohydrates: 5 g

• Dietary Fiber: 2 g

• Sugars: 2 g

• Fat: 9 g (mostly from olive oil)

• Saturated Fat: 1.3 g

• Sodium: 202 mg (without added salt)

Note: The above nutrient facts are approximate and will vary based on the size of the cauliflower and the exact ingredients used.

🤤 I hope you enjoy this golden, crispy-on-the-outside, melt-in-your-mouth tender cauliflower, and I can’t wait to see how yours turns out! 📸 Share a snap of your roasted masterpiece in the comments on the blog and let me know if you seasoned it with your own special twist.

Ingredient	Calculation basis
1 whole head of cauliflower	588 g · Cauliflower, raw ↗︎
2-3 tablespoons of olive oil	33.75 g · Oil, olive, salad or cooking ↗︎
Salt, to taste	Unmeasured salt is excluded; added salt changes sodium.
Ground black pepper, to taste	Unmeasured seasoning not included; added salt changes sodium.
Optional: garlic powder, paprika, or your favorite herbs like rosemary or thyme	Optional topping, garnish, dip or serving accompaniment not included.

Whole Roasted Cauliflower