clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Whole Roast Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Robin Runner


  • 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)


  1. 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.


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).

  • Category: Side
Scroll To Top