Asian-Inspired Whole Roasted Cauliflower
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This whole roasted cauliflower is coated in a bold miso-ginger glaze and roasted until deeply caramelized and full of flavor. It’s a hearty vegetarian main or side dish that looks impressive but is surprisingly easy to make.
If this is your first time making a whole roasted cauliflower, you’re in for a treat. To start, you don’t have to bother with chopping the cauliflower into florets. Simply trim the leaves and stem off so it sits flat, rub on the sweet-and-savory seasoning paste, and bake until tender.
It’s perfect for adorning the table at special dinners. I like to bring it to the table whole and watch how excited the guests get as I slice it into wedges before serving.
The ingredients and methods are simple enough that we even make it on weeknights, served with a simple side of rice and tofu as a vegetarian meal.
If you weren’t already a cauliflower lover, we bet you will be now!
Tips for making the best whole roasted cauliflower
We’ve made this roast cauliflower recipe several times and as easy as it is, there are a few things we’ve learned that take it up a notch:
- Make sure all parts of the cauliflower you can reach are covered in oil. The oil helps it to brown and makes it taste extra delicious.
- Roast whole cauliflower until it’s dark brown and even charred in spots for the most flavor. We know it’s hard to wait, but don’t rush it!
- Be generous when seasoning with salt, it helps to enhance all the other flavors.
- The cauliflower already has a bit of heat, but you can dial it up by adding more chili garlic sauce or chilies if that’s your thing.
How to serve whole roasted cauliflower
Whole roasted cauliflower is an impressive-looking vegetarian main for special dinner parties like Christmas and Thanksgiving! Bring it to the table whole and then slice it into wedges in front of dinner guests to serve.
Although it looks filling, it’s a vegetable so we recommend serving it with a protein and a grain side dish like brown rice, quinoa, or our favorite coconut rice.
Protein mains that pair well with whole roasted cauliflower
Sides that taste great with it, too!
Whole Roasted Cauliflower Recipe
Ingredients
- 1 large cauliflower
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
- 1 tablespoon miso paste
- 1 tablespoon chili garlic sauce
- 1 teaspoon finely grated ginger
- To serve: sliced green onions, toasted white and black sesame seeds, and sea salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Cut the leaves and stem off the cauliflower so that it sits flat.1 large cauliflower
- In a small bowl, mix the sesame and cooking oil, miso paste, Chinese chili garlic sauce, and ginger. Using your hands, rub the mix over the cauliflower, making sure you get it everywhere, even the bottom.2 tablespoons sesame oil, 1 tablespoon cooking oil, 1 tablespoon miso paste, 1 tablespoon chili garlic sauce, 1 teaspoon finely grated ginger
- Place the cauliflower in a cast iron pan or on a baking sheet and roast in the oven for 45-55 minutes, or until it is soft and brown. Remove the cauliflower from the oven and season with sea salt. Sprinkle the green onions and toasted sesame seeds over before serving.To serve: sliced green onions, toasted white and black sesame seeds, and sea salt
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’ve made this a few times and love it! I’ve reheated individual servings in the microwave with no problem but I’d like to cook a day ahead for Thanksgiving and still serve whole. Any suggestions for reheating the entire thing?
While I haven’t tried it, I would think that 15-20 minutes in the oven should do the trick. 🙂
Thanks for sharing such a fantastic recipe. I just loved it.
Wow! This was truly phenomenal…we DID polish off the entire cauliflower between the two of us! 😀
Ha ha I love it! I feel better knowing I’m not the only one who can eat a ridic amount of cauliflower!
This is sooooo good – and I have always preferred my cauliflower raw. Was out of grapeseed oil, used all sesame instead. No garlic chili sauce -, added some garlic in with the Sriracha. No brown miso? Use red. I didn’t have both black and white sesame seeds… until I was done toasting them in the oven….. Oops. Used ’em anyway. Just make this, It is easy and it is awesome. Thank you!
I’m so happy to hear you like the recipe! It’s one of my fav ways to serve cauliflower. 🙂
When it says Ginger, is that fresh or pickled?
wanting to make it tonight, excited to try!
Fresh ginger! 🙂
We tried this, devoured it, shared it, then made it again! I hadn’t tried whole roasted cauliflower before seeing this recipe, but it’s a regular thing in our house now. I bake it in one of our cast iron pans, and I have now tried whole roasted cauliflower with a few different flavour combinations too (eg mustard, paprika, lemon, olive oil etc). All yummy and a simple but impressive feature dish to serve friends for dinner. Thanks!
I’m so happy you like this recipe! It’s one of my favorite ways to serve cauliflower, too. 🙂
Can the cal flower be replaced by Brooklyn using same recipe
Not sure what you’re referring to. 🙂
Broccoli maybe? Darn auto correct.
You’re probably right!
Broccoli would turn out quite differently, but it would be delicious with the same spices.
I just came across this recipe and it looks very interesting. One question before I try it: I assume you are specifying toasted sesame oil – is that correct? Thanks!
That’s right! Toasted sesame oil will give the dish lots of flavour. 🙂
Well, this recipe still has life. I shared it on the SaltWorks Facebook page suggesting our fans sprinkle on a little Fusion® Thai Ginger Salt and got great responses and lots of shares. Thanks for inspiring us.
Thank you so much for the share! And your Thai Ginger Salt sounds amazing!!
I haven’t made it yet but from the pictures it looks delicious already. It is a great find since I been trying to incorporate lighter meals into dinner.
I do have a question, would this be grillable?
I haven’t tried grilling this recipe, but I’m sure it would work. You’d want to keep a closer eye on it though to make sure the outside doesn’t burn before the inside cooks. You could always slice the cauliflower into ‘steaks’ and grill those with the same spices I’ve used. 🙂
This is really good, made it twice now, didn’t use as much oil though to keep kcal down.
But the pop up ads and promos on your site are horribly annoying!
So happy you enjoyed the cauliflower!
And thank you for your honest feedback about the ads. It’s a constant game of testing to see what works (so I can afford to keep the site running) while trying my best not to annoy anyone. I’ve partnered up with someone to take care of the ads so we’ll be making some changes over the next few weeks and will definitely pay attention to your feedback.
You guys sure know how to sell a recipe! Well, it’s in the oven right now so that’s pretty exciting! Thanks 🙂 Nicole and Gwendal in San Diego
I hope you liked it as much as I do!!
Wow, this was delicious – and so easy to make! This recipe is added to our favorites, and it’s my new way to cook cauliflower. Thanks!
You’re so welcome! I’m so happy to hear you like the recipe!
Spectacular, Kristen, thank you! I subbed that special “Sochi” sauce and fresh garlic for my lack of Chinese chili garlic sauce. And, you’re right, one is not enough.
I’m so happy you liked it! I have to ask … what is Sochi sauce? I Googled it but nothing came up. I love finding out about new foods so I’d love to know. 🙂
I have seen recipes for roasting a whole cauliflower, and have yet to try it. Your recipe sounds delicious – it has all the types of ingredients that I love using – miso, chili garlic sauce, sesame oil… I will have to try this. I can eat a whole head of mashed cauliflower in one sitting!
I’m so happy to hear that I’m not the only one who can’t get enough cauliflower!
Very interesting this recipe. I’ll try it. Thank you for sharing!
Thanks, Simona!