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Whole roasted cauliflower


The one that stole the show.

The cauliflower! Cauliflower is one of my most favorite vegetables because of its versatility.

This recipe is so simple, and most likely you already have the ingredients laying around.

Here is my favorite way to please my vegan guests. 👇🏼


1 large head of cauliflower

1/2 cup unsalted vegetable stock

1/4 cup olive oil

Juice of one Meyer lemon

1 tbsp ground thyme

1 tbsp ground rosemary

1 tbsp chopped garlic

1 tsp cayenne pepper

1 tsp oregano

Pink salt (to taste)

Black pepper (to taste)


-Preheat your oven to 350 F.

- In a large spouted measuring cup, mix together the oil, 1/4 cup of the vegetable stock, and all the spices.

- Chop off the leaves from the bottom of the cauliflower and place into a round baking dish or cast iron pan.

-Flip the cauliflower upside down and pour half of your oil mixture inside of the cauliflower. This is the secret to a super tasty cauliflower!

- Flip cauliflower back to its right side up position and brush the rest of the mixture all over the top.

- Add the remaining 1/4 cup of the vegetable stock to the bottom of the pan. (This will help create a flavorful steam to moisten while in the oven.)

- Bake in your preheated oven for about 45 minutes.

- Broil for about one and a half minutes to char the top. (optional)

- Serve and enjoy!

@myprettylittlecookbook @leaahhh_d


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