Recipe + Photos by April Viar
There’s something so satisfying
About taking a simple head of cauliflower and transforming it into the centerpiece of a meal. Golden, tender, and beautifully seasoned, this whole roasted cauliflower is a celebration of plant-based cooking at its best. The outside turns perfectly crisp and caramelized while the inside stays soft and delicate, ready to melt at the touch of a fork.
It’s the kind of dish that makes you slow down and appreciate how a few humble ingredients can come together to create something special. Serve it as a show-stopping main for dinner, a hearty side at a gathering, or the star of your next cozy night in. With a drizzle of sauce, a sprinkle of herbs, and that irresistible roasted aroma, it’s pure comfort with a little kitchen magic.
Go ahead and pull it from the oven, slice it at the table, and watch everyone lean in for a piece. This isn’t just cauliflower — it’s a reminder that simple food, made with care, can be extraordinary.
Why You’ll Love This Recipe
- Beautifully simple. Just a handful of ingredients transforms into something that looks and tastes gourmet.
- Wholesome and satisfying. Cauliflower’s natural sweetness deepens as it roasts, creating a dish that feels both nourishing and indulgent.
- Versatile. Pair it with your favorite sauce or seasoning blend — smoky, herby, or spicy, it all works.
- Crowd-pleasing. Perfect for dinner parties, holidays, or any time you want a dish that gets people talking.
- Plant-powered comfort. Crispy on the outside, buttery-soft inside — it’s the kind of meal that warms the kitchen and the heart.
Whole Roasted Spicy Cauliflower
- Total Time: About an hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
Here’s a simple yet delicious dish. This cauliflower head is generously coated in a bold, spicy vegan sauce, then slow roasted until tender on the inside and crispy on the outside. It’s served over a bed of fluffy quinoa, making it a hearty and flavorful meal that’s perfect for any occasion.
Ingredients
Ingredients
- 1 head of cauliflower
- 2 cups cooked quinoa
- 1 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt
- 1 container Trader Joe’s Zhoug Sauce
- 1 tbsp chives, chopped
Sauce
- 1 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt
- 4 tbsp Trader Joe’s Zhong Sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch salt
- Pinch cracked black pepper
- Pinch red pepper flakes
Instructions
- Preheat the oven to 400 F and line a sheet pan with aluminum foil.
- In a large bowl, combine all of the ingredients for the sauce and mix thoroughly. Place the head of cauliflower into the bowl, ensuring it is completely coated with the sauce on all sides, including the top and bottom. Reserving the leftover sauce to use after the cauliflower is roasted.
- Roast the cauliflower for 40 to 50 minutes, or until it turns golden and is tender throughout.
- After roasting, place the cauliflower on a bed of quinoa. Drizzle the remaining sauce over the cauliflower, then add a layer of vegan yogurt and Zhoug sauce. Garnish with chives for a fancy finish.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Main Dish, Vegan Entrée
- Method: Oven Roasting
- Cuisine: Middle Eastern-Inspired, Vegan
Nutrition
- Serving Size: ¼ recipe (~1 cup quinoa + ¼ cauliflower + sauce)
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
