Vegan Whole Roasted Cauliflower with Spicy Tahini and Pomegranate Recipe
This Vegan Whole Roasted Cauliflower recipe features a perfectly blanched and basted head of cauliflower roasted to golden perfection. The cauliflower is first blanched in seasoned water to tenderize, then basted with a flavorful mixture of cooking liquid, olive oil, Bragg’s Liquid Aminos, oregano, and pepper while roasting. Finished with a drizzle of spicy tahini sauce or vegan sriracha mayo, balsamic glaze, fresh pomegranate seeds, and parsley, this dish is both visually stunning and packed with vibrant flavors, making it a perfect centerpiece for any plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Vegetables
- 1 head cauliflower
Blanching Liquid
- 8 cups water
- 2 teaspoons salt
- 1/2 teaspoon turmeric
Basting Liquid
- 1/2 cup cooking liquid (from blanching the cauliflower) or broth
- 2 tablespoons light olive oil or other neutral-flavored oil
- 2 teaspoons Bragg’s Liquid Aminos or tamari
- 1 teaspoon oregano
- 1/4 teaspoon fresh ground black pepper
To Drizzle
- 1/2 cup spicy tahini sauce or vegan sriracha mayo
- 1/4 cup balsamic glaze
- 1/3 cup pomegranate seeds
- 1 tablespoon fresh parsley
Instructions
- Prepare Blanching Liquid: In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and 1/2 teaspoon of turmeric to the water, stirring to combine. This seasoned blanching liquid will infuse flavor and color into the cauliflower.
- Blanch the Cauliflower: Submerge the whole head of cauliflower into the boiling seasoned water. Cook for about 5 minutes until it is just tender but still firm enough to hold its shape. Carefully remove the cauliflower and set aside, reserving 1/2 cup of the cooking liquid for later use.
- Prepare Basting Liquid: In a bowl, combine the reserved 1/2 cup cooking liquid or substitute with vegetable broth, 2 tablespoons of light olive oil, 2 teaspoons of Bragg’s Liquid Aminos or tamari, 1 teaspoon oregano, and 1/4 teaspoon of freshly ground black pepper. Mix well to create a flavorful basting liquid.
- Baste the Cauliflower: Place the blanched cauliflower on a baking sheet or roasting pan. Using a brush or spoon, generously coat the cauliflower with the basting liquid to ensure it absorbs the flavors during roasting.
- Roast the Cauliflower: Preheat the oven to 400°F (200°C). Roast the cauliflower in the oven for about 30-40 minutes, basting every 10 minutes with the remaining basting liquid, until the cauliflower is tender inside and golden brown on the outside.
- Prepare Drizzle & Garnish: While the cauliflower roasts, prepare your drizzle by selecting either spicy tahini sauce or vegan sriracha mayo. Also have balsamic glaze, fresh pomegranate seeds, and chopped fresh parsley ready for garnish.
- Serve: Once the cauliflower is roasted to perfection, remove it from the oven. Drizzle generously with spicy tahini sauce or vegan sriracha mayo, followed by a drizzle of balsamic glaze. Sprinkle with pomegranate seeds and fresh parsley to add a burst of color and flavor. Serve warm as a stunning centerpiece entree or side dish.
Notes
- For even cooking, choose a cauliflower head of medium size that fits comfortably in your pot and oven.
- Bragg’s Liquid Aminos can be substituted with tamari or soy sauce if preferred, but tamari is recommended for gluten-free diets.
- The turmeric in blanching water adds a subtle color and health benefits but can be omitted if desired.
- Adjust the spicy tahini sauce or vegan sriracha mayo quantity according to your heat preference.
- Use fresh pomegranate seeds for best texture and flavor; frozen can be used in a pinch but may be less crisp.
- Leftover roasted cauliflower can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: vegan roasted cauliflower, whole cauliflower recipe, plant-based main dish, vegan side dish, roasted vegetables, healthy vegan recipe